Mediterranean Baked Cod and Potato Casserole

Name: Mediterranean Baked Cod and Potato Casserole
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Française
Ingredients: 2.2 lb (1 kg) salt cod (bacalhau); 2.2 lb (1 kg) waxy potatoes; 2 onions, thinly sliced into rings; 2 ripe tomatoes, sliced into rounds; 1 cup (150 g) black olives; 1 red bell pepper, sliced; 1 ladle of cod cooking broth; ⅓ cup (80 ml) extra virgin olive oil; 3 garlic cloves; 1 tsp dried herbes de Provence; Freshly ground black pepper

By Marie Lefebvre · Updated September 17, 2026

A hearty and comforting layered casserole where flaked desalted cod meets tender potato rounds, black olives and bell pepper. Drizzled with extra virgin olive oil and baked until golden, this wholesome dish brings the warmth of Mediterranean cooking straight to your table.

Prep⏱️ 40 min

Servings👥 8 servings

Difficulty📊 Medium

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🛒 Ingredients

8 servings

2.2 lb (1 kg) salt cod (bacalhau)
2.2 lb (1 kg) waxy potatoes
2 onions, thinly sliced into rings
2 ripe tomatoes, sliced into rounds
1 cup (150 g) black olives
1 red bell pepper, sliced
1 ladle of cod cooking broth
⅓ cup (80 ml) extra virgin olive oil
3 garlic cloves
1 tsp dried herbes de Provence
Freshly ground black pepper

🛍️ Recommended tools

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Directions

1
Three days ahead, soak the salt cod in a large bowl of cold water in the refrigerator, changing the water twice daily to remove the salt.
2
On cooking day, drain the cod and place it in a pot. Cover with fresh cold water, bring to a boil, then simmer for 20 minutes. Reserve one ladle of the cooking broth.
3
Remove the skin and bones from the cod and flake it into large chunks.
4
Preheat the oven to 350 °F (180 °C). Peel the potatoes and cut them into thick rounds, about ½ inch thick.
5
Rub a large baking dish with the halved garlic cloves. Arrange a first layer of potato rounds on the bottom.
6
Scatter half the cod flakes, onion rings, tomato slices and olives over the potatoes. Season with black pepper.
7
Add a second layer of potatoes, then the remaining cod, onions, tomatoes, olives and bell pepper slices.
8
Pour over the reserved broth and olive oil. Sprinkle with herbes de Provence.
9
Bake for 45 to 50 minutes until the potatoes are soft and the top is lightly golden.

💡 Chef's Tip

For an extra-crispy top, switch to the broiler for the last 5 minutes. Swap black olives for pimiento-stuffed green olives for a brighter, tangier flavour.