Saturday, December 18, 2010

Anna Sultana's Baccala alla Marinara, Baked Salt Cod, Maltese Style

Frying fish was not one of Ma's favorite things.  
Greasy, smelly and time consuming.

This is a healthier way to serve cod.  

Dried baccala soaked and prepared, can be cooked this way.
Or, you could use fresh or frozen cod.
Ma would.
I would.

And this recipe also makes use of some of those capers.

Baccala alla Marinara

Place in a casserole
2 pounds cod steaks, fresh or thawed
Combine in a saucepan
2 cups canned tomatoes, sieved
1/4 cup pitted and chopped green olives
2 tablespoons capers
1 tablespoon parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 taspoon oregano
Bring to a boil and pour over cod.

Bake at 350º  25 to 30 minutes, until the fish flakes.

Stay healthy.

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