Name: Easy Baked Codfish (Bacalao al Horno)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cod fillets; 1 tsp olive oil; 1/4 tsp onion powder; 1/4 tsp garlic powder; 1/4 tsp paprika; 1/4 tsp salt; 1/8 tsp black pepper; 1/2 tbsp olive oil; 2 cloves garlic (crushed); 1 tbsp capers; 1/4 cup white wine; 1/4 cup chicken broth; 2 tbsp butter; 2 tbsp lemon juice; 1 tsp parsley (chopped)

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Baked codfish or bacalao al horno is super easy to prepare and cooks in 25 minutes or less. Bake with potatoes and veggies in the same pan for a quick and delicious one-pan meal everyone will love! I have also included a piccata sauce recipe to pour over the top of the fish. It elevates this dish to new levels!

I also love to pair this meal with mashed yuca or yuca con mojo and garlic green beans. Save this baked codfish recipe for busy weeknights when you need to get dinner on the table fast!

Ingredients for making baked codfish:

Cod fillets
Olive oil
Onion powder
Garlic powder
Paprika
Salt
Black pepper

How to make baked cod fish?

Preheat the oven to 400°F. Place parchment paper on a baking sheet or lightly spray with olive oil.

Prep the fish

Rinse the cod fillets with cold water and vinegar or lemon juice. Pat dry with a paper towel. Place the cod fillets on the baking dish. Sprinkle them with the seasonings.

TIP: Add thinly sliced potatoes and vegetables of choice to the pan as well. Season with salt and pepper.

Spray everything with olive oil and place in the oven. Bake uncovered until the fish is fully cooked and flakes easily with a fork. Depending on the thickness of your cod fillets this should take about 15-20 minutes.

Make the sauce

Place a small saucepan over medium heat. Add olive oil and garlic to the pan. Cook the garlic for 2 minutes until fragrant. Add capers, white wine, and chicken broth. Cook the sauce for about 2 minutes. Add butter and lemon juice. Stir well to combine. Sprinkle freshly chopped parsley over the top. Spoon the sauce over the fish when serving. Enjoy! ¡Buen provecho!

What to serve with baked cod fish?

Baked codfish is typically served with potatoes and vegetables. I also love to pair this meal with mashed yuca or yuca con mojo and garlic green beans. If you are a rice lover, pair this fish with white rice, beans and salad. Some other popular side dishes include tostones, platano maduro and also avocado.

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Easy Baked Codfish (Bacalao al Horno)

This baked codfish is super easy to prepare and cooks in 25 minutes or less. Bake with potatoes and veggies in the same pan for a quick and delicious one-pan meal everyone will love!

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Prep Time 10

Cook Time 20

Total Time 30

Servings 2 people

Equipment

1 baking sheet pan

Ingredients

2 cod fillets
1 tsp olive oil
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp salt
1/8 tsp black pepper

Piccata sauce

1/2 tbsp olive oil
2 cloves garlic crushed
1 tbsp capers
1/4 cup white wine
1/4 cup chicken broth
2 tbsp butter
2 tbsp lemon juice
1 tsp parsley chopped

Instructions

Preheat the oven to 400°F. Place parchment paper on a baking sheet or lightly spray with olive oil.

Prep the fish

Rinse the cod fillets with cold water and vinegar or lemon juice. Pat dry with a paper towel.
Place the cod fillets on the baking dish. Sprinkle them with the seasonings.
TIP: Add thinly sliced potatoes and vegetables of choice to the pan as well. Season with salt and pepper.
Spray everything with olive oil and place in the oven.
Bake uncovered until the fish is fully cooked and flakes easily with a fork. Depending on the thickness of your cod fillets this should take about 15-20 minutes.

Make the sauce

Place a small saucepan over medium heat.
Add olive oil and garlic to the pan. Cook the garlic for 2 minutes until fragrant.
Add capers, white wine, and chicken broth. Cook the sauce for about 2 minutes.
Add butter and lemon juice. Stir well to combine.
Sprinkle freshly chopped parsley over the top. Remove from heat and set aside.
Spoon the sauce over the fish when serving. Enjoy! ¡Buen provecho!

Notes

Tips:

This recipe works well with other fish, such as halibut or even salmon, as long as the fillets are about 1 inch thick. Fillets that are thinner will require a shorter time in the oven. Adjust as necessary.
Aim for an internal temperature of 145°F. You can also check for doneness by flaking the top of one of the fillets. When the fish is done, you can flake it with a fork. If the fish is undercooked, it will resist flaking.