Bacalhau à Lagareiro (Roasted Salt Cod with Garlic and Olive Oil)
Why this recipe works
- Deep savoury flavour: Salt cod brings concentrated savouriness, while garlic, bay and extra virgin olive oil add depth without a complicated sauce.
- Flaky cod, golden potatoes: The potatoes are boiled first so they stay tender inside, then smashed and roasted for crisp, oil-coated edges.
- Built around proper desalting: Soaking the cod in cold water gives the fish a better texture and a balanced salt level before it goes into the oven.
Get the most out of this recipe
Timing notes
- Plan for soaking: The cod needs a full soaking period in the fridge, with several water changes, so start the recipe the day before serving.
- Best served straight away: Serve as soon as the cod flakes easily and the potatoes are deeply golden, spooning the hot garlicky oil from the pan over the top.
Ingredient notes
- Choose good salt cod: Salt cod should smell clean and briny rather than harsh. Thicker pieces may need a little longer to desalt and roast evenly.
- Use generous olive oil: Extra virgin olive oil is central to the dish, carrying the roasted garlic flavour and keeping both the fish and potatoes moist.
- Check the salt before roasting: Taste a small flake after soaking. If it is still aggressively salty, continue soaking with fresh cold water before cooking.
Texture tips
- For better potato edges: Let the boiled potatoes steam-dry before smashing them; excess surface moisture will slow down browning in the oven.
- Keep the cod flaky: Roast only until the cod separates easily into flakes. Leaving it too long can make the fish firm and dry.
Authenticity notes
- A Portuguese salt cod classic: The dish follows a recognisable Portuguese approach to bacalhau: desalting the cured fish, roasting it with potatoes, garlic and olive oil, then finishing simply.
- Simple finishing ingredients: Parsley, black pepper and lemon are enough to brighten the rich olive oil and salty fish without masking the main flavours.
Equipment you'll need
Ingredients
Instructions
- Rinse the salted cod under cold running water, then put it in a mixing bowl and cover with plenty of cold water. Refrigerate for 24 hours, changing the water 3 to 4 times. Drain well in a colander.
- Heat the oven to 200°C (390°F). Put the potatoes in a large pot, cover with cold water, add the bay leaves, and bring to the boil. Simmer for 18 to 22 minutes until a knife slides in easily, then drain and let them steam-dry for 5 minutes.
- Tip the potatoes into a roasting pan and lightly smash each one with the back of a spoon so it splits but stays in one piece. Add the garlic cloves and drizzle over about half of the olive oil. Roast for 15 minutes until the edges are starting to turn golden.
- Nestle the drained cod among the potatoes and drizzle over the remaining olive oil. Roast for 18 to 25 minutes, depending on thickness, until the cod flakes easily and the potatoes are deeply golden. If the garlic is colouring too quickly, tuck it under the potatoes.
- Finely chop the parsley and squeeze the lemon. Scatter the parsley over the tray, grind over the black pepper, and finish with lemon juice to taste. Serve straight away, spooning the garlicky olive oil from the pan over the fish and potatoes.
Recipe notes
Tips
- For the best texture, keep the cod in the fridge while soaking and change the water regularly so it desalts evenly.
- If you are unsure about saltiness, taste a small flake of cod after soaking; if it is still very salty, soak for a few more hours with one more water change.
- If serving vulnerable groups, ensure the cod is cooked until it flakes easily and is piping hot throughout.
Substitutions
- Replace Fresh parsley with Fresh coriander for a different herbal finish.
- Replace Lemon with Lime for a sharper, more aromatic citrus note.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat in a 180°C (355°F) oven for 10 to 15 minutes until piping hot, adding a small drizzle of Extra virgin olive oil if it looks dry.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 25h 30min (30min active)
- Difficulty: Medium
- Cuisine: Portuguese
-
Allergens:
Fish
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Costillas de Cerdo al Horno (Paprika-Roasted Pork Ribs)
Paprika-roasted pork ribs with garlic, olive oil and lemon
Frango Assado à Portuguesa (Portuguese-Style Roast Chicken)
Portuguese-style roast chicken with garlic, paprika, lemon and olive oil
Gigot d’Agneau Rôti (Roast Leg of Lamb) with White Beans
Roast leg of lamb with garlic, rosemary and white beans
Bistecca alla Fiorentina (Tuscan T-Bone Steak)
Tuscan T-bone steak, seared and simply seasoned
Poulet Rôti à la Moutarde (Roast Chicken with Dijon Mustard)
Roast chicken coated with Dijon mustard, thyme, garlic and shallots
Cordero Asado (Spanish Roast Lamb with Garlic and Rosemary)
Spanish roast lamb with garlic, rosemary, white wine and lemon
Cincinnati Chilli over Spaghetti
Spiced minced beef chilli served over spaghetti with cheddar
Ishikari Nabe (Salmon and Miso Hot Pot)
Salmon and tofu hot pot simmered in a savoury miso broth
Eid Lamb Tagine with Saffron, Almonds and Honey
Slow-cooked lamb tagine finished with honey and almonds
Katsu Curry (Pork Cutlet Curry)
Crispy pork katsu with mild curry sauce over rice
Mixiotes (Steamed Pork Parcels in Chilli Marinade)
Steamed pork parcels in chilli and tomato marinade
Fideuà de Mariscos (Seafood Noodle Paella)
Seafood fideuà with toasted noodles and saffron stock
Baccalà Mantecato (Venetian Whipped Salt Cod Spread)
Venetian whipped salt cod spread with garlic and lemon
Bacalhau Bowl (Salt Cod with Potatoes and Kale)
Poached salt cod bowl with potatoes, kale and lemon
Polvo à Lagareiro Tradicional (Roasted Octopus with Olive Oil)
Roasted octopus with garlic olive oil and smashed roast potatoes
Anguilla alla Griglia (Italian Grilled Eel with Lemon and Garlic)
Italian grilled eel with lemon, garlic and parsley
Bacalhau à Gomes de Sá (Portuguese Salt Cod Casserole)
Portuguese salt cod bake with potatoes, eggs and olives
Bacalhau no Forno (Baked Salt Cod with Potatoes and Olives)
Baked salt cod with potatoes, onions and black olives
You might also like
Albóndigas (Lighter Turkey Meatballs) in Smoky Tomato Sauce
Baked turkey meatballs in smoky tomato and garlic sauce
Philly Cheesesteak (Beef and Provolone Sandwich)
Hot beef and onion sandwich with melted provolone
Boeuf en Daube Provençale (Provençal Beef Stew)
Slow-cooked Provençal beef stew braised in red wine
Topfenstrudel (Quark Strudel with Vanilla and Lemon Zest)
Crisp pastry strudel filled with vanilla quark, lemon and sultanas
Peanut Butter Banana Smoothie
Creamy peanut butter banana smoothie with milk, yoghurt and honey
Yule Log (British Style)
Chocolate Swiss roll filled and coated with chocolate buttercream
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
