Bacalhau Assado – Baked Salt Cod has the classic Portuguese flavors of olive oil, onion and garlic. It is served with roasted potatoes.
It’s easy to prepare since it uses minimal ingredients and takes less than 1 hour to prep and cook.
It is often served on Christmas Eve but also popular all year long. Enjoy!
4 (6-8 oz) portions of Bacalhau with bone (desalted)
12 – 20 small round potatoes slightly peeled or unpeeled (depending on # of guests)
2 large onions (sliced)
8 cloves of garlic (whole)
1/2 to 1 cup olive oil
2 teaspoons of chopped parsley
Black olives for garnish
Preheat oven to 425 degrees. Wash and dry the potatoes, poke with a fork in a few spots, sprinkle with a little salt and set aside.
Coat the bottom of a large baking pan with a few tablespoons of olive oil.
Place the bacalhau in the pan surrounded by the potatoes and cover with the sliced onions.
Place 2 garlic cloves on top of each bacalhau.
Coat the ingredients with the remaining olive oil.
Cook in oven for 35 minutes. Pierce potatoes for doneness, if they are not fully cooked remove the bacalhau from the pan and continue to cook the potatoes longer.
When ready to serve sprinkle with the parsley.