Salted Cod with Tomatoes, Capers and Olives

Salted cod, or baccala, is a traditional Italian ingredient. Sauté your salted fish with tomatoes, capers, olives, and lemon juice before roasting it in the oven until the tomatoes start to burst. If you’re looking for a dish that’s healthy without sacrificing flavor, this one’s for you. To learn how to prepare baccalà, click here!

INGREDIENTS

• 2 pounds center-cut skinless boneless salt cod (baccala), prepared
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1 medium onion
• 1 (4-ounce) jar DeLallo Nonpareil Capers, drained
• 4 ½ teaspoons red pepper flakes
• 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes 28 oz.
• 1 teaspoon salt
• 6 Roma or Kumato tomatoes
• ½ pound DeLallo Pitted Calamata Olives
• 1 lemon, halved
• Bunch fresh basil, chopped

DIRECTIONS

1. Prepare and soak your baccala at least 3 days prior. Follow this link to learn How to Prepare your Christmas Baccala, Step by Step.
2. Heat oven to 375˚F.
3. In a cast iron or oven-safe skillet, heat 3 tablespoons of olive oil over medium heat until hot, but not smoking.
4. Add onion and sauté until golden, 3 to 4 minutes.
5. Add red pepper flakes, capers, San Marzano tomatoes and salt. Bring to a boil and simmer for 20 minutes.
6. Add cod, olives, tomatoes, juice from lemon halves and the lemon.
7. Transfer to the oven and roast until fish becomes brown and tomatoes start to blister, about 20 to 25 minutes.
8. Remove from the oven and serve.