Baked Saltfish and Bake with Tomato and Pepper Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Trinidadian saltfish paired with fluffy bake bread and topped with a fresh tomato and pepper salsa for a popular breakfast or street food. This Caribbean-inspired recipe, ready in about 75 minutes, combines all-purpose flour, baking powder, sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 400 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 30 min Serves 6 Caribbean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1 lb salted codfish in water overnight or at least 6 hours, changing water twice. Drain, boil in fresh water for 15 minutes, then drain again and flake the fish finely.
  2. Step 2: To make the bake, combine 3 cups all-purpose flour, 1 tbsp baking powder, and 1 tbsp sugar in a large bowl. Gradually add 1 cup water and knead until a soft dough forms. Let rest for 20 minutes.
  3. Step 3: Divide the dough into 6 equal balls, flatten each into 1/2-inch thick rounds.
  4. Step 4: Heat vegetable oil in a deep skillet over medium heat. Fry each dough round for 3-4 minutes per side until golden brown and puffed. Drain on paper towels.
  5. Step 5: For the salsa, mix 2 diced medium tomatoes, 1 diced green bell pepper, 1 finely chopped small scotch bonnet pepper, 1 finely chopped small onion, 1 tbsp fresh lime juice, 1/2 tsp black pepper, and 2 tbsp chopped cilantro. Stir well.
  6. Step 6: Serve the flaky saltfish alongside warm bake bread topped generously with the fresh tomato and pepper salsa.

Frequently asked questions

How long does Baked Saltfish and Bake with Tomato and Pepper Salsa take to make?

Total time is about 75 minutes (45 min prep + 30 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Baked Saltfish and Bake with Tomato and Pepper Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Baked Saltfish and Bake with Tomato and Pepper Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Saltfish and Bake with Tomato and Pepper Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Saltfish and Bake with Tomato and Pepper Salsa?

Caribbean breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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