Spanish-Style Baked Cod

Name: Spanish-Style Baked Cod
Prep time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Méditerranéenne
Ingredients: 1 kg (2.2 lbs) salt cod, soaked and desalted 24–48 h; 1 large onion, sliced into half-moons; 2 large potatoes, cut lengthwise into quarters; 1/2 green bell pepper, diced; 1/2 red bell pepper, diced; 1/2 yellow bell pepper, diced; 3 hard-boiled eggs, quartered; Black olives, to taste; Extra-virgin olive oil

By Marie Lefebvre · Updated September 17, 2026

A vibrant and hearty dish featuring tender salt cod layered with colorful bell peppers, caramelized onions, and golden potatoes, all baked together in fragrant olive oil. This classic Iberian-inspired recipe brings the warmth of Mediterranean cooking to your table with minimal fuss. Finished with hard-boiled eggs and black olives, it's as beautiful to look at as it is delicious to eat.

Prep⏱️ 45 min

Servings👥 3 servings

Difficulty📊 Easy

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🛒 Ingredients

3 servings

1 kg (2.2 lbs) salt cod, soaked and desalted 24–48 h
1 large onion, sliced into half-moons
2 large potatoes, cut lengthwise into quarters
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3 hard-boiled eggs, quartered
Black olives, to taste
Extra-virgin olive oil

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Directions

1
Soak the salt cod in cold water for 24 to 48 hours, changing the water every 8 hours. Drain well and flake into large pieces.
2
Poach the cod in gently simmering water for 10 minutes. Reserve the cooking liquid and use it to boil the potatoes until just tender.
3
In a skillet with olive oil, fry the onion over high heat until deeply golden and nearly caramelized. Set aside. In the same pan, sauté the bell peppers for 3 to 4 minutes until slightly softened.
4
In a baking dish, layer the caramelized onion, sautéed peppers, flaked cod, and potatoes. Drizzle with some of the reserved cooking liquid and a generous splash of olive oil.
5
Bake at 220 °C (430 °F) for 20 to 40 minutes, until the olive oil is bubbling and the top is lightly golden.
6
Remove from the oven and top immediately with quartered hard-boiled eggs and black olives. Serve hot.

💡 Chef's Tip

Never discard the cod's poaching water — it adds incredible depth of flavor to the potatoes. For an even richer result, assemble the dish the night before, refrigerate, and bake just before serving.