Portuguese baked cod with potatoes is a classic comfort dish that brings together tradition, simple ingredients and deep flavor in one pan. Made with onions, garlic and plenty of olive oil, it fills the kitchen with an irresistible aroma and feels just right for a relaxed family meal.
What Is Portuguese Baked Cod with Potatoes?
Portuguese baked cod with potatoes is a traditional dish made with desalted salted cod loins, onions, garlic and olive oil. In the oven, the fish turns tender and flaky while the potatoes become lightly golden with a soft, creamy center. The result is a complete, comforting meal with rich, savory flavor.
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Why You’ll Love This Recipe
- It uses simple, easy-to-find ingredients.
- The prep is straightforward and the result feels special.
- It is perfect for bringing the family to the table.
- It is ready in under an hour.
- It delivers rich, balanced, traditional flavor.
Ingredients and Substitutions
This recipe keeps the ingredient list simple so the flavor of the cod can shine. Here is what you will need to make Portuguese baked cod with potatoes. For exact amounts, check the recipe card at the bottom of the page.
- Potatoes: They make the dish hearty and mellow. You can use small Yukon Gold potatoes, red potatoes or even sweet potatoes for a slightly sweeter twist.
- Sliced onion: It adds natural sweetness and helps keep the cod moist while it bakes.
- Sliced garlic: It boosts the aroma and gives the dish its classic savory flavor.
- Desalted salted cod loins: They are the star of the recipe. Thick cod pieces work best because they stay juicy in the oven.
- Bay leaves: They add fragrance and help balance the final flavor.
- Olive oil: It adds flavor, shine and moisture. Use a good extra-virgin olive oil if you can.
- Black pepper and salt: They help balance the seasoning. Add salt carefully because salted cod can still hold some salt.
See the recipe card at the bottom of the page for the exact amounts.
How to Prepare the Cod
Choose desalted salted cod loins and pat them very dry with paper towels. This keeps excess liquid out of the baking dish and helps the potatoes cook properly. Then brush the cod lightly with olive oil to add shine and bring out the flavor.
How to Make It
For all the details and exact amounts, check the full recipe card at the bottom of the page.
- Parboil the potatoes: Cook the potatoes with the skins on until slightly tender but still firm. They will finish cooking in the oven without falling apart.
- Prepare the base: Spread the onion and garlic over the bottom of the baking dish to create an aromatic layer and help the fish bake evenly.
- Assemble the dish: Place the cod loins over the onion and garlic base.
- Season: Add the bay leaves, black pepper and a little salt only if needed. Drizzle generously with olive oil.
- Add the potatoes: Cut the potatoes in half and arrange them around the cod in the baking dish.
- Bake: Bake in a preheated 350°F oven for about 30 minutes, or until the cod is tender and the potatoes are lightly golden.
- Finish: Remove from the oven and serve hot, spooning the olive oil from the baking dish over the top.
- Serve: Finish with chopped parsley and black olives, if you like.
Serving idea: Serve with black olives and chopped fresh parsley. A light white wine pairs beautifully with the salty, savory flavor of the cod.
Variations
Although the traditional version keeps things simple with onion, garlic and olive oil, you can adapt this baked cod with potatoes to your taste. Small changes will still work as long as the dish stays moist and balanced.
- With heavy cream and caramelized onion: Replace part of the olive oil with heavy cream and add lightly caramelized onion. The dish becomes creamier with a gentle sweet note.
- With bell peppers and tomato: Add strips of red bell pepper and sliced tomato for a brighter, fresher dish.
- With cornbread crumbs: Finish with a layer of crumbled cornbread and a drizzle of olive oil to create a crisp topping.
- Lighter version: Use less olive oil and add roasted vegetables such as zucchini and eggplant.
Tools and Equipment
For the best result, use the right tools while cooking. Ceramic baking dishes heat more slowly and hold steady heat well. Metal pans distribute heat more quickly and can help the fish and potatoes brown.
- Large pot for boiling the potatoes
- Medium or large oven-safe baking dish
- Kitchen tongs
- Sharp knife
- Serving spoon
- Paper towels
- Oven
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Storage
Let the cod cool completely before storing. Then place it in an airtight container and refrigerate for up to 3 days. You can also freeze individual portions for up to 30 days. To reheat, use a low oven and cover with foil so it warms evenly.
Tips
- Use good-quality olive oil to bring out the flavor of the dish.
- Parboil the potatoes only until slightly tender, without letting them fall apart.
- Build an even layer of onion and garlic so it caramelizes nicely.
- Go easy on the salt because salted cod may still retain some briny flavor.
Frequently Asked Questions
Yes, but the flavor will be milder and the baking time will probably be shorter.
Yes. You can assemble the baking dish ahead of time and place it in the oven only when you are ready to serve.
The cod is done when the flakes separate easily and the potatoes are golden brown.
Portuguese Cod with Mashed Potatoes
If you enjoyed this recipe, you should also try our Portuguese cod with mashed potatoes, one of the reader favorites on the blog.
More Recipes
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Recipe
Portuguese Baked Cod with Potatoes
Equipment
- Large pot for boiling potatoes
- Medium baking dish
- Oven
- Knife
- Kitchen tongs
- Paper towels
Ingredients
- 2 desalted salted cod loins
- 2 ¼ lb small potatoes
- 1 large onion, sliced into half-moons
- 6 garlic cloves, thinly sliced
- 2 bay leaves
- extra-virgin olive oil, as needed
- black pepper, to taste
- salt, only if needed
Instructions
- Boil the potatoes with the skins on in salted water until just tender, so they keep their shape and texture.
- Pat the cod very dry. This prevents excess moisture and helps it bake evenly.
- Make a base with sliced onion and garlic. This lets the fish absorb the aroma while staying moist.
- Place the cod loins over the onion and garlic base and season. Add the bay leaves, then drizzle generously with olive oil.
- Arrange the potatoes around the fish and turn them lightly in the olive oil so they brown evenly.
- Bake at 350°F for 30 minutes, until the cod is tender and the potatoes are lightly golden.
- Serve with the hot olive oil from the baking dish spooned over the top for extra flavor and moisture.
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