Name: Oven Roasted Bacalhau with Lemon
Prep time: 5 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Portuguese
Ingredients: 6 bacalhau filets, presoaked; 2 medium onions, sliced; 3 cloves garlic, sliced; 1 lemon, sliced; olive oil to drizzle

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This oven roasted bacalhau (salted cod fish) is a very usual occurrence here in Portugal. Bacalhau is one of the most common foods you’ll find, but that doesn’t mean it’s always the same dish over and over. This one in particular is simple and so easy. It also only requires you to have 5 ingredients and it is absolutely delicious.

Oh and did I mention it’s super healthy too? That is of course after you’ve soaked the salted cod for 24-48 hours to remove the excess salt.

Oven Roasted Bacalhau with Lemon

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5 from 1 review

Author: Rochelle Ramos
Total Time: 40 minutes
Yield: 6 1x

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Description

Easy and healthy roasted Portuguese salted cod with a clean lemony flavor.

Ingredients

Scale

6 bacalhau filets, presoaked
2 medium onions, sliced
3 cloves garlic, sliced
1 lemon, sliced
olive oil to drizzle

Instructions

Preheat the oven to 350F (180C).
Lay out a thin layer of onions in a large baking dish and drizzle with just a little olive oil. Place the bacalhau filets on top of the onions, alternating between skin side up and skin side down. Put another layer of onions on top of the fish along with the sliced garlic and lemon. Drizzle a bit more olive oil on top.
Cook in the oven, uncovered, for 30 minutes. If it’s frozen, tack on another 15 minutes or so.
Remove from the oven and serve with roasted potatoes.

Notes

If you have salted cod that needs to be soaked, place it in a large bowl and top with water.
Change the water every 4-6 hours for at least 24 hours.
If you aren’t using the fish right away, you can freeze it for later use.
Notice the recipe doesn’t ask for salt, there will be enough to flavor the dish still left in the fish after soaking but it’s not overwhelming unless you don’t do this VERY necessary step.

Prep Time: 5 mins
Cook Time: 40 mins
Category: Main Course
Cuisine: Portuguese

Nutrition

Serving Size: 1 fillet
Calories: 220

Frequently Asked Questions

How long does the bacalhau need to soak, and how often should I change the water?

Soak the salted cod in a large bowl of cold water for at least 24 hours, changing the water every 4 to 6 hours. This is a non-negotiable step — skip it and the fish will be so aggressively salty it overpowers everything. After proper soaking, enough salt remains in the fish to season the whole dish, which is why there is no added salt in the ingredient list.

Why alternate the fillets skin side up and skin side down in the baking dish?

Alternating them lets the fillets sit flat in a single layer without overlapping, so the heat reaches every piece evenly. The onion layer underneath also keeps the fish from sitting directly on the hot dish and drying out. Roast uncovered at 350 F for 30 minutes, or about 45 minutes if the fish is still frozen.

Can I freeze the bacalhau after soaking if I am not cooking it right away?

Yes — once soaked and desalted, you can freeze the fish for later use. That is useful if you buy a larger piece and only need 6 fillets now. The soaking removes the salt that was the original preservative, so treat it like fresh fish from that point on.