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Cod fillets Recetas De Bacalao Al Horno with lemon slices and fresh chopped herbs.

Recetas De Bacalao Al Horno

A Mediterranean-inspired Recetas De Bacalao Al Horno with potatoes, garlic, olive oil, and a blend of fresh herbs and seasonings. The recipe results in a tender, juicy cod with crispy edges, and flavorful roasted vegetables. A classic comfort food that’s perfect for family gatherings and impresses even the pickiest eaters.
5 from 1 vote
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Course: Main Course
Cuisine: Mediterranean, Portuguese, Spanish
Keyword: Bacalao al horno a la portuguesa, Bacalao al horno con alioli, Bacalao al horno con patatas, Bacalao al horno con patatas y cebolla, Bacalao al horno in english, Bacalao al horno tiempo y temperatura, Bacalao horno mayonesa, Recetas de bacalao fresco
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 350kcal
Cost: Low to moderate

Equipment

  • 1 Chef’s knife (For slicing, chopping, and mincing ingredients.)
  • 1 Large baking dish (9x13) (Used for assembling the fish and vegetables.)
  • 1 Measuring spoons (For measuring spices and seasonings accurately.)
  • 1 Cutting board (For prepping all ingredients.)
  • 1 Large bowl (For desalting the bacalao.)

Ingredients

  • 4-6 fillets Salt cod - Desalted for 24-36 hours.
  • 3 tablespoon Extra virgin olive oil - For baking and drizzling.
  • 4 cloves Garlic cloves - Minced fresh for flavor.
  • ¼ cup Fresh parsley - Chopped for garnish.
  • 2 tablespoon Lemon juice - For added brightness.
  • ¼ cup White wine - Optional for added depth of flavor.
  • 4 medium Potatoes - Sliced preferably Yukon Gold or Russet.
  • 1 large Onions - Chopped for sweetness when roasted.
  • 2 medium Bell peppers - Chopped for color and flavor.
  • 2 medium Tomatoes - Chopped for juiciness.
  • 2 leaves Bay leaves - For aromatic flavor.
  • to taste Sea salt Add only if needed - after desalting.
  • to taste Black pepper - Freshly ground for best flavor.
  • 1 teaspoon Smoked paprika - Adds smokiness and depth.

Instructions

  • Rinse the salt cod and soak it in cold water for 24-36 hours.
    Vegetables and spices: potatoes, onions, red and yellow bell peppers, red onion, salt, black pepper, dried herbs, and paprika.
  • Preheat the oven to 400°F (200°C) for baking.
    Salted cod being soaked in water to remove excess salt.
  • Pat the cod fillets dry using paper towels to remove excess moisture.
    Prepared ingredients: raw cod fillets, sliced potatoes, red bell pepper, and chopped onions with seasonings.
  • Slice the potatoes into thin rounds, ensuring even thickness for baking.
    Cod fillets on a baking tray with potatoes, bell peppers, and onions, topped with minced garlic.
  • Chop onions, bell peppers, and tomatoes into bite-sized pieces.
    Cod with sliced onions and tomatoes, drizzled with olive oil before baking.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 350kcal (18%) | Carbohydrates: 30g (10%) | Protein: 25g (50%) | Fat: 30g (46%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 60mg (20%) | Sodium: 600mg (26%) | Potassium: 900mg (26%) | Fiber: 5g (21%) | Sugar: 4g (4%) | Vitamin A: 250IU (5%) | Vitamin C: 20mg (24%) | Calcium: 70mg (7%) | Iron: 2mg (11%)
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