Roast cod with olive oil and smashed potatoes
Roasted salt cod loins with garlic, olive oil and lightly smashed potatoes, Portuguese home-style.
⏱ Estimated time: 60 minutes🍽 Servings: 4🇵🇹 Portugal
Ingredients
- 4 desalted salt-cod loins (about 700 g)
- 800 g small potatoes
- 150 ml extra-virgin olive oil
- 6 garlic cloves
- 1 bay leaf
- Black pepper and parsley, to taste
Step-by-step method
- Preheat the oven to 200°C / 390°F. Wash the potatoes, toss with a little olive oil and roast for about 30 minutes.
- Remove the potatoes and press each one gently to crack its skin without flattening completely.
- Arrange the cod in a baking dish with sliced garlic and bay leaf. Pour over most of the olive oil.
- Add the potatoes and roast another 15–20 minutes, depending on the thickness of the cod. The fish should flake easily.
- Discard the bay leaf, sprinkle with chopped parsley and serve with the garlicky pan juices.
✦ Cooking tip
Use properly desalted cod; if salt-cured, soak in the fridge with several changes of water before cooking.
A home-style version; regional and family variations are common. Check cooking times and food doneness before serving.