1 1/2 pounds salt cod fillets
2 medium onions, sliced
1 tablespoon olive oil or Vegetable oil
2 medium tomatoes, chopped
1 clove garlic, chopped
1/8 teaspoon pepper
2 hard cooked eggs, peeled and sliced
1/4 cup pitted ripe olives, sliced
If fish fillets are large, cut into serving pieces. Place fish in enamel or stainless steel pan or glass bowl. Cover with cold water; refrigerate 12 to 24 hours, changing water 3 or 4 times.
Cook and stir onions in oil until tender. Add tomatoes, garlic and pepper. Cover and simmer 5 minutes. Pour into ungreased 12 x 7 1/2-inch baking dish.
Drain fish. Remove bones and skin if necessary; rinse in cold water. Arrange fish on tomato mixture. Cover and bake at 350 degrees F until fish flakes easily with fork, 20 to 30 minutes.
Garnish with eggs, olives and snipped parsley.
Yields 8 servings