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This recipe for baccala (cod baked in spicy tomato sauce) comes courtesy of chef Pasquale Martinelli of Bellavitae restaurant.

  • Servings: 4

Source: The Martha Stewart Show, March Winter 2007


  • 4 cloves garlic, halved
  • 3 cups Tomato Sauce
  • 1 1/4 pounds boneless, skinless cod, cut into 20 equal-sized pieces
  • 4 tablespoons capers, rinsed
  • 4 teaspoons Olio Santo
  • 2 teaspoons dried oregano, preferably wild
  • Fine sea salt
  • 4 slices baguette, toasted


  1. Preheat oven to 450 degrees. Divide garlic and tomato sauce evenly between 4 small earthenware dishes. Place 5 pieces cod in each dish. Sprinkle 1 tablespoon capers, 1 teaspoon olio santo, 1/2 teaspoon oregano, and a pinch of salt over cod in each dish. Bake until cod is cooked through, 15 to 20 minutes. Serve with baguette slices.

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