This recipe is a flavorful mixture of tangy and sweet. As a child growing up in New York City, one of my favorite dishes was tomato-based salted cod fish, bacalhau. Once a week, I would always look forward to this dish with a side of french fries…yum! I recreated this dish inspired by my Mediterranean and Hispanic heritage. It’s a fusion of flavors that makes this dish extra delicious! Plus, this dish pairs well with any side of rice, salad, or potatoes.
Preheat the oven to 400 degrees. Pad the cod with paper towels until dry.
Add olive oil and cod to a 9”x13” baking dish.
Add all the spices, chopped onions, garlic, tomatoes, tomato paste, and olives.
Pour water or white cooking wine in the dish.
Bake for 20-25 mins. or until the fish is opaque (depending on the thickness of the cod fish).
Add extra olives if desired
For extra flavor: add the spices to the cod ahead of time and place back in the fridge for about 30 mins so the flavors can set in.