Roast Salt Cod with Potatoes (Bacalhau Assado no Forno)
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Ingredients
- 500 g salt cod fillet (soaked overnight)
- 500 g baking potatoes, thickly sliced
- 2 onion, sliced into rings
- 150 g roasted red peppers from a jar, sliced
- 3 garlic cloves
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 426 kcal
- Protein
- 39 g
- Carbohydrate
- 28.1 g
- of which sugars
- 6.7 g
- Fat
- 15.5 g
- of which saturates
- 2.3 g
- Fibre
- 4.5 g
- Salt
- 4.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the potato slices and onion rings with half the olive oil and spread in a roasting dish.
- 2
Roast for 25 minutes until starting to soften and colour.
- 3
Drain the soaked salt cod, pat dry and lay it over the potatoes with the garlic and roasted peppers.
- 4
Drizzle with the remaining olive oil and roast for a further 20 minutes until the fish is opaque and flakes easily and the potatoes are tender.
- 5
Season to taste and serve straight from the dish.
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