Best Baked Cod Portuguese Recipes

BAKED COD PORTUGUESE

Steps:

• Preheat the oven to 375F or 190C and grease an ovenproof dish.
• Sprinkle the cod with salt, pepper and garlic powder then set aside.
• Fry the onion, garlic and pepper in a pan to soften. Add the tomatoes and paprika and simmer for about 5 minutes until the sauce is thickened. Taste and add salt and pepper if required.
• Put your cod in the dish, pour the tomato sauce over and bake in the oven for about 20 minutes until the cod is cooked. Sprinkle the parsley over and serve.

BAKED COD PORTUGUESE

Steps:

• Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
• Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
• Add the onion to the dish and fry gently for 5 minutes, until softened.
• Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
• Preheat the oven to 400°F.
• Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
• Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
• Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
• Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs and serve.

BAKED COD FISH PORTUGUESE STYLE (BACALHAU)

Steps:

• Arrange in an earthen baking dish the cod fish, layered with tomatoes, green peppers, potatoes, sliced onion, boiled eggs, green olives. Dribble over the top olive oil and a few drops of hot sauce. Last layer should be cod fish. Put it in the oven and bake at 350 degrees for 1 hour. When cod fish on top is browned, it should be ready to serve. Serve in the baking dish. NOTE: Bacalhau is actually dried cod fish, and when the Brazilians and Portugueses prepare the dish above, they use the salted dried cod fish and go to a lot of trouble soaking and preparing the fish described on the Seafood & Fish chapter. This "modern" version is much easier.