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  • Eat, Darling, Eat
    • Dec 22, 2019

Baccala Salad

Updated: Mar 30, 2020

(by Phyllis Paul)


2 lb. fresh cod fillets

1 T. salt

2 T. chopped parsley

1 T. chopped capers

1 c. Italian or Greek black olives

1/2 c. olive oil

2 lemons

Put fish in a frying pan and cover with water.

Add salt.

Bring to a boil, then reduce heat and cook until fish flakes, about 6 – 8 minutes.

Remove fish with a slotted spoon and spread on a platter.

Sprinkle with parsley, capers, olives, olive oil, and the juice of 1 lemon.

Thinly slice remaining lemon and arrange around the rim of dish.

Cover and refrigerate for one hour until chilled.


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