Sheet-Pan Bacalao with Tomato Sauce & Crispy Bread

Ingredients

• 400 g salt cod fillets (skinless, pre-soaked)
• 400 g canned crushed tomatoes
• 4 cloves garlic cloves (minced)
• 1 tsp smoked paprika
• 1 medium red bell pepper (sliced into 1/2-inch strips)
• ½ cup green olives (pitted, halved)
• 2 thick slices crusty bread (sliced for toasting)
• 3 tbsp olive oil

Instructions

1. 1

   Heat 1.5 tbsp olive oil in a large sheet pan or 12-inch skillet over medium-high heat until shimmering, about 1 minute.

2. 2

   Pat cod dry and sear until the undersides turn golden and edges curl slightly, about 90 seconds; flip and sear 60 seconds more, then remove to a plate.

3. 3

   Add garlic and smoked paprika to the same pan, stir for 30 seconds until fragrant (watch it doesn't burn).

4. 4

   Pour in crushed tomatoes and add red pepper strips and olives; simmer 3 minutes until sauce thickens slightly.

5. 5

   Nestle cod back into the tomato sauce, then brush bread slices with remaining olive oil and tuck them around the fish.

6. 6

   Cover loosely with foil and bake at 425°F (220°C) for 5 minutes until bread is crispy and fish flakes at the thickest part.

Tools you’ll need

• 12-inch skillet or sheet pan
• metal spatula or fish turner
• wooden spoon
• foil
• oven (or use stovetop covered with a lid)

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