Baked Codfish – Bacalhau Assado no Forno



  • 4 salted codfish fillets ( 1/2 inch thick )

  • 2-3 medium tomatoes

  • 2 medium onions

  • 4-5 garlic cloves

  • 1/3 cup of olive oil

  • 1/4 cup of olive oil

  • 1/2 cup of white wine

  • 2 tablespoons of chopped fresh parsley

  • 1 kg of small potatoes

  • 1 bay leaf


  • After soaking the cod, remove from the water and dry well with a kitchen towel.

  • Peel your onions and slice them into half-moons, also peel the garlic and chop it up.

  • Under hot water remove the tomatoes skins and slice them up.

  • In a rectangular casserole dish, place in some of the olive oil and of the white wine. Spread the onions, garlic, sliced tomatoes, bay leaf and the potatoes. If you can’t find small potatoes, use normal ones and have them cut into quarters; you may also add more potatoes if you like.

  • Now place the cod on top of everything, and drizzle the remaining wine and some olive oil over each fillet.

  • Keep basting the cod with the remaining olive oil, so as not to dry out on you.

  • Bakes at 380 oC for about 1 hour or when potatoes are cooked.

  • Remove from oven and sprinkle with parsley. Serve with green salad.