Traditional Portuguese Roasted Codfish Casserole with Cornbread


Ah, you gotta love the Portuguese love for codfish! ;D So here is another recipe, very common for Christmas, Portuguese Roasted Cod with Corn Bread Topping. Though a bit of a task to prepare, it’s absolutely scrumptious and a dish you can prep the day before and just pop that cod tray into the oven an hour before dinnertime, no fuss, no hassle, just perfection.

This dish is one where you can splurge on those thick cod portions for a rich, easier prep, or save a few bucks by going for more affordable cuts – it’s a win-win situation, my codfish lovers heheehe. We’re pairing this goodness with tender Portuguese cabbage and smoky oven-baked new potatoes, yes this was for a Christmas Dinner! 😉

Traditional Portuguese Roasted Codfish Casserole with Cornbread

  • Servings: 6
  • Difficulty: Normal
  • Rating: ★★★★★
  • Print

A quintessential Portuguese Christmas dish that holds versatility in choosing the fish cuts and sides, Portuguese Roasted Cod with Corn Bread is a much-loved and classic codfish dish!


  • Cod – 800g (Already Cooked)
  • Turnip Greens – 600g (Or Spinach)
  • Corn Bread – 1 Small Loaf
  • Garlic – 10 Cloves
  • Onion – 2
  • Cilantro – Small Bunch
  • Potatoes – 15 (New)
  • Thyme – A Pinch
  • Portuguese Cabbage – 1
  • Olive Oil – As Needed
  • Pepper – A Pinch
  • Salt – A Pinch


  1. For the Portuguese cabbage, chop it, removing the thicker parts of the stems. Boil it in a pot with salted hot water until tender, then drain and drizzle with plenty of olive oil.
  2. For the oven-baked new potatoes, wash them with skin on, boil in salted hot water until tender, easily pierced with a knife. Drain, place on a baking tray, give them a gentle whack (a murro), drizzle with olive oil, thyme, salt, and pepper, and roast for about 15 minutes at 180ºC for that golden hue.
  3. If the cod isn’t cooked, start by poaching it in a pot without salt until tender, usually 10 to 15 minutes. Remove from heat and flake into pieces.
  4. In a large pan, sauté the onion rings and 4 minced garlic cloves generously in olive oil until the onion turns golden. Then, add the turnip greens, about 2 bunches or a bag if frozen, season with salt and pepper, cook until tender, then remove from heat.
  5. Combine the flaked cod, mix, and place in an oven-proof dish or tray.
  6. Preheat the oven to 200ºC.
  7. Crumble the cornbread, remove some of the thicker crust if needed, add 6 finely minced garlic cloves, cilantro, salt, and pepper. Spread this mix over the cod and greens, then drizzle generously with olive oil.
  8. Bake for 15-20 minutes until the cornbread is gloriously golden. Remove from the oven and serve with Portuguese cabbage and oven-roasted potatoes. Bon appétit!
Notes: Use thicker cod slices for richer flavors. Check the potatoes while baking; you don’t want them to over-crisp. Freeze leftover cod, it’s perfect for making cod fishcakes later. You can experiment with various breads to create unique textures for the crust.

This recipe for Traditional Portuguese Roasted Codfish Casserole with Cornbread was originally created on Esta receita de Bacalhau Assado Português com Broa de Milho foi publicada em português no


Total: 1600 calories; 80 g fat; 250 g carbohydrates; 40 g protein.

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