Summary: Not all cod cuts work the same way in the oven. The key is to choose a thick, skin-on piece, which protects the flesh from direct heat and provides gelatin during cooking. Here's a summary by cut:
Content
- Which cod cut to choose for the oven
- Ingredients for 4 people
- Step-by-step preparation
- Oven times according to cod thickness
- 7 tricks to make your baked cod perfect
- Baked cod variations
- The best accompaniments
- Common mistakes when baking cod
- How to store and reheat leftovers
- Frequently asked questions
- Conclusions
Baked cod is one of the most sought-after recipes in Spain and, at the same time, one of the simplest to prepare. With few ingredients, a good cut, and the right technique, you'll get a juicy piece inside, golden brown outside, and with a flavor that reminds you of traditional cooking. In this complete guide, we explain everything: from choosing the perfect cut to the exact times depending on thickness, the most popular variations, and the tricks we use daily at Mercat del Ninot since 1990.
The secret to good baked cod is not in exotic ingredients or complicated techniques. It's about respecting three things: the quality of the cod, the correct desalting, and the cooking times. If you control these three points, the result is spectacular.
Which cod cut to choose for the oven
Not all cod cuts work the same way in the oven. The key is to choose a thick, skin-on piece, which protects the flesh from direct heat and provides gelatin during cooking. Here's a summary by cut:
- Thick loin (3-4 cm thick): the best option for the oven. It is the thickest part of the cod, it remains juicy and flakes perfectly. Its collagen content is high, which gives it that characteristic silky texture.
- Penca: whole piece with central bone, ideal for slow baking at a slightly lower temperature (180 °C). Its bone structure gives it an extra flavor and a firm but tender texture.
- Suprema: thick boneless cut, perfect for elegant presentations. It's the best option if you want to serve a restaurant-quality dish at home.
- Flakes and scraps: not recommended for direct baking (they dry out), but they work very well in preparations with sauce or gratins.
At Bacalalo, we work with desalted cod ready to cook, hand-cut in our workshop at Mercat del Ninot. All the cod we offer comes from Iceland, one of the best quality origins in the world due to its cold and clean waters.
Ingredients for 4 people
- 4 desalted cod loins of 180-220 g each (skin on)
- 4 medium potatoes (Monalisa or Kennebec type)
- 1 large onion
- 4 cloves garlic
- 1 red pepper
- 100 ml extra virgin olive oil
- 1 glass of water or fish stock
- Salt (only for potatoes and vegetables; the cod already has enough)
- Freshly ground black pepper
- 1 teaspoon sweet paprika
- Fresh parsley
Note on salt: If you have desalted the cod correctly, you won't need to add salt. Taste it before baking: it should have a pleasant saltiness, neither bland nor too salty.
Step-by-step preparation
1. Prepare the vegetables and preheat (10 minutes)
Peel and slice the potatoes into half-centimeter rounds. Cut the onion into thin julienne strips and the red pepper into one-centimeter strips. Slice the garlic. Preheat the oven to 200 °C with top and bottom heat, no fan. The fan dries out the cod.
2. Assemble the base in the tray (5 minutes)
Arrange the potatoes in an oven tray, forming an even layer. Distribute the onion and pepper on top. Drizzle generously with extra virgin olive oil, season the vegetables with salt and pepper, and sprinkle with sweet paprika. Add a glass of water or fish stock: this liquid will create steam inside the oven and keep the potatoes tender and the cod hydrated.
3. Bake the vegetable base (20 minutes)
Place the tray on the middle rack of the oven. Cook for 20 minutes until the potatoes are almost done and the onion begins to caramelize. This step is essential: if you add the cod from the beginning, the vegetables will be raw or the cod overcooked.
4. Prepare the cod in the meantime
Take the cod out of the fridge 15 minutes before baking to bring it to room temperature. Dry it very well with kitchen paper on both sides, especially the skin. Surface moisture is the enemy of crispy skin: the drier it goes into the oven, the better the result.
