Baked salt cod with aioli and potatoes (bacalao al horno)
Desalted salt cod loins baked on a bed of thinly sliced potatoes, onion and red pepper, then topped with aioli and grilled until golden. A Lenten and weekend favourite in Spain; it is also made a la llauna, with paprika and garlic, or served on pisto. If you start from salted cod, soak it for 36–48 hours first.
- 1 h 03Time
- 23 minHands-on
- 4Portions
- 57 gprotein per portion
- 770kcal per portion
Ingredients for 4 portions
- to tasteSalt
- 800 gDesalted cod, 4 loins, skin on
- 1 tbspOlive oil, for the fish
- 120 mlAioli sauce
On the side
- 800 gPotato, peeled, thinly sliced
- 1Yellow onion, thinly sliced
- 1Bell pepper, red, in strips
- 2 clovesGarlic, sliced
- 4 tbspOlive oil, for the potatoes
Method
- Heat the oven to 200 °C. Peel the potatoes and slice them thinly. Slice the onion and pepper into strips and the garlic thinly.
- Spread the potatoes, onion, pepper and garlic in an ovenproof dish, season with salt, drizzle with the oil and toss together.
- Bake in the middle of the oven for about 30 minutes, until the potatoes are tender.
- Pat the cod loins dry with kitchen paper and check for any stray bones.
- Lay the cod on the potatoes, skin side down, and brush with the oil.
- Bake for 8 minutes, until the cod is almost cooked.
- Spread an even layer of aioli over each piece of cod and switch the oven to grill.
- Grill near the top of the oven for 3–5 minutes, until the aioli is golden brown. Keep an eye on it so it doesn't burn.
- Serve one piece of cod per person with the potatoes underneath.
