Baked cod, the perfect recipe with potatoes, onion and peppers

Ingredients

• 500 gpotatoes
• 1onion
• 2 clovesgarlic
• to tastesalt
• to tasteground black pepper
• 30 ml (2 tablespoons)extra-virgin olive oil
• 15 ml (1 tablespoon)fried tomato sauce
• 100 mlwhite wine
• 4roasted red peppers
• 4 large filletssalted cod, ready to cook
• 1 small glasswater
• to tastechopped parsley
• to tastechopped chives
• to tasteextra-virgin olive oil, for finishing

Instructions

1. 1

   Bake the potatoes

   Heat the oven to 180°C with the fan on, or 200°C with conventional top-and-bottom heat. Peel the potatoes and cut them into slices about 0.5 cm thick. Put them in an ovenproof dish with the onion, cut into thin strips, and the garlic cloves halved but left in their skins. Season with salt and freshly ground black pepper, add 30 ml of olive oil and toss to coat. Bake for 40 minutes; halfway through, pour in a small glass of water and cover the dish with foil so the potatoes become tender.

2. 2

   Add peppers

   Take the dish out of the oven and add the fried tomato sauce, white wine and roasted peppers cut into strips. Mix gently, then return the dish to the oven for 10 minutes so the wine can cook off.

3. 3

   Cook the cod

   Set the four large cod fillets on top of the potatoes. Return the dish to the oven and cook for 5 minutes, until the cod is just cooked, tender and juicy.

4. 4

   Serve the dish

   Serve the cod on a bed of potatoes and peppers. Finish with chopped parsley and chives and a drizzle of extra-virgin olive oil.

What is baked cod with potatoes?

This is a Spanish-style tray-baked fish dish, built around cod served over potatoes, onion and roasted peppers. It brings together familiar ingredients in a simple oven method.

Here, the potatoes bake first so they have time to soften before the cod goes in. The short final bake helps keep the fish tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 40g protein, 28g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while the cod supplies most of the protein. Olive oil contributes much of the fat, with smaller amounts coming from the other ingredients. Add a green salad or vegetables alongside for a more varied plate.

Build the potato base

Thin slices: Cut the potatoes to roughly 0.5 cm so they cook through in the stated time.

Covered baking: Adding water and covering the dish halfway through helps the potatoes soften without drying out.

Choose the cod carefully

Salt level: The recipe calls for cod already at the right salt point, so taste before adding extra salt if your fish is particularly seasoned.

Fillet size: Use four large pieces, one per serving, and arrange them in a single layer on top of the vegetables.

Use the staged oven timing

Potatoes first: They bake for 40 minutes, with water and foil added halfway through.

Peppers next: Give the tomato sauce, wine and peppers 10 minutes in the oven before adding the cod.

Fish last: The cod needs just 5 minutes according to this method; check that it is opaque and flakes easily, taking care not to leave it in longer than needed.

What to serve alongside

The potatoes and peppers make this a substantial main dish, so a simple green salad or steamed green vegetables work well alongside it.

Serve the cod on top of the vegetables so each portion gets some of the tray juices. Add the herbs and finishing oil just before serving.

The wine and tomato layer

White wine adds liquid and flavour to the tray, while the fried tomato sauce gives the vegetables a savoury, rounded note.

The extra 10-minute bake after adding them gives the wine time to cook off before the fish goes in.

Recipe notes & tips

• Cut the potatoes into evenly sized slices so they soften at a similar rate.
• Keep the garlic cloves in their skins as directed; discard the skins when eating.
• Cover the tray with foil after adding the water to help the potatoes turn tender.
• Cut the roasted peppers into strips before adding them so they are easy to portion.
• Check the cod after 5 minutes, as fillet thickness can affect how quickly it cooks.
• Add the chopped herbs and finishing oil just before serving.

Variations

• Add lemon: Serve with lemon wedges for a bright finish.
• Use fresh peppers: Roast and peel fresh red peppers before slicing them into the tray.
• Change the herbs: Use chopped parsley alone if you do not have chives.
• Add paprika: Dust the potatoes lightly with paprika before their first bake.
• Use another white fish: Choose thick, firm fillets and check them carefully for doneness.

Common mistakes to avoid

• Thick potato slices: They may remain firm; cut them to about 0.5 cm as directed.
• Skipping the foil: The potatoes can dry before they soften; cover the dish after adding the water halfway through.
• Adding cod too early: It can overcook during the longer potato bake; wait until the vegetables have had their extra 10 minutes.
• Overbaking the fish: Cod can become dry; check it after the specified 5-minute bake.
• Adding too much salt: Salted cod may already be seasoned; taste it or check its salt level before seasoning the tray.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered ovenproof dish until piping hot, or use short bursts in the microwave to avoid drying out the cod.

Frequently asked questions