Baked codfish with breadcrumbs and garlic

If at the grocery store you stumble across a beautiful frozen codfish loin, you can either do the “bacalao con papas” I made in April, or try today’s recipe, which is by far the easiest way I’ve found to cook codfish.

This is a simple way to cook very tasty white fish fillets, such as pink ling, four spotted megrim or codfish.

The starting point is a defrosted and desalted codfish loin (or any other fish) and a preheated oven at 390 ºF.


4 filets of white fish, without skin and thorns or one codfish loin
75 g melted butter
3 garlic cloves crushed
150 g breadcrumbs
1 tbsp. chopped parsley
Juice of half lemon


Brush with oil an oven dish, large enough to accommodate the fish in one layer.

Mix butter with garlic and lemon juice. Place the fish in the dish and cover with breadcrumbs and parsley, then pour the butter mixture on top. Bake for 15 – 20 minutes or until golden brown. But don’t overcook them, if you want them more golden, turn on the grill for a couple of minutes.

As you noticed I didn’t add any salt, that is because it was desalted codfish, but if you are using another fish, remember to add salt to taste.


Photograph: My daughter Pilar. She has started a blog with other pictures, Un autre point de vue. The link is at the sidebar in case you want to take a look.


10 thoughts on “Baked codfish with breadcrumbs and garlic

  1. I, too, love cod, either salted — bacala, as we call it — or fresh. You recipeis so easy to prepare and yet so delicious. I took a look at Pilar’s blog and her photography is beautiful! You must be very proud.

  2. Hi John! Thanks for the comment and for taking a look at Pilar’s blog 😉
    Bacala is normally the way we buy cod here. But the frozen desalted bacala is easier if you don’t have the time to do it yourself (change water, the ice, etc…). I hope you try this recipe at home and like it enough to do it again!

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