Cod and Potato Bake
Cod fillets baked on sliced potatoes and onion with a creamy herb sauce. Four servings in 55 minutes.
The Method for Cod and Potato Bake
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Heat the oven to 200°C / 390°F (180°C / 355°F fan). Layer the potatoes and onion in a 3 litre dish, seasoning with half the salt and the pepper.
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Mix the cream and stock and pour over. Cover with foil and bake for 30 minutes.
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Uncover and bake for 10 minutes, until the potatoes are tender and the top is lightly browned.
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Season the cod with the remaining salt and the lemon juice, lay on the potatoes and bake for 14 minutes until the fish flakes. Scatter with parsley and serve with the lemon wedges.
Keep an Eye on These
- Slice the potatoes evenly so they cook through together.
- Pat the fish dry before it goes onto the potatoes.
- Check the fish early; thin fillets cook in 10 minutes.
If You're Missing Something
- Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
About This Recipe
The potatoes are the slow part, so they go in first. Thinly sliced and baked in a little cream and stock, they take about 35 minutes to turn soft with browned edges, and only then does the fish join them.
Cod fillets need just 12 to 15 minutes at this heat. Laid on top of the hot potatoes they steam in the rising heat and come out moist and opaque.
Season the fish with salt and a squeeze of lemon. Salt it just before it goes in, because salt drawn out too early leaves the surface wet.
A scatter of parsley and a few capers, if you have them, finish the dish. It works with any firm white fish, frozen or fresh. The potatoes can go into the oven before the fish is bought or thawed, which makes this a flexible dish. Frozen cod fillets cook perfectly well if thawed in the fridge overnight and patted dry.
What to Serve It With
Green beans · Peas · Side salad · Lemon wedges
Keeping Cod and Potato Bake
Keeps in the fridge for up to 2 days. Reheat gently at 160°C so the fish does not dry out.
Questions People Ask
How long does Cod and Potato Bake take to make?
About 55 minutes in total — 15 minutes of preparation and 40 minutes of cooking. The recipe serves 4.
What are the key tips for making Cod and Potato Bake?
Slice the potatoes evenly so they cook through together. Pat the fish dry before it goes onto the potatoes. Check the fish early; thin fillets cook in 10 minutes.
What should I serve with Cod and Potato Bake?
Green beans; Peas; Side salad; Lemon wedges.
How should Cod and Potato Bake be stored?
Keeps in the fridge for up to 2 days. Reheat gently at 160°C so the fish does not dry out.
Is Cod and Potato Bake suitable for a special diet?
This recipe is high-protein and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Cod and Potato Bake?
About 463 kcal per serving, with 33 g protein, 40 g carbohydrate and 19 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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