Portuguese Black Cod from Michael’s On East | Suncoast View

Video: Bacalhau A Portuguesa October 26, 2018

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  • 4 6 to 7 oz Black Cod fillets (snapper or any other light fish can be substituted)
  • ½ Green Pepper, julienne
  • ½ cup Roasted Piquillo Peppers
  • ½ Red Onion, julienne
  • 4 Plum Tomatoes, julienne
  • 6 Garlic Cloves, sliced
  • 1 Lemon, cut into wheels
  • 1.5 cup Dry White Wine
  • 8 Creamer Potatoes, roasted and cut in half
  • 6 oz Unsalted Butter
  • 4 oz Olive Oil
  • 16 Mixed Olives, pitted
  • 4 Boiled Eggs, cut into quarters
  • ½ cup Italian Parsley, chopped
  • Kosher Salt & Fresh Black Pepper to Taste


In a sauté pan over medium high heat, add ½ the oil, season the fish with salt and pepper and place on the pan. Sear the fish on both sides until golden brown. Take the fish out of the pan and set aside. Return the pan to the stove and add the rest of the oil, potatoes, onions, peppers, lemon wheels, olives, garlic and tomatoes. Season with salt and pepper and cook for about 2 minutes. Add the fish back to the pan with the wine and butter and cook for 2 minutes. (If it seems to get too dry, add more wine and butter.)

Place each fish fillet into separate pasta bowls. Spoon the vegetable mixture/sauce on top of the fish and sprinkle parsley on each dish. Garnish with boiled eggs and serve.

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