5. Add the cod to the tray (12-15 minutes)
Remove the tray from the oven, place the cod loins skin-side up on the vegetables. Distribute the sliced garlic around. Drizzle the loins with a thread of olive oil. Return the tray to the oven and cook for 12-15 more minutes at 200 °C.
6. Final touch and plating
The cod is ready when the skin separates easily and the flesh flakes into white, opaque layers. If you see translucent areas, it needs 2-3 more minutes. Remove it from the oven immediately when ready: remember that it continues to cook from residual heat for 2-3 minutes outside the oven. Garnish with fresh chopped parsley and a drizzle of raw extra virgin olive oil.
Related products from Bacalalo
Oven times according to cod thickness
Cooking time depends directly on the thickness of the piece. This table is the reference we use at Bacalalo:
- Thin fillets (1-2 cm): 8-10 minutes at 200 °C. Watch them closely, they overcook quickly.
- Standard loins (2-3 cm): 12-15 minutes at 200 °C. The most versatile cut.
- Thick loin or penca (3-5 cm): 18-22 minutes at 180 °C. Lower the temperature so the heat reaches the center without burning the outside.
- Whole piece with bone: 25-30 minutes at 180 °C. Perfect for family meals, carved directly at the table.
General rule: allow 5-6 minutes per centimeter of thickness at 200 °C. If the piece is more than 3 cm thick, lower to 180 °C and add 30% more time.
7 tricks to make your baked cod perfect
- Dry it before baking: surface moisture prevents the skin from browning. Use kitchen paper and press gently. This step makes the difference between cod with crispy skin and cod with rubbery skin.
- Don't add salt to the cod: it already has just enough from the salting process. Only season the base vegetables with salt and pepper.
- Skin side up: the skin acts as a protective shield against direct heat. The subcutaneous fat melts into the flesh and keeps it juicy.
- Do not open the oven during cooking: every time you open the door, the temperature drops 20-30 °C and the cooking time is extended, which dries out the fish.
- Remove it before it "looks" ready: the cod continues to cook for 2-3 minutes outside the oven from residual heat (carry-over cooking).
- Bring the cod to room temperature before baking: take it out of the fridge 15 minutes beforehand. If it goes in cold, the cooking will be uneven: overcooked outside and raw in the center.
- Use quality extra virgin olive oil: the oven amplifies flavors, and a good oil makes a difference. Add a drizzle raw when serving.
Baked cod variations
Baked cod with tomato
Replace the bell pepper with 4 ripe tomatoes cut into thick slices. Add a pinch of sugar to counteract the acidity. The roasted tomato caramelizes and creates a natural sauce that perfectly complements the cod. It is one of the most popular variations and the basis of many traditional dishes.
Portuguese style baked cod
The Portuguese version adds black olives, sliced hard-boiled egg, and thinly sliced layered potatoes. It is drizzled with plenty of olive oil and baked until the potatoes are crispy around the edges.
Baked cod with seasonal vegetables
In summer: zucchini, eggplant, cherry tomatoes, and red onion. In winter: leeks, pumpkin, and mushrooms. Cut the vegetables into similar-sized pieces so they cook evenly.
Gratinated baked cod
Bake the cod normally and activate the grill for the last 2 minutes. Cover the loins with a mixture of breadcrumbs, chopped garlic, parsley, and oil. The result is a crispy crust that contrasts with the juicy interior.
The best accompaniments
Baked cod is a versatile dish that pairs well with a multitude of side dishes:
- Potatoes: roasted (in the same tray), in a potato purée with olive oil, or crispy dauphinoise potatoes.
- Vegetables: roasted peppers, grilled green asparagus, pisto manchego (Spanish ratatouille) or escalivada catalana (Catalan roasted vegetables).
- Salads: a fresh esqueixada as a starter before the warm cod.
