Barcelona Kitchen Classic
EZ Spanish Baked Cod (Bacalao al Horno)
Simple, flavorful, and healthy—this is one of the easiest ways to cook cod, with classic Spanish flavors and almost no effort.
Living in Barcelona, cod is everywhere.
In Spain, they call it bacalao, and once you start paying attention, you’ll see it on menus all over the city—from traditional restaurants to modern tapas spots.
This EZ Spanish Baked Cod is one of my go-to meals when I’m short on time. It’s fast, packed with flavor, and honestly hard to mess up.
I usually serve it with potatoes and asparagus, but it’s flexible—use whatever you have on hand and it will still work.
It’s one of those dishes that feels a little Mediterranean, a little rustic, and a lot easier than it looks.
EZ Spanish Baked Cod Ingredients:
- cod fillets (6-8 oz each)
- olive oil
- Paprika
- lemon, sliced
- capers
- salt and pepper
Why Bacalao Is Everywhere in Spain
Cod has been a staple in Spanish cooking for centuries, especially in its salted form—bacalao salado. Before refrigeration, salting fish was one of the best ways to preserve it, and Spain became one of the biggest consumers of cod in Europe.
It also became deeply tied to Catholic traditions, especially during Lent, when meat was restricted but fish was allowed.
Today, bacalao shows up in everything from rustic home cooking to high-end restaurants—and once you start noticing it, you’ll see it everywhere in Barcelona.
Fresh vs Salted Cod (What You Need to Know)
This recipe uses fresh cod, which is the easiest option—just season it and cook.
If you’re using traditional salted bacalao, you’ll need to soak it in water for 24–48 hours, changing the water a few times to remove the salt.
Both are great—but fresh cod is faster, lighter, and perfect for a quick weeknight version like this.
Why this works
Why This Dish Works So Well
-
Cod is naturally mild and flaky
It absorbs flavor easily and cooks quickly without drying out if handled right. -
Simple ingredients, strong results
Olive oil, garlic, and seasoning do most of the work—no complicated sauces needed. -
Oven cooking keeps it easy
No babysitting. Just season, bake, and you’re done. -
Healthy but still satisfying
High protein, light, and works perfectly with potatoes or vegetables. -
Flexible and forgiving
You can adjust cook time, sides, or seasoning and it still comes out great.
This is one of those recipes that feels like you know what you’re doing—even if you don’t cook fish that often.
Tips & Tricks
- Don’t overcook the cod — it should flake easily but still be moist.
- Pat the fish dry first — helps it cook evenly and get better texture.
- Use good olive oil — this is a simple dish, so quality matters.
- Add lemon at the end — brightens everything without overpowering the fish.
- Cook potatoes separately — they take longer and need their own time.
Quick Fixes
- Dry cod? Add a drizzle of olive oil or a squeeze of lemon.
- Too bland? Finish with salt, pepper, and a little garlic or chili flakes.
- Overcooked? Break it up and turn it into a quick fish + potato bowl.
Spanish-style serving
How to Serve Spanish Baked Cod
This is the kind of dish that doesn’t need much. In Spain, cod is often served simply—with good olive oil, potatoes, vegetables, and maybe a little lemon or parsley at the end.
- With potatoes: roasted, boiled, or pan-fried potatoes make this feel like a proper Spanish home-cooked meal.
- With asparagus or green beans: keeps the plate light, fresh, and balanced.
- With crusty bread: perfect for soaking up the olive oil and juices from the pan.
- With a simple salad: tomato, onion, olive oil, and vinegar work beautifully here.
- With a glass of white wine: something crisp and dry is perfect with baked cod.
My usual plate is cod, potatoes, and asparagus. Nothing complicated—but it feels Mediterranean, healthy, and completely satisfying.
EZ Spanish Baked Cod
Ingredients
Equipment
Method
- Preheat oven to 400°F (205°C).
- Arrange the cod fillets in lined baking tray. Drizzle the olive oil onto the fish, followed by lemon juice, salt and paprika.
- *I prefer to use parchment paper as a liner for easy clean-up
- Bake the cod in the oven for 8 - 12 minutes, depending on the thickness of the cod. Garnish with capers and serve immediately.
Notes
FAQ: EZ Spanish Baked Cod
What is bacalao?
Bacalao is the Spanish word for cod. In Spain, it often refers to salted cod, but this baked cod recipe uses fresh cod for a faster, easier version.
Can I use salted cod for this recipe?
Yes, but salted cod needs to be soaked in water for 24–48 hours, with the water changed several times. Fresh cod is much faster for this recipe.
How do I know when baked cod is done?
Cod is done when it turns opaque and flakes easily with a fork. Be careful not to overcook it, because cod can dry out quickly.
What should I serve with Spanish baked cod?
Serve it with potatoes, asparagus, green beans, crusty bread, a simple tomato salad, or any light Mediterranean-style side.
Is baked cod healthy?
Yes. Cod is naturally lean, high in protein, and works well with simple ingredients like olive oil, garlic, lemon, and vegetables.
Can I make this recipe ahead of time?
Baked cod is best served fresh, but you can prep the sides and seasonings ahead of time. If you have leftovers, reheat gently so the fish does not dry out.
EZ Spanish Baked Cod Pairs well with:
