serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 x 200 g pieces of salted cod (baccala)
- Plain flour, for dusting
- 4 tbsp olive oil
- 2 cups Italian tomato sauce
- 1 cup peas
- 100 g sugar snap peas
Soaking time: 24 hours
Instructions
- Soak cod in water for 24 hours. Drain and put in fresh water to cover. You can repeat this process if the cod is still too salty.
- Place a little flour in a bowl. Dip fish pieces into the flour to coat, dusting off any excess.
- Heat olive oil in a large, non-stick frying pan over medium heat, then sear the fish skin-side down for 2 minutes, flip and cook for another 2 minutes or until lightly golden.
- Remove the frying pan off the heat and add in tomato sauce and regular peas into the pan so that it doesn’t splutter. Return to heat and cover pan with a lid to stew for 10 minutes or until the fish is cooked.
- Meanwhile, bring a small pot of water to the boil. Add in sugar snap peas and blanch for 1 minute. Strain and place peas into a small bowl.
- Serve hot, dressing the sugar snap peas with a drizzle of olive oil and a pinch of salt.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
