Salt Cod In Tomato Sauce
|Salt cod fillets||1 1⁄2 Pound|
|Onions||2 Medium, sliced|
|Olive oil/Vegetable oil||1 Tablespoon|
|Tomatoes||2 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Hard-cooked eggs||2 , sliced|
|Pitted ripe olives||1⁄4 Cup (4 tbs), sliced|
|Snipped parsley||2 Tablespoon|
If fish fillets are large, cut into serving pieces.
Place fish in enamel or stainless steel pan or glass bowl.
Cover with cold water; refrigerate 12 to 24 hours, changing water 3 or 4 times.
Cook and stir onions in oil until tender.
Add tomatoes, garlic and pepper.
Cover and simmer 5 minutes.
Pour into ungreased oblong baking dish, 12 x7 1/2 x 2 inches.
Remove bones and skin if necessary; rinse fish in cold water.
Arrange fish on tomato mixture.
Cover and cook in 350° oven until fish flakes easily with fork, 20 to 30 minutes.
Garnish with eggs, olives and snipped parsley.