THIS IS the Cypriot version of brandada, or brandade, the salt cod dish that is also native to Spain and the south of France. Salt cod is cheap and readily available all over Greece, and it can be easily found in the United States, but I have adapted the recipe so it can be prepared with either fresh or salted fish. The fish is briefly baked, covered with a garlicky sauce and topped with sliced tomatoes. The result is a tasty, hearty dish.
Serve with a green salad or with steamed vegetables and greens and plenty of fresh crusty bread.
Preheat the broiler.
Brush the fish on both sides with oil and sprinkle with the oregano and salt and pepper to taste. Broil, turning once, for about 10 minutes, until just cooked through. Set aside.
In a large skillet, heat
Brush four individual gratin dishes with oil. Place 1 fish fillet or steak in each, pour a little more than
Let stand for 5 minutes at room temperature, sprinkle with the parsley and serve.
If you wish to use salt cod, soak
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