Summary: Cod loins are the most versatile and easy-to-cook cut: thick, juicy, and boneless. Here are 10 recipes with loins that make any weeknight dinner a breeze, all in under 30 minutes.
Table of Contents
The Loin: The King Cut of Cod
The loin is the thickest and finest part of the cod, cut from the central area of the fish. It is the preferred cut for most recipes because:
- Uniform thickness: cooks evenly, without the edges drying out.
- Boneless: clean and ready to cook.
- Juicy texture: the most gelatinous part of the cod.
- Perfect presentation: maintains its shape during cooking.
Our extra premium cod loins from Iceland are 3-4 cm thick, ideal for all the following recipes.
10 Cod Loin Recipes
1. Baked Cod Loins with Potatoes
The classic Sunday dish that practically makes itself. Thin potato bed + onion + loins on top. 200°C (390°F), 25 minutes. Generous olive oil. See full recipe.
Time: 30 min.
2. Cod Loins in Green Sauce
Sliced garlic in oil, flour, fish stock, plenty of parsley, and peas. The loins are cooked in this sauce for 12 minutes, shaking the pot to thicken.
Time: 20 min.
3. Pan-Seared Cod Loins
Very hot pan. 3 minutes on the flesh side, 2 on the skin side. Salt, extra virgin olive oil, and lemon. Nothing more. The best way to appreciate cod quality.
Time: 8 min.
4. Gratinated Cod Loins with Alioli
Loins in an oven dish, covered with generous alioli and breadcrumbs. 200°C (390°F), 15 minutes + 3 minutes under the grill. Golden crust, juicy interior. See full recipe.
Time: 20 min.
5. Cod Loins with Caramelized Onions (Encebollado)
Pounds of onions patiently sautéed over low heat (20 min). Place the loins on top, cover, and cook for 10-12 minutes. Simple and spectacular. See full recipe.
Time: 35 min.
6. Cod Loins with Tomato Sauce
Garlic sofrito + grated natural tomato, 15 minutes over low heat. Place the loins on top, cover, 10 minutes. Serve with white rice. Perfect dinner.
Time: 25 min.
7. Cod Loins Pil Pil Style
The quintessential Basque recipe. Olive oil, sliced garlic, chili pepper. Cook the loins over very low heat, shaking the pot to emulsify the gelatin with the oil. Requires practice but the result is sublime. See full recipe.
Time: 25 min.
8. Cod Loins with Peppers
Red and green peppers in strips, sautéed. Place the loins on top, cover, and steam cook with the peppers. Simple, colorful, tasty.
Time: 20 min.
9. Cod Loins in Air Fryer
Loins seasoned with paprika, garlic powder, and oil. 180°C (350°F), 12 minutes in the air fryer. Juicy inside, slightly crispy outside. No mess. See full recipe.
Time: 15 min.
10. Confit Cod Loins
To impress. Loins submerged in olive oil at 65°C (150°F) for 20 minutes. They cook slowly, becoming ultra-juicy and silky. Restaurant technique, easy at home with a thermometer.
Time: 25 min.
Cooking Time Guide by Technique
| Technique | 2 cm Loin | 3 cm Loin | 4 cm Loin |
|---|---|---|---|
| Pan-Seared | 4-5 min total | 5-6 min total | 7-8 min total |
| Oven 200°C (390°F) | 12-15 min | 15-18 min | 18-22 min |
| In sauce/stew | 8-10 min | 10-12 min | 12-15 min |
| Air Fryer 180°C (350°F) | 10 min | 12 min | 14-15 min |
| Confit 65°C (150°F) | 15 min | 18-20 min | 22-25 min |
| Steamed | 8 min | 10 min | 12-14 min |
Just right: the loin is ready when it separates into flakes when gently pressed with a fork. If it falls apart on its own, it's overcooked.
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Frequently Asked Questions
What is the difference between loin and other cod cuts?
The loin is the thickest part (center of the fish). Steaks or center-cuts are thinner. Flakes are small shredded pieces. Kokotxas are the jowls. Each cut has its ideal recipes, but the loin is the most versatile.
How many loins do I need per person?
One 150-200g loin per person as a main course. If it's part of a menu with appetizers, 120-150g is enough.
Do I need to desalt the loins before cooking?
If you buy pre-desalted cod (like ours), no. They are ready to cook directly. If you buy salted cod, you need to desalt it for 24-48 hours in cold water in the refrigerator, changing the water 3-4 times.
Can I cook the loins directly from the freezer?
It is not recommended. Excess water ruins the cooking, especially when pan-frying or baking. Always thaw in the refrigerator (8-12 hours) and dry thoroughly before cooking.
Related Guides
For these recipes, you need good loins. Discover our extra premium cod loins from Iceland, the perfect cut for any preparation, at Bacalalo.
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