Spanish Cod, Potato and Onion Bake Recipe
A layered bake of cod, thinly sliced potatoes and sweet onions is a homestyle dish that often appears on Spanish tables at the weekend, when there’s time for the fish to gently cook in the oven. It’s a bit like a cross between Greek-style fish and a potato gratin, but with a simple olive oil–based sauce instead of a heavy one. Perfect when you want to serve fish in a way the whole family will enjoy.
This dish combines the comfort of a potato bake with the lightness of baked fish, using a simple olive oil–based sauce instead of heavy cream. The layers of sweet onion, tender cod and soft potatoes soak up the aromatic stock and wine, making it both homely and subtly Mediterranean.
Chef's tips
Slice the potatoes as evenly and thinly as you can so they cook through at the same time as the fish. If your potatoes are very firm, you can briefly parboil the slices for a few minutes, drain well and then layer them in the dish. Don’t skip the resting time after baking – it helps the layers set and the flavours meld.
How to serve
Serve straight from the baking dish at the table, with a big bowl of green salad and crusty bread to mop up the juices. A wedge of lemon on the side for squeezing over the fish works very well, and a glass of the same dry white wine used in the sauce is a natural pairing.
Ingredients
- cod fillet skinless, fresh or thawed - 600 g
- potatoes waxy or all-purpose, medium - 700 g
- onion medium - 2 pieces
- garlic - 3 cloves
- vegetable stock - 200 ml
- dry white wine optional but recommended - 100 ml
- olive oil - 4 tablespoons
- sweet paprika - 1 teaspoon
- bay leaf - 1 piece
- flat-leaf parsley chopped, for serving - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Pat the cod dry with paper towels, check for any bones and cut into 4 portions. Lightly season with salt and pepper on both sides and set aside.
- Peel the potatoes and slice them thinly, about 3 mm thick. Peel the onions and slice into thin half-moons. Peel the garlic and finely chop.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and cook for 8–10 minutes, stirring often, until softened and translucent but not browned. Towards the end add the garlic and cook for 1 more minute, until fragrant.
- Add the sweet paprika and quickly stir it through the onions and garlic. Pour in the white wine, if using, and cook for 2–3 minutes until some of the liquid has evaporated.
- Pour the stock into the pan, add the bay leaf and bring to a boil, then remove from the heat. Taste and season the sauce with salt and pepper.
- Grease a baking dish with 1 tablespoon of olive oil. Arrange half of the potato slices on the bottom and lightly season with salt. Spread half of the onions with their sauce over the potatoes.
- Place the pieces of cod on top of the onion layer. Spread the remaining onions with sauce over the fish, then arrange the remaining potato slices on top, pressing them down lightly. Drizzle the top with 1 tablespoon of olive oil and season lightly with salt.
- Cover the dish with aluminium foil (shiny side facing in) and place in the preheated oven. Bake for 25 minutes, until the potatoes start to soften.
- Remove the foil and bake for another 10–15 minutes, until the top layer of potatoes is lightly browned and a fork slides easily into them.
- Take the bake out of the oven and let it rest for 5–10 minutes. Before serving, sprinkle with chopped parsley.
Storage
Zapiekankę przechowuj w lodówce, szczelnie przykrytą, do 2 dni. Podgrzewaj w piekarniku pod przykryciem, aby ryba nie wyschła; w mikrofalówce podgrzewaj krótko, żeby nie rozgotować ziemniaków.
