Roasted Cod Portuguese-Style

cod

🥗Healthier: hake

💰Cheaper: pollock

Hake is a healthier option with similar texture, while pollock is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more economical.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives offer a different flavor profile, while canned olives are often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while broth is more cost-effective.

Check the cod filets for pin bones and remove them if necessary.

Rinse the cod filets in salted ice water to remove scales or bits of goo.

Arrange the cod filets with the tail flaps folded under for even thickness.

Season the cod with a pinch of salt, turbinado sugar, red pepper flakes, and black pepper.

Drizzle white wine over the cod.

Add chopped canned tomatoes on top of the cod.

Slice 3 large cloves of garlic thinly lengthwise and add them to the dish.

Add several bay leaves and sprinkle dried thyme over the cod.

Chop parsley coarsely and add it on top of the dish.

Wipe the edge of the baking dish to prevent burning.

Preheat the oven to 450°F (232°C).

Place the dish in the oven and roast until bubbly around the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens