Baked Cod: The Definitive Recipe with Potatoes and 5 Variations

Baked cod with potatoes almost always fails at the same stage: the potatoes are undercooked or the cod is dry. This is a timing problem, not a recipe problem. Both are baked separately for the first 20 minutes.

Here's the method: 25 minutes for the potatoes alone at 200 °C, then 12-15 minutes with the cod on top. Quantities for 4 people, exact thickness of the sliced potatoes (3-4 mm, no more, no less), how much olive oil per tray to ensure the potatoes are golden and not soggy, and the sliced garlic goes in at the end, not the beginning (it burns). Also: when to add onion, red pepper, and white wine without flooding the tray.

We start with the potatoes—the step that determines the dish—and then move on to the cod.

Why baked cod reigns supreme

Baked cod is one of the most sought-after recipes in Spanish cuisine, and with good reason. It combines the simplicity of quick preparation with spectacular results: a fish that's juicy on the inside, lightly golden on the outside, accompanied by potatoes that absorb all the cooking juices.

Compared to other preparations like bacalao al pil pil—which requires mastering an emulsion—or recipes for rehydrated cod in a pan, baking offers three key advantages:

• Even cooking: the heat envelops the piece from all sides, without needing to turn it.
• Hands-free: once in the oven, you can prepare the rest of dinner.
• One-dish meal: by baking the cod on a bed of potatoes and vegetables, you get protein and a side dish all at once.

In this guide, you'll find the basic recipe with potatoes, 5 variations ranging from Portuguese to gratin, cooking time tables by cut type, and all the tricks you need to ensure your cod is never dry.

Which cod to choose for baking

Not all cod cuts behave the same way in the oven. The key is thickness: thicker pieces retain moisture better and tolerate longer cooking times without drying out.

The best cuts for baking

• Loin / rehydrated loin fillets: the most versatile piece. Uniform thickness of 3-4 cm, ideal for any variation. This is the option we recommend for your first time.
• Cheek (center of the loin): the thickest and juiciest part of the cod. Perfect for the classic and Portuguese recipes. If you want to impress, choose cheeks.
• Belly / ventresca: thinner and more gelatinous. Excellent for gratin because the crust protects the meat, but requires reducing cooking time by 30%.
• Tail: thinner. Works in the oven if wrapped in vegetables or protected with sauce. Ideal for the tomato variation.

Professional tip: rehydrated cod ready to cook is the most practical option for baking. It's already hydrated with the perfect salt point. If you start with dried cod, you'll need to rehydrate it 48 hours in advance (changing the water every 8 hours).

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Baked cod with potatoes: the classic recipe

This is the base recipe from which all variations are born. Master it, and you'll have dozens of dinners sorted. The secret is to pre-cook the potatoes before adding the cod, so everything finishes at the same time.

Ingredients for 4 people

• 4 rehydrated cod loins (about 500 g total)
• 4 medium potatoes (Kennebec or Monalisa type)
• 1 large onion, julienned
• 4 cloves of garlic, sliced
• 1 red pepper, cut into strips
• 100 ml extra virgin olive oil
• 100 ml dry white wine
• 1 bay leaf
• Sweet paprika: 1 teaspoon
• Fresh chopped parsley
• Black pepper to taste

Step-by-step

1. Preheat the oven to 200 °C with top and bottom heat. While it heats up, take the cod out of the fridge to bring it to room temperature (15 minutes is enough).
2. Prepare the base: peel the potatoes and cut them into half-centimeter slices. Arrange them in a baking dish to form a bed. Add the julienned onion, pepper strips, sliced garlic, and bay leaf.
3. Season the base: drizzle with half of the olive oil, the white wine, and the paprika. Mix with your hands to ensure everything is well coated. Season lightly with salt and pepper (remember that the cod is already salty).
4. First bake (potatoes): place the dish in the oven for 20 minutes. The potatoes should be almost cooked but not too browned.
5. Add the cod: take out the dish, place the loins skin-side up on the bed of potatoes. Drizzle with the remaining oil.
6. Second bake (cod): return to the oven for 15-18 minutes. The cod is ready when the flesh flakes easily when lightly pressed with a fork.
7. Rest and serve: let it rest for 3 minutes out of the oven. Sprinkle with fresh chopped parsley and serve directly from the dish.

Result: tender potatoes infused with fish juices, juicy cod with slightly crispy skin, and a paprika aroma that fills the entire kitchen. Total time: about 40 minutes.

Baked cod cooking times and temperatures

The most frequent question about baked cod is: how long should cod be in the oven? The answer depends on the cut, thickness, and whether you use a dish with liquid or directly on the rack.

Golden rule: calculate 7 minutes per centimeter of thickness at 200 °C. And it's always better to undercook: cod continues to cook with residual heat during resting.

Tips for preventing baked cod from drying out

Cod is a lean fish—barely 1% fat—so it dries out quickly if not protected. These are the 7 tricks professionals use:

1. Bring to room temperature before baking: take the cod out of the fridge 15-20 minutes beforehand. If it goes in cold, the outside will overcook before the center is done.
2. Skin-side up: the skin acts as a natural barrier against direct heat. Placing it on top protects the flesh and becomes crispy.
3. Moist base: potatoes, onions, and wine generate steam inside the dish. This humid microenvironment prevents the cod from drying out.
4. Don't overcook: the most common mistake. Cod in the oven goes from juicy to dry in 2-3 minutes. Set a timer and don't get distracted.
5. Generous olive oil: don't skimp. Extra virgin olive oil not only adds flavor but also creates a fatty film that compensates for the fish's lack of fat.
6. Preheated oven: never put cod in a cold oven. The initial burst of heat seals the surface and traps the juices inside.
7. Mandatory resting: 3 minutes out of the oven, covered with aluminum foil. The juices redistribute, and each bite is uniform.

If you apply these tips, the result will be juicy baked cod every time, regardless of the variation you choose.

The best spices for baked cod

What spices go well with cod? Cod has a mild, clean flavor that combines with many seasonings, but you have to be careful not to overpower it. Here are the spices ordered from most subtle to most intense:

• Fresh parsley: the natural companion. Always at the end, never during cooking.
• Garlic: sliced or powdered. Essential in any variation.
• Sweet paprika (from La Vera): adds color, smoky aroma, and zero spice. Perfect for the classic recipe.
• Black pepper: freshly ground, a pinch before serving.
• Bay leaf: in the potato base during cooking. Removed before serving.
• Thyme: dried or fresh. Combines very well with the vegetable variation.
• Oregano: works in the tomato variation, where it adds a Mediterranean touch.
• Hot paprika: optional. Half a teaspoon mixed with sweet paprika gives a warm background.
• Turmeric: a pinch adds golden color without altering the flavor. Visual trick.

Avoid: curry, cumin, and Cajun-style blends. They are too powerful and cancel out the delicate flavor of cod.

Variation 1: Portuguese-style baked cod

Portuguese cod (bacalhau à portuguesa) is an absolute classic of Portuguese cuisine. It differs from the Spanish recipe by three elements: fried potatoes instead of roasted, black olives, and hard-boiled egg.

Extra ingredients (compared to the base recipe)

• 2 hard-boiled eggs, sliced
• Pitted black olives (a handful)
• Thinly sliced potatoes, previously fried or pan-fried until golden
• 2 large onions, julienned and sautéed

Preparation

1. Fry the thinly sliced potatoes until golden. Set aside on absorbent paper.
2. Sauté the julienned onions over low heat for 15 minutes until transparent and soft.
3. Assemble the dish in layers: fried potatoes, sautéed onion, cod loins skin-side up.
4. Drizzle with plenty of extra virgin olive oil and bake at 200 °C for 15-18 minutes.
5. When removed, add the hard-boiled egg slices and black olives. Sprinkle with fresh parsley.

This variation is heartier than the classic. The sautéed onion creates a mellow base that permeates the potatoes, and the cod is protected by a layer of fat that gives it extraordinary juiciness.

Variation 2: Gratin baked cod

The gratin cod takes the baked recipe one step further: a golden crust of cheese, breadcrumbs, or béchamel that seals the fish's moisture and adds a crispy texture.

Quick crust (5 minutes)

• 4 tablespoons breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon melted butter
• 1 finely minced garlic clove
• Fresh chopped parsley

Preparation

1. Prepare the baked cod with potatoes according to the base recipe, but stop at 10 minutes.
2. Mix breadcrumbs, Parmesan, butter, garlic, and parsley.
3. Distribute the mixture over each loin, pressing lightly.
4. Raise the oven to 220 °C with the grill on and gratin for 5-7 minutes until the crust is golden.

Warning: constantly watch the grill. The crust goes from golden to burnt in a minute.

