Roasted Salt Cod
This dish is about discipline during the prep and heat management in the oven. When handled correctly, the cod becomes clean-tasting and opaque, requiring only good olive oil and heat to finish.
The soak is the recipe
Do not rush the desalting process. If you taste the water and it is still brine-heavy, keep soaking.
- Large glass bowl
- Baking dish
- Fine mesh sieve
- Fish spatula
What goes in.
- 1 lbSalted cod fillet
- 1/2 cupExtra virgin olive oil
- 3 clovesGarlic, smashed
- 1 tspDried oregano
- 1/2Lemon, thinly sliced
Removing the salt
Keep the fish submerged in cold water in the refrigerator, changing the water every six to eight hours for at least 24 hours.
The method.
Desalt
Rinse the salt off the fish under cold running water. Place in a large bowl, cover with cold water, and refrigerate. Change the water at least three times over 24 hours.
Prep
Preheat your oven to 400°F. Pat the fish dry with paper towels to ensure it roasts rather than steams.
Assemble
Lay the fish in a baking dish. Tuck the garlic cloves around the sides. Pour the olive oil over the fish and sprinkle with oregano.
Roast
Arrange lemon slices on top of the cod. Bake for 15 to 20 minutes. The fish is ready when the thickest part flakes easily when pulled with a fork.
Other turns to take.
Provencal Style
Add halved cherry tomatoes and black olives to the baking dish before roasting.
Spiced
Include a pinch of red pepper flakes in the olive oil for heat.
When it doesn't go to plan.
Use a glass or ceramic container for soaking; metal can impart a metallic tang to the fish.
If the fish is too salty after 24 hours, add two more hours of soaking in fresh, cold water.
Save the oil remaining in the dish; it is infused with garlic and fish juices and is excellent on toasted bread.
The ones that keep coming up.
How do I know the fish is desalted enough?
Cut a tiny piece from the thickest part of the fillet and taste it. It should be mildly savory, not sharp or biting.
Can I speed up the soaking process?
No. Forced desalting with warm water ruins the texture of the protein.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe