Ingredients Jump to Instructions ↓

  1. 1 Dried salt cod - soaked for 48 hours, Changing the water

  2. 3 to 4 times

  3. 1 Thyme, leaves only

  4. 1 Parsley, leaves only

  5. 1 Marjoram, leaves only

  6. 1 Oregano, leaves only

  7. 1/2 cup 31g / 1.1oz Oven Roasted Tomatoes - (see recipe), cut into chunks

  8. 3 tablespoons 45ml Extra-virgin olive oil - plus more for drizzling

  9. 1 tablespoon 15ml Freshly-squeezed lemon juice Salt - to taste Freshly-ground black pepper - to taste

  10. 4 tablespoons 60ml Real balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Once the cod has soaked for the requisite time, remove from the water and pat dry. With a very sharp fillet knife, slice the cod into very thin slices and set aside. In a small, non-reactive bowl, combine the herbs and oven-roasted tomatoes and toss with the lemon juice, olive oil and salt and pepper, to taste. Divide the baccala evenly among 4 chilled dinner plates. Top each serving with a mound of the salad, drizzle with best-quality extra virgin olive oil and balsamic vinegar.


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