Bacalhau Assado — Baked Cod Loin in Olive Oil

Thick cod loins, soaked and desalted here over two full days, then baked slowly in a generous pool of olive oil with sliced onion and garlic until the fish flakes easily but is never dry. Served with roasted baby potatoes and rosemary, steamed broccoli, halved boiled eggs and a few black olives, with bread on the side. The olive oil on the plate is part of the dish, and the bread is there so none of it is wasted.

Nutrition (approx., per serving, excluding bread): 680 kcal · 48 g protein · 38 g carbohydrates (5 g sugars) · 38 g fat (6.5 g saturated) · 7 g fibre · 2.6 g salt (salt cod is naturally high in sodium even after two days of desalting).

Dietary: gluten-free without the bread, dairy-free, and very high in protein. Not suitable for vegetarian or vegan diets.