In Spain and other parts of Europe, salt cod is popular and often served in salads. It's a process to prepare—we have found that cooking fresh fish is easier. You can bake boneless, skinless Pacific cod fillets in a preheated 400F oven, topped with olive oil, salt, and pepper, for about 10 minutes per side depending on the thickness of the fillets.
- 2 cups cooked, drained Rancho Gordo Large White Lima beans
- 3/4 pound Pacific cod fillets or other firm white fish, cooked and flaked (see note)
- 6 drained, oil-packed sun-dried tomatoes, chopped, plus 2 tablespoons oil
- 1 cup roasted red peppers, sliced
- 1 tablespoon white white vinegar
- Salt and freshly ground pepper
- Extra-virgin olive oil
- 1 hard-cooked egg, peeled and chopped
Serves 4
- In a serving bowl, combine the beans, flaked fish, sun-dried tomatoes and their oil, and the red peppers. Gently mix. Add the vinegar, and season to taste with salt and pepper. Stir gently to mix.
- Before serving, top with the chopped egg, a drizzle of olive oil, and generous dusting of pepper.