Lombos de Bacalhau no Forno (Baked Salt Cod Loins with Vegetables)
- Prep
- 40 min
- Total
- 1 h 10 min
- Servings
- 4
- Calories
- 490 kcal
Lombos de bacalhau no forno is one of the simplest salt cod recipes: loins baked in one dish with potatoes, onion, tomato and peppers, drizzled with good olive oil. It’s an easy, wholesome dish, typical of Portuguese oven cooking.
Cod isn’t fished in Portuguese waters, yet it became one of the symbols of the country’s cooking. The loin is one of its finest cuts, and with the vegetables it makes a complete meal.
Recipe
Lombos de Bacalhau no Forno
Salt cod loins baked with potatoes, onion, tomato and peppers, drizzled with olive oil. A simple, wholesome Portuguese tray bake.
Ingredients
Method
- 1Preheat the oven to 180 °C (350 °F).
- 2Peel the potatoes, slice them thinly and boil them in salted water for about 5 minutes. Drain and set aside.
- 3Slice the onions thinly and chop the garlic. Cook both in a pan with a little olive oil until the onions are translucent.
- 4Add the tomatoes, peeled and chopped small, and the peppers, seeded and cut into thin strips. Season with salt and pepper and cook for about 10 minutes over low heat.
- 5Put the boiled potatoes in the bottom of a baking dish and lay the cod loins on top. Cover with the vegetable sauce and drizzle generously with olive oil.
- 6Bake for about 30 minutes, or until the cod is cooked and the vegetables are golden.
- 7Serve hot, sprinkled with chopped fresh parsley.
Tips
The cod is done when it separates easily into flakes with a fork and is no longer translucent. Don’t leave it in too long, or it turns dry and stringy.
You can add other vegetables to the dish: cherry tomatoes, olives or capers all work. A crust of crumbled cornbread with olive oil and parsley is another good topping.
