Hello everyone!
It’s Sunday — that day when the house smells like something delicious baking in the oven and everything feels slower, calmer. It’s a day for gathering around the table, enjoying unhurried conversation, and sharing comforting meals that feed more than just our hunger. And when it comes to comfort food, there’s one timeless classic that never disappoints: oven-baked salted cod with golden potatoes.
This traditional dish, full of flavor and heart, is a staple in Portuguese kitchens. In this recipe, we use generous cuts of salted cod, seasoned and roasted over a rustic bed of potatoes, onions, and garlic — all gently coated in olive oil and herbs. It’s the kind of meal the oven takes care of while you enjoy your Sunday with a glass of wine, some music, or simply the quiet.
It’s the kind of dish that brings back memories of a grandmother’s kitchen — when food was made slowly, with care and intention. No tricks, no complicated techniques. Just simple, honest ingredients, cooked with love.
And the best part? It tastes even better the next day. This baked cod with potatoes reheats beautifully and gains even more flavor overnight.
Ingredients:
• 4 medium portions of soaked salted cod (about 200 g each)
• 1 kg of potatoes
• 1 large onion
• 3 garlic cloves
• 1 tsp dried oregano
• 1 tsp sweet paprika
• Salt and black pepper, to taste
• Juice of half a lemon
• Olive oil, to taste
• 1 bay leaf (optional)
Preparation:
1. Preheat the oven to 200 °C (390 °F).
2. Peel and cut the potatoes into medium cubes or thick slices. Boil them in salted water for about 10 minutes — just until slightly tender (not fully cooked). Drain well.
3. In a baking dish, spread the sliced onion, chopped garlic, and pre-boiled potatoes. Season with salt, pepper, paprika, and oregano. Add the bay leaf if using. Drizzle with half of the olive oil and toss everything gently.
4. Bake for about 25 minutes, until the potatoes begin to turn golden.
5. Rinse the cod pieces and pat them dry with a paper towel. Season with pepper and a splash of lemon juice.
6. Remove the tray from the oven, give the potatoes a quick stir, and place the cod pieces on top. Drizzle with the remaining olive oil, making sure the fish and vegetables are nicely coated.
7. Return to the oven for another 25–30 minutes, until the cod is cooked through and the potatoes are crispy and golden. For extra color, you can switch on the grill for the last 3–5 minutes.
8. Serve hot, with a fresh green salad or sautéed vegetables on the side.
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