Cod in the oven with egg and béchamel

Ingredients

• 3 steaks (about 800 g)desalted cod
• 2eggs
• 1 kgpotatoes
• 200 mlwhipping cream
• 1 mediumonion
• to tastepepper
• 50 mlolive oil
• to tasteparsley
• to tastesalt
• 350 mlbéchamel sauce

Instructions

1. 1

   Poach the cod

   Put the cod steaks in a saucepan of water and bring to the boil over high heat. Lower the heat and cook for about 6–7 minutes. Lift out and drain the fish, then remove its skin and bones and flake it with a fork. Season with pepper and set aside.

2. 2

   Cook the eggs

   Cook the eggs in a saucepan until hard-boiled. Peel them, slice them and set aside.

3. 3

   Fry the potatoes

   Peel and wash the potatoes, then cut them into small cubes. Season with salt and fry in hot oil without letting them brown too much. Transfer to a plate lined with kitchen paper to drain.

4. 4

   Combine the filling

   Warm the olive oil in a saucepan and gently sauté the sliced onion until it starts to turn lightly golden. Add the potatoes and cod, stir carefully and cook for about 2–3 minutes, stirring now and then. Take the pan off the heat and scatter over chopped parsley.

5. 5

   Heat the oven

   Preheat the oven to 180°C (350°F).

6. 6

   Mix the sauces

   Whisk the cream and béchamel together in a bowl.

7. 7

   Assemble and bake

   Spoon the cod and potato mixture into a rectangular baking dish. Arrange the egg slices on top and cover with the cream and béchamel mixture. Bake for 20–25 minutes, until golden.

8. 8

   Serve the dish

   Turn off the oven and serve the baked cod.

What is baked cod with egg and béchamel?

This is a Portuguese-style oven dish built around desalted cod, potatoes and a creamy sauce. Cod is a familiar feature of Portuguese cooking, and here it is layered with sliced egg and baked under béchamel.

The method gives the fish a brief poach before combining it with the potatoes, so it stays tender while the top turns golden. The result is a substantial, gently savoury bake suited to sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 770 calories, 46g protein, 66g carbs, 37g fat.

The potatoes provide most of the carbohydrates, while the cod and eggs contribute protein. Cream, béchamel and olive oil account for much of the fat. Serve a moderate portion with green vegetables or salad to add a fresh, lighter side.

Choosing the cod

Desalted cod: use cod that has already been desalted, as specified, and check it for any remaining bones while flaking. If your fish is still salted, it needs to be desalted before you start; the brief poaching step is not a substitute.

Flaking: separate the cooked fish into generous pieces with a fork rather than mashing it. Larger flakes are easier to notice in the finished bake.

Getting the potatoes right

Small cubes: cut the potatoes evenly so they cook at a similar rate when fried. The recipe calls for frying them without taking them too far, since they will cook again in the oven.

Draining: lift the potatoes onto kitchen paper after frying. This helps remove excess oil before they are mixed with the cod.

Building the filling

Soft onion: sauté the sliced onion gently until it is just starting to turn golden. Keeping the heat low helps it soften without catching.

Gentle mixing: stir the potatoes and cod carefully for the brief 2–3-minute stovetop step. This combines the flavours while helping the cod keep some of its flaky texture.

Layering and baking

Egg layer: arrange the sliced hard-boiled eggs over the cod and potato mixture so they are spread across the dish. Pour the combined cream and béchamel over the top to cover the filling.

Golden finish: bake at 180°C for 20–25 minutes. Look for a lightly browned surface; the fish and potatoes have already been cooked before they go into the oven.

Serving suggestions

This rich bake can be served as the main part of a meal, with a simple green salad or steamed green vegetables alongside. A sharp, lightly dressed salad offers a fresh contrast to the creamy topping.

Allow the dish to settle briefly after baking so portions are easier to lift. Serve while warm, with the egg and layers visible in each portion.

Recipe notes & tips

• Check the cod carefully for bones as you flake it.
• Cut the potatoes into similarly sized cubes so they fry evenly.
• Keep the potato frying brief, as they finish cooking in the oven.
• Drain the fried potatoes on kitchen paper before mixing them with the fish.
• Use a gentle hand when stirring so the cod retains some larger flakes.
• Check the bake at 20 minutes and leave it in longer only if the top needs more colour.

Variations

• Fresh herbs: add a little extra chopped parsley over the finished dish.
• More vegetables: serve with steamed greens or add a side of sautéed vegetables.
• Peppery finish: grind black pepper over the filling before adding the sauce.
• Crisp topping: leave the assembled dish uncovered in the oven so the surface can turn golden.
• Individual portions: divide the mixture between smaller ovenproof dishes and check them as they bake.

Common mistakes to avoid

• Overcooking the cod: poach it for about 6–7 minutes, then let it finish in the oven.
• Leaving bones behind: check the fish as you remove its skin and flake it.
• Browning the potatoes too much: fry them lightly because they go into the oven afterwards.
• Breaking up the fish: stir the mixture gently to keep some flakes intact.
• Skipping the potato draining: use kitchen paper to remove excess frying oil.
• Serving too soon: let the dish settle briefly so the portions hold together more easily.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an ovenproof dish at 180°C until piping hot throughout; cover loosely if the top is browning too quickly.

Frequently asked questions