Baccalà: from humble beginnings as a fish for those who couldn’t afford fresh seafood, to now being a gourmet choice, almost as pricey as sea bass! It’s incredibly flavorful and versatile, perfect for countless recipes. Here’s a simple yet delicious version—oven-baked with potatoes and fresh oregano!

Ingredients

• 800 g pre-soaked baccalà (salted cod)
• 1 kg potatoes
• 6 tablespoons olive oil
• 40 g breadcrumbs
• 2 garlic cloves
• 1 sprig fresh oregano

  Directions

1. Boil the baccalà and potatoes separately in salted water.
2. Drain, debone, and flake the fish.
3. Peel the potatoes and slice them.
4. Grease a baking dish with olive oil and sprinkle with breadcrumbs.
5. Layer the potatoes and baccalà in the dish. Season each layer with oregano, chopped garlic, pepper, and a drizzle of olive oil.
6. Finish with a layer of breadcrumbs and the remaining olive oil.
7. Bake in a preheated oven at 200°C (390°F) for 30 minutes, being careful to keep the baccalà tender.

   Enjoy!