Variation 3: Baked cod with aioli

Aioli over cod creates a topping that emulsifies with the oven's heat, forming a protective layer that keeps the fish incredibly juicy. It's one of the easiest and most spectacular cod recipes.

Extra ingredients

• 4-5 tablespoons homemade aioli (or good quality store-bought)
• Chopped chives for garnish

Preparation

1. Prepare the potato base as in the classic recipe and bake for 20 minutes at 200 °C.
2. Place the cod loins on top of the potatoes.
3. Cover each loin with a generous spoonful of aioli, spreading it as if it were a glaze.
4. Bake for 15-18 minutes. The aioli will brown slightly on the surface.

The trick is to use a thick, not liquid, aioli. If it's homemade, prepare it with a very firm emulsion so it doesn't run off the sides.

Variant 4: Baked cod with vegetables

The lightest and most balanced version. The vegetables are candied in the oven at a low temperature, providing natural sweetness that complements the cod without adding extra calories.

Extra ingredients

• 1 zucchini cut into half moons
• 1 eggplant, diced
• 1 red pepper and 1 green pepper, cut into thick strips
• 1 red onion, cut into wedges
• 6 cherry tomatoes
• Fresh thyme (a few sprigs)

Preparation

1. Cut all the vegetables into similar-sized pieces (2-3 cm) so they cook evenly.
2. Mix the vegetables with olive oil, salt, pepper, and thyme in the baking dish.
3. Bake at 190 °C for 25 minutes, stirring halfway through cooking.
4. Place the cod loins on top of the bed of vegetables and return to the oven for 15 more minutes.
5. Serve with a drizzle of raw olive oil and fresh parsley.

This version is ideal for those looking for a light but complete dinner. The candied vegetables provide fiber, vitamins, and a flavor reminiscent of Catalan samfaina.

Variant 5: Baked cod with tomato

The tomato sauce acts as a protective blanket for the cod: it keeps it moist throughout cooking and provides an acidic background that highlights the fish's flavor. It is the most comforting variant.

Extra ingredients

• 400 g natural crushed tomatoes (or 6 grated ripe tomatoes)
• 1 teaspoon sugar (to correct acidity)
• Dried oregano
• 2 minced garlic cloves

Preparation

1. Sauté the minced garlic in a pan with olive oil for 1 minute.
2. Add the crushed tomatoes, sugar, oregano, salt, and pepper. Cook for 10 minutes over medium heat.
3. Pour half of the sauce into the baking dish. Place the sliced potatoes and bake for 15 minutes at 200 °C.
4. Add the cod loins and cover with the rest of the tomato sauce.
5. Bake for 15-18 more minutes. The sauce should bubble gently around the edges.

If you have cod tail (the thinnest part), this is your ideal variant: the tomato sauce compensates for the thinner cut and prevents it from drying out.

Comparison of the 5 variants

To help you choose, this table compares the key aspects of each baked cod variant:

Our recommendation: if it's your first time, start with the classic recipe with potatoes. If you're looking for something quick to impress, the aioli variant is unbeatable. And if you're counting calories, the vegetable one is the winner.

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Common mistakes when making baked cod

After preparing hundreds of baked cod dishes, these are the most common mistakes (and how to avoid them):

1. Putting the cod in from the beginning with the potatoes: cod needs half the time of potatoes. If you put them in together, the fish will be dry by the time the potatoes are ready.
2. Not preheating the oven: starting cold lengthens cooking time and dries out the piece. Always at 200 °C from minute zero.
3. Cutting the potatoes too thick: if thicker than 1 cm, the potatoes won't be cooked when the cod is ready. Half a centimeter is the ideal thickness.
4. Forgetting the liquid in the dish: without wine, broth, or at least a good splash of oil, the potatoes will stick and the dry environment will ruin the fish.
5. Constantly opening the oven: every time you open the door, the temperature drops 15-20 °C. Limit yourself to opening it only to put in and take out the cod.
6. Using poorly desalted cod: too much salt ruins the dish. If you start with desalted cod, it's already perfectly seasoned. If you desalinate it yourself, 48 hours in cold water with 3 changes.
7. Not drying the cod before baking: excess moisture on the surface prevents it from browning. Dry with kitchen paper before placing it in the dish.

Frequently asked questions

Want to explore more cod recipes? Check out our complete collection of 50 cod recipes, from the classic cod with potatoes to the sophisticated cod with rice. And if you're looking for the best Icelandic cod for your recipes, visit our desalted cod store with refrigerated shipping throughout the Peninsula.