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 the Easter meal, Ingredients for 4 people, Step-by-step preparation.
The dish that solves the Easter meal
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 minute 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 loins of desalted cod (180-200 g each, 3-4 cm thick)
- 600 g potatoes
- 1 large onion
- 1 Italian green pepper
- 4 cloves of 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 baking 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 the 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 the bed of potatoes with the 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 starts to blister slightly.
5. Serve
Remove the dish from the oven. Sprinkle fresh chopped parsley over it. Serve directly from the dish to plates, making sure to distribute potatoes, vegetables, and juice with 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 remain 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 steams and loses texture.
- White wine is not optional. It creates steam at the base of the dish, keeping the potatoes juicy. It also deglazes the pan juices and creates a natural sauce.
- Take the cod out of the fridge 20 minutes before. 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 done in 15-18 minutes (depending on thickness and oven). Check at 15 minutes with a fork. If the flakes separate easily, it's ready.
Variations to surprise
Mediterranean version
Substitute 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 the potatoes as indicated in the recipe. With 3 minutes left, remove the dish, cover each loin with a spoonful 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 pieces) and cleaned artichokes cut into quarters 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 potatoes cut into thick cubes 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 like Godello from Valdeorras, an Albariño, or a barrel-fermented Verdejo. Served at 10-12 °C.
- Dessert: torrijas (French toast). It's Easter.
Frequently asked questions about baked cod
Can I use frozen cod?
Yes, but thaw it completely in the refrigerator (12-24 hours) and dry it very well with paper towels before baking. The defrosting water prevents it from browning correctly.
How long to bake if the loins are thinner?
For loins 1-2 cm thick, reduce the time to 10-12 minutes. Check 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 before, 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, sea bream, and monkfish. Adjust baking times: hake and sea bass need 12-15 minutes; monkfish, 18-20 minutes.
Why do my potatoes turn out dry 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 cooked, add a splash of hot water to the side of the dish.
