Summary
If you could only make one cod recipe for Easter, let it be this one. Baked cod with potato gratin. In this guide: The dish that solves Easter lunch, Ingredients for 4 people, Step-by-step preparation.
The dish that solves Easter lunch
If you could only make one cod recipe for Easter, let it be this one. Baked cod with potato gratin. It's the dish that always works: it looks elegant on a family table, it's easy to prepare, the oven does all the work, and it allows for infinite variations.
The key is to use good cod loins — thick, from Iceland, well desalted — and not to overcook them. Baked cod needs 15-18 minutes. Not one more. One minute more and it dries out. One minute less and it's raw in the center. With this step-by-step recipe, it will turn out perfect the first time.
Ingredients for 4 people
- 4 desalted cod loins (180-200 g each, 3-4 cm thick)
- 600 g potatoes
- 1 large onion
- 1 Italian green pepper
- 4 cloves garlic
- 100 ml dry white wine
- Extra virgin olive oil — 6 tablespoons
- 1 bay leaf
- Salt and black pepper
- Fresh chopped parsley for garnish
Optional: 1 red pepper, 12 black olives, halved cherry tomatoes.
Step-by-step preparation
1. Prepare the potato gratin (10 minutes)
Peel the potatoes and cut them into thin slices, 3-4 mm thick. Use a mandoline if you have one; otherwise, a sharp knife with patience. The slices should be uniform so they cook at the same rate.
Peel the onion and cut it into thin rings. Cut the green pepper into strips. Slice the garlic.
2. Assemble the base in the dish (5 minutes)
Preheat the oven to 200 °C (top and bottom heat).
Grease a large baking dish with 2 tablespoons of oil. Arrange the potato slices overlapping, like roof tiles. Distribute the onion and pepper on top. Add the bay leaf, sliced garlic, salt, pepper, and 3 tablespoons of olive oil.
Pour the white wine along one side of the dish.
3. Bake the base (20-25 minutes)
Place the dish in the oven and bake for 20-25 minutes. The potatoes should be almost done, starting to brown at the edges. Remove the dish.
4. Add the cod (15-18 minutes)
Pat the cod loins dry with paper towels. Place them on top of the bed of potatoes, skin side up. Drizzle with the remaining tablespoon of oil.
Return the dish to the oven. Bake for 15-18 minutes. The cod is ready when the flesh flakes easily when gently pressed with a fork and the skin begins to blister slightly.
5. Serve
Remove the dish from the oven. Sprinkle with fresh chopped parsley. Serve directly from the dish to plates, making sure to distribute potatoes, vegetables, and juices in each serving.
Tips for perfect baked cod
- Loin thickness matters. Use loins 3-4 cm thick. Thin pieces dry out quickly in the oven. Thick loins stay juicy inside and golden outside.
- Skin side up. The skin protects the flesh from direct heat and becomes crispy when baked. If you place it skin-side down, it will soften.
- Do not cover the dish. Baked cod needs dry heat for the surface to brown. If you cover it with aluminum foil, it will steam and lose texture.
- White wine is not optional. It creates steam at the bottom of the dish that keeps the potatoes juicy. It also deglazes the pan juices and creates a natural sauce.
- Take the cod out of the fridge 20 minutes beforehand. If it goes straight from cold to the oven, it cooks unevenly: dry on the outside, cold on the inside.
- Don't overcook. Baked cod is perfectly cooked in 15-18 minutes (depending on thickness and oven). Check it at 15 minutes with a fork. If the flakes separate easily, it's ready.
Variations to impress
Mediterranean version
Replace the potato gratin with a bed of halved cherry tomatoes, black Aragon olives, capers, and red onion. Bake the base for 15 minutes, then add the cod for another 15 minutes. Result: a lighter and more colorful dish.
Version with gratinated aioli
Bake the cod on top of the potatoes as indicated in the recipe. With 3 minutes left, remove the dish, cover each loin with a tablespoon of homemade aioli, and broil under the grill at maximum power for 2-3 minutes. Watch carefully: aioli goes from golden to burnt in seconds.
Version with seasonal vegetables
Add green asparagus (cut into 4 cm sticks) and quartered cleaned artichokes to the base. These are spring vegetables that coincide with Easter and pair perfectly with cod.
Quick version (30 minutes total)
If you don't have time for potato gratin: boil thick diced potatoes for 10 minutes in salted water. Drain them, place them in the dish with the cod on top, and bake everything together for 18 minutes at 200 °C. It's not as pretty, but the result is good.
What to serve with baked cod
Baked cod with potatoes is already a complete dish. If you want to complete the menu:
- Before: a light garlic soup, or cod fritters as an appetizer.
- Salad: lamb's lettuce with orange and red onion. The acidity of the orange cleanses the palate.
- Bread: rustic bread for soaking up the juices from the dish. It's mandatory.
- Wine: a full-bodied white wine such as Godello from Valdeorras, an Albariño, or a barrel-fermented Verdejo. Served at 10-12 °C.
- Dessert: torrijas (French toast). It's Easter.
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Frequently asked questions about baked cod
Can I use frozen cod?
Yes, but thaw it completely in the refrigerator (12-24 hours) and pat it very dry with paper towels before baking. The water from thawing prevents it from browning properly.
How long should I bake if the loins are thinner?
For loins 1-2 cm thick, reduce the time to 10-12 minutes. Watch closely after 10 minutes. The difference between juicy and dry cod is 2-3 minutes.
Can I prepare the potato base in advance?
Yes. Bake the potatoes with the vegetables for 25 minutes, remove the dish, and let it cool. Store it covered in the refrigerator. When you're ready to eat, take the dish out 20 minutes beforehand, place the cod on top, and bake for 18 minutes at 200 °C.
Does it work with other fish?
Yes. This potato gratin base works with hake, sea bass, gilthead bream, and monkfish. Adjust baking times: hake and sea bass need 12-15 minutes; monkfish, 18-20 minutes.
Why do my potatoes dry out in the oven?
Because there's not enough liquid. The white wine and oil create a moist base that keeps the potatoes juicy. If the liquid evaporates before the potatoes are done, add a splash of hot water to the side of the dish.
