Salt Cod in Tomato Sauce (Bacalhau com Tamatada - Portugal)

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
Snipped parsley

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.