Portugese cod bake

  • Serves: 2
  • Prep: 15mins
  • Cook: 45mins

An Easter classic “Bacalhau a Gomes de Sa” traditionally served on Good Friday. We’ve swapped salt cod for fresh. Serve with a rocket and tomato salad.


  • 750g small waxy potatoes, (eg. Charlotte) slice ½cm thick
  • 1 large onion, thinly sliced
  • 4 tbsp extra virgin olive oil
  • 75g mixed pitted olives, sliced if large
  • Large handful parsley, leaves only
  • 450g skinless, boneless cod fillet, cut into 4cm chunks
  • 4-6 British Lion eggs, boiled for 6 minutes then cooled
  • Lemon wedges, to serve


  1. Heat oven to gas mark 5/190C/170C fan. 
  2. Add potatoes to a pan of boiling water, return to the boil and cook for 5 minutes.
  3. Add the onion and drizzle with 2tbsp of oil, then season with salt and pepper. Mix well and bake for 20 minutes. 
  4. Remove dish from oven, add the olives and parsley and return to the oven for 10 minutes.
  5. Add cod to the dish, drizzle with remaining oil and cook for a further 15 minutes until cod is just cooked through.
  6. Meanwhile, shell the British Lion eggs and slice each in half. 
  7. Add to the cooked cod dish and place in the oven for a few minutes to warm through.

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