Roasted Cod Loin with Coconut Milk and Palm Oil

Name: Roasted Cod Loin with Coconut Milk and Palm Oil
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lbs) desalted salt cod loin; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow bell pepper, sliced; 2 garlic cloves, minced; 300 g (10 oz) pitted black olives; 500 ml (2 cups) palm oil; 500 ml (2 cups) full-fat coconut milk; Salt to taste; Ground white pepper; 1 large onion, thinly sliced; 2 ripe tomatoes, seeded and sliced

By Marie Lefebvre · Updated October 25, 2026

A bold fusion dish where salt cod is first bathed in silky coconut milk, then roasted beneath a vibrant layer of tricolor bell peppers, ripe tomatoes, and black olives. Palm oil adds a distinctive golden warmth and tropical aroma that bridges the flavors of Brazil and West Africa. Serve it straight from the baking dish for a truly impressive table presentation.

Prep⏱️ 40 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

1 kg (2.2 lbs) desalted salt cod loin
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 garlic cloves, minced
300 g (10 oz) pitted black olives
500 ml (2 cups) palm oil
500 ml (2 cups) full-fat coconut milk
Salt to taste
Ground white pepper
1 large onion, thinly sliced
2 ripe tomatoes, seeded and sliced

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Directions

1
Place the cod loins in a deep dish, pour the coconut milk over them, cover tightly with cling film and refrigerate for at least 2 hours.
2
Preheat the oven to 180 °C (350 °F). Slice the bell peppers, onion and tomatoes into even strips.
3
Remove the cod from the marinade and arrange in a large oven-safe baking dish; set the coconut milk aside.
4
Drizzle half the palm oil generously over the cod.
5
Layer the bell peppers, onion, garlic and tomatoes evenly over and around the cod pieces.
6
Scatter the olives over the top, season with salt and white pepper, and finish with the remaining palm oil.
7
Cover tightly with aluminium foil and bake for 30 minutes.
8
Meanwhile, pour the reserved coconut milk into a small saucepan and reduce by half over medium heat, stirring occasionally.
9
Plate one cod loin per person and spoon the reduced coconut milk sauce generously over the top.
10
Serve immediately with steamed white rice.

💡 Chef's Tip

If starting from whole salt cod, soak it for 24–48 hours, changing the water every 8 hours. Taste a small flake before cooking — it should taste pleasantly seasoned, not overpoweringly salty.