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1 1/2 lb. cod fish, salted
2 med. sliced onions
1 tbsp. oil, olive or vegetable
2 med. chopped tomatoes
1/8 tsp. pepper
2 each hard boiled sliced eggs
1/4 c. sliced pitted ripe olives
1 to taste chopped fine garlic
Cut fish to serving pieces, place in glass bowl. Cover with cold water; refrigerate 12 to 24 hours, changing water 3 to 4 times. Cook and stir onions in oil until tender. Add tomatoes, garlic and pepper. Cover and simmer 5 minutes. Pour into ungreased baking dish. Drain fish. Remove bones and skin: rinse fish in cold water. Arrange fish on tomato mixture. Cover and cook in 350 degree oven until fish flakes, 20 to 30 minutes. Garnish with eggs, olives and snipped parsley.