Baked salt cod with potatoes and olives in tomato sauce

Cook & Prep Time

1 h



Baked salt cod with potatoes and olives in tomato sauce

Salt cod is a favourite in the Mediterranean – try this delicious and warming one-dish meal !


  • 700g soaked salt cod fillets
  • 4 large potatoes, peeled and cut in rounds (medium thickness)
  • 12 green olives
  • 700g canned whole peeled tomatoes, chopped roughly
  • rice flour, to coat the salt cod
  • pecorino romano cheese, to taste
  • olive or sunflower oil for frying
  • extra virgin olive oil, as needed


Step 1

Make a tomato sauce by cooking the tomatoes in a frying pan with a drizzle of extra virgin olive oil. Do not salt as the salt cod will be salty enough.

Step 2

Soak the salt cod fillets for a few hours changing the water often. Dry the salt cod well with paper towels and cut into medium sized pieces.

Step 3

Dip the salt cod pieces in the rice flour and fry until light golden. Then remove, drain and carefully dry on paper towels.

Step 4

Cook the potatoes in boiling water for a few minutes.

Step 5

Take an oven dish, cover the bottom with a few ladles of the tomato sauce and then layer half the potatoes, a sprinkling of grated pecorino romano cheese, half the salt cod and half the olives and repeat to finish all the ingredients, keeping a little tomato sauce to one side.

Step 6

Cook in a pre-heated fan-assisted oven at 180C for about 20 minutes covered with foil and then uncover and finish in the oven for another 10/15 minutes.

Serve piping hot.