Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 4 medium-sized potatoes
- 1 1/3 pounds (600 g) baccalà
- A peeled carrot, a stick of celery, and a small peeled onion
- A small bunch of parsley, minced
- 2 cloves garlic, minced
- Black olives (sweet)
- Pine nuts
- Diced fresh tomato
- Strips of lemon zest, yellow part only, cut up
- Salt & pepper
- Olive oil
While the water is heating, preheat your oven to 380 F (190 C).
Peel the potatoes, dice them, and put them in an oven dish with the garlic; drizzle them with olive oil and roast them for about a half hour. While the potatoes are cooking, combine the remaining ingredients (including some more olive oil) to make a sauce. Remove the potatoes from the oven, lay the skinned, boned baccalà over them, drizzle the sauce over the fish, check seasoning, and return the dish to the oven for another 10-15 minutes.
Yield: 4 servings potatoes with baccalà.