This Portuguese baked cod, also known as Codfish Lagareiro or Bacalhau à Lagareiro, is one of Portugal's most iconic comfort food recipes. This classic dish combines salt cod, roasted potatoes, garlic, and extra virgin olive oil to create a simple yet incredibly flavorful meal. Made with everyday ingredients, it's an easy Portuguese dinner, perfect for any occasion.
Despite its impressive presentation, Portuguese Baked Cod (Bacalhau à Lagareiro) is surprisingly easy to make. The cod is baked until tender, while the potatoes are roasted until crispy on the outside and fluffy on the inside. Finished with a generous drizzle of fragrant garlic-infused olive oil, creates a rich and aromatic dish, bursting with classic Mediterranean flavors.
Traditionally served during family gatherings, holidays and Sunday lunches, this recipe highlights simple ingredients prepared to perfection. Whether you're discovering Portuguese cuisine for the first time or recreating a favorite restaurant meal at home, this authentic Cod à Lagareiro recipe delivers incredible flavor with minimal effort.
If you're looking for a traditional Portuguese dish, this comforting and delicious Cod à Lagareiro recipe is a must-try. Made with popular and simple ingredients, it's one of the most iconic Portuguese dishes. If you love Portuguese cuisine, be sure to try other classic favorites like Pastéis de Bacalhau (Portuguese Cod Fritters), Spiritual Cod (Bacalhau Espiritual), and Creamy Baked Cod (Bacalhau com Natas).
Ingredients for Portuguese Baked Cod (Codfish Lagareiro)
Here you'll find all the ingredients needed to make this recipe:
- Salt cod (soaked for 24 hours) - The main ingredient of this traditional Portuguese recipe. After being soaked to remove excess salt, the cod becomes tender and flavorful.
- Olive oil - A key ingredient in Lagareiro-style dishes, olive oil creates the characteristic garlic-infused sauce that keeps the cod moist and adds a rich flavor.
- Garlic - Infuses the olive oil with its strong and flavorful aroma, giving the cod and potatoes the classic taste that defines this Portuguese recipe.
- Pepper - Adds a mild spicy touch and subtle seasoning that balances the richness of the olive oil and enhances the flavor of the cod.
- Bay leaf - Provides a delicate herbal aroma that gently flavors the garlic and olive oil sauce while the ingredients heat together.
- Paprika - Adds a touch of flavor and color to the olive oil sauce.
- Salt - Used only to season the potatoes, since the soaked cod still retains a good amount of natural saltiness.
- Small potatoes - Roasted with their skins on until tender and slightly crisp. They absorb the flavorful garlic and olive oil sauce.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Portuguese Baked Cod (Bacalhau à Lagareiro)
Step 1: Preheat the oven to 180ºC (350ºF).
Step 2: Wash the unpeeled potatoes well and make a small cut in each one. Arrange the potatoes in a baking dish and season generously with salt.
Step 3: Place the codfish in a separate baking dish and drizzle with a little olive oil. Place the baking dish with the potatoes on the top oven rack and the baking dish with the cod on the bottom rack.
Step 4: Bake for about 50 minutes, or until the potatoes are crispy and golden on the outside, tender inside, and the cod is flaky with a lightly golden top.
Step 5: Meanwhile, heat the olive oil (200 ml (about 1 cup)) in a small saucepan over medium-low heat. Add the unpeeled crushed garlic cloves, pepper, bay leaf, and paprika, stirring to combine. Bring the mixture to a gentle boil, then remove it from the heat immediately.
Step 6: Remove the cod and potatoes from the oven and generously drizzle with the garlic and olive oil mixture. Serve immediately, while still hot, for best flavor and texture.
Tips for Portuguese Baked Cod with Potatoes
• Rinse the cod under cold water.
• Soak salted cod for 24–48 hours, changing the water every 8–12 hours.
• The soaking time may vary depending on the thickness of the cod and the quantity of salt the cod have.
• Use good-quality extra virgin olive oil since it's one of the main flavors of the dish.
• Roast the potatoes until tender and lightly golden brown.
• Avoid overcooking the cod; it should remain moist and flake easily with a fork.
FAQs
Can I use fresh cod instead of salted cod?
Yes. Although salted cod is the traditional choice, fresh cod fillets also work well. Simply season them with salt before cooking.
Do I have to soak salted cod?
Yes. Salt cod should be soaked in cold water for 24 to 48 hours, changing the water several times to remove excess salt.
What potatoes are best for Cod à Lagareiro?
Small potatoes with a firm texture are ideal because they retain their shape after roasting while developing a crispy exterior.
What should I serve with Cod à Lagareiro?
A green salad, sautéed vegetables, roasted peppers or steamed greens pair perfectly with this traditional Portuguese dish.
You May Also Like
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- Tender oven baked ribs
- Baked fish with lemon and thyme
- Baked garlic chicken
- Portuguese style baked fish
- Baked hake fillets
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Portuguese Baked Cod (Codfish Lagareiro)
This Portuguese baked cod, also known as Codfish Lagareiro or Bacalhau à Lagareiro, is one of Portugal's most iconic comfort food recipes. This classic dish combines salt cod, roasted potatoes, garlic, and extra virgin olive oil to create a simple yet incredibly flavorful meal. Made with everyday ingredients, it's an easy Portuguese dinner, perfect for any occasion.
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- 1 kg (2 1/4 pounds) salt cod, soaked for 24 hours
- 8 cloves of garlic
- Salt (to taste)
- 200 ml (about 1 cup) extra virgin olive oil
- 1/2 teaspoon pepper
- Bay leaf (to taste)
- 1 teaspoon paprika
- 1.2 kg (2 2/3 pounds) small potatoes
- Preheat the oven to 180ºC (350ºF).
- Wash the unpeeled potatoes well and make a small cut in each one. Arrange the potatoes in a baking dish and season generously with salt.
- Place the codfish in a separate baking dish and drizzle with a little olive oil. Place the baking dish with the potatoes on the top oven rack and the baking dish with the cod on the bottom rack.
- Bake for about 50 minutes, or until the potatoes are crispy and golden on the outside, tender inside, and the cod is flaky with a lightly golden top.
- Meanwhile, heat the olive oil (200 ml (about 1 cup)) in a small saucepan over medium-low heat. Add the unpeeled crushed garlic cloves, pepper, bay leaf, and paprika, stirring to combine. Bring the mixture to a gentle boil, then remove it from the heat immediately.
- Remove the cod and potatoes from the oven and generously drizzle with the garlic and olive oil mixture. Serve immediately, while still hot, for best flavor and texture.
