Baked salt cod with potatoes and peppers

Ingredients

For 1 serving

• Salt cod75 g
• Potatoes180 g
• Bell peppers150 g
• Onion40 g
• Black olives15 g
• Extra virgin olive oil12 g
• Dried oreganoto taste
• Black pepperto taste

Contains: fish,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Use salt cod that has already been soaked and desalted: rinse it, pat dry, remove the bones and cut into roughly 4 cm pieces.
2. Peel the potatoes and cut them into thin wedges; wash the peppers, remove the seeds and pith and cut into strips; peel and slice the onion.
3. In a baking tray toss the potatoes, peppers and onion with half the oil, oregano and pepper and spread them in an even layer.
4. Roast for 20 minutes, until the potatoes start to brown.
5. Add the cod skin side up and the black olives, drizzle with the remaining oil and roast for another 15 minutes, until the cod flakes and the vegetables are tender. No salt needed, as the cod and olives are already salty.