- Sauces: homemade aioli, green sauce with parsley, or a lemon and herb vinaigrette.
- Legumes: sautéed chickpeas with spinach, stewed white beans, or warm lentils.
Common mistakes when baking cod
These are the most common mistakes we see, even in experienced cooks:
- Using too thin a cut: fillets less than 2 cm will overcook in minutes. If you only have thin pieces, lower the temperature to 180 °C and reduce the cooking time by half.
- Not desalting correctly: an incomplete desalting ruins any recipe. The cod must be at the right salt level before baking.
- Adding the cod at the beginning: if you bake everything together from the start, the vegetables will be raw or the cod completely dry. Always do it in two stages.
- Oven with fan: circulating air dries out the surface of the cod. Use static heat (top and bottom) unless you specifically want extra crispy skin.
- Forgetting to dry the cod: wet cod when entering the oven "boils" in its own moisture instead of roasting. Always dry it with paper.
- Serving late: cod cools quickly and loses juiciness. Serve immediately after removing from the oven.
How to store and reheat leftovers
If you have leftover baked cod, don't throw it away. Well-preserved, it's still delicious:
- In the fridge: store it in an airtight container for up to 2-3 days. Cover it well so it doesn't absorb odors.
- Reheating: in the oven at 150 °C for 8-10 minutes, with a drizzle of water or broth in the tray so it doesn't dry out. Never reheat it in the microwave: the cod's texture becomes rubbery.
- Reusing: leftover baked cod is the perfect base for cod croquettes, warm salads, or an improvised brandada.
If you need to store it longer, check our cod storage guide.
Conclusions
- Which cod cut to choose for the oven: Not all cod cuts work the same way in the oven.
- Ingredients for 4 people: Note on salt: if you have desalted the cod correctly, you won't need to add salt.
- Step-by-step preparation: Peel and slice the potatoes into half-centimeter rounds.
- Oven times according to cod thickness: Cooking time depends directly on the thickness of the piece.
- 7 tricks to make your baked cod perfect: Replace the bell pepper with 4 ripe tomatoes cut into thick slices.
Frequently asked questions about baked cod
At what temperature should cod be baked?
At 200 °C for standard loins of 2-3 cm (12-15 minutes) or at 180 °C for thicker pieces like the penca (18-22 minutes). The lower temperature allows the heat to reach the center without drying out the exterior.
How to prevent baked cod from drying out?
Three keys: choose a thick cut (minimum 2 cm), do not exceed the cooking time, and add liquid (water or broth) to the vegetable base to create steam that hydrates the fish during baking. 7 tricks to make your baked cod perfect Dry it before baking: surface moisture prevents the skin from browning.
Can baked cod be made with frozen cod?
Yes, but first you must thaw it in the fridge for 12-24 hours. Never put it directly into the oven frozen: the cooking will be uneven, the center will be raw, and the outside overcooked. The secret to good baked cod is not in exotic ingredients or complicated techniques.
Is it necessary to desalt cod before baking?
If you use salted cod, yes, always. Consult our desalting chart by thickness for exact times. If you buy already desalted cod like ours, it's ready to cook directly. Prepare the cod in the meantime Take the cod out of the fridge 15 minutes before baking to bring it to room temperature.
Can fresh cod be used instead of desalted?
Yes. Fresh cod works well in the oven, but the texture is different: softer and less firm than desalted. The salting process and subsequent desalting change the protein structure and give it that laminated texture that makes traditional cod so special.
How many calories does baked cod have?
Baked cod with vegetables is around 180-220 kcal per serving (not including potatoes). Cod is one of the leanest fish: only 0.7 g of fat per 100 g, with a high content of protein (18-20 g) and omega-3. It's an ideal option for weight control diets.
Discover our selection of desalted cod loins ready to bake at Bacalalo.
→ Prepare it with Bacalalo products: Extra desalted cod loin | Extra desalted boneless cod penca
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