Portuguese Cod Fish Casserole
Portuguese-inspired baked cod casserole with potatoes and onions.Made with cod, olive oil, garlic, black olives, and fresh parsley.Features tender fish and soft, flavorful potatoes.Perfect for family meals, seafood dinners, and special occasions.Can be prepared using fresh cod or properly desalted salted cod.Best served warm with salad, vegetables, or crusty bread.
Ingredients
- 600 g cod fillets, fresh or properly desalted salted cod
- 700 g potatoes, peeled and sliced
- 2 medium onions, thinly sliced
- 3 garlic cloves, finely chopped
- ½ cup extra-virgin olive oil
- ½ cup pitted black olives
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika, optional
- ½ teaspoon black pepper
- 1 bay leaf, optional
- ½ cup fish stock or water, if needed
- Lemon wedges, for serving
Instructions
- If using fresh cod, pat the fillets dry and check for any remaining bones. Cut the fish into large portions. If using salted cod, make sure it has been thoroughly desalted and drained. Season lightly with black pepper, lemon juice, and a little paprika if desired.
- Peel the potatoes and cut them into approximately ½-centimeter-thick slices. Place them in boiling water and cook for 6–8 minutes, until they begin to soften but are not falling apart. Drain and set aside.
- Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook for 6–8 minutes until softened and lightly golden. Stir in the chopped garlic and optional bay leaf, cooking for another minute. Avoid browning the garlic too much, as it can become bitter.
- Preheat the oven to 190°C (375°F). Lightly grease a baking dish with olive oil. Arrange half the potatoes across the bottom, followed by some of the onion mixture. Place the cod pieces on top, then add the remaining potatoes and onions. Scatter the black olives over the casserole and drizzle the remaining olive oil evenly across the ingredients.
- Pour a small amount of fish stock or water around the sides of the dish if the mixture looks dry. Taste the onion mixture before adding any extra salt, especially when using salted cod. Cover the casserole loosely with foil to help the potatoes and fish cook evenly.
- Bake for approximately 25 minutes. Remove the foil and continue baking for another 10–15 minutes, until the potatoes are tender, the fish flakes easily, and the top is lightly golden. Cooking time may vary depending on the thickness of the cod and potatoes.
- Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle freshly chopped parsley over the top and add a little lemon juice. Serve warm with lemon wedges, a fresh salad, or crusty bread to soak up the flavorful olive oil.
Notes
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Choose good-quality cod: Thick, firm fillets generally hold their shape better during baking.
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Desalt traditional bacalhau: Soaking salted cod correctly is essential for controlling saltiness.
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Slice potatoes evenly: Uniform slices cook at a similar rate.
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Pre-cook the potatoes: This helps prevent undercooked potatoes when the fish is ready.
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Use good olive oil: Extra-virgin olive oil provides much of the dish's characteristic flavor.
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Avoid overcooking the fish: Cod can become dry and tough if left in the oven too long.
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Adjust the salt carefully: Olives and salted cod may already provide plenty of seasoning.
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Rest before serving: A short resting period helps the flavors settle and makes serving easier.