Greek cuisine · Fish & Seafood

Bakaliaros Pastos Plaki

Soaked salt cod baked in the oven on a bed of onions, tomatoes and garlic with plenty of olive oil.

Ingredients · for 4 servings

• 800 g desalted salt cod (bacalao)
• 3 onions
• 6 cloves garlic
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 1 bunch flat-leaf parsley
• 1 tsp dried oregano
• 150 ml olive oil
• 1 bay leaf
• 1 lemon
• Salt, pepper

Instructions

1. If still salted, soak the salt cod overnight in plenty of cold water, changing the water three times, then drain and cut into 6 cm pieces.
2. Cut the onions into thin half-rings, slice the garlic, roughly chop the parsley and preheat the oven to 190°C top/bottom heat.
3. Heat 100 ml olive oil in a pan and sweat the onions with the garlic over medium heat for 8–10 min. until pale, translucent and sweet.
4. Sauté the tomato paste for 1 min., add the chopped tomatoes, bay leaf, oregano and 100 ml water and simmer uncovered for 10 min. until the sauce is thick; season with pepper and a little salt.
5. Spread half the sauce in a baking dish, place the fish pieces on top, cover with the remaining sauce and drizzle with the rest of the olive oil.
6. Bake in the oven for 35–40 min. until the fish flakes apart and the surface is glossy and dark, then sprinkle with parsley and serve lukewarm with lemon wedges.