Norwegian clipfish with peppers

Name: Norwegian clipfish with peppers
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 800 g Norwegian clipfish, watered out and cleaned; 4 small bell peppers, orange; 4 small bell peppers, yellow; 2 chili pepper, red; 300 g cherry tomatoes; 150 g olives, black; 5 cloves garlic; 4 dl olive oil; 1 tsp salt, coarse; 1 tsp pepper, coarsely ground; 1 handful of parsley, fresh

A modern twist on a classic bacalao.

Cooking time40-50 min

Difficulty levelEasy

Rating3/5

Servings

Ingredients

Preparation

Heat the oven to 180°C/350°F/gas mark 4.
Divide the salted cod into 1 to 2 cm slices.
Remove the seeds and stems from the peppers and then cut them into chunks.
Cut the garlic cloves into thin slices and coarsely chop the red chillies.
Layer the salted cod into the oven dish together with the vegetables.
Mix the oil with the pepper and coarse salt.
Pour the mixture over the vegetables.
The dish needs 30 minutes in the oven at 180°C/350°F/gas mark 4, or until the fish begins to flake.
Sprinkle the parsley on top before serving.

Serve with good country bread and aioli, or homemade mashed potatoes.