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Spanish Baked Norwegian Cod

Try this tasty recipe from Michel Roux! A touch of bold Spanish flavours in this light but hearty one-pot, ready for the oven in just 15 minutes. Thick, chunky Norwegian cod loins work best for this super simple recipe – and don’t forget a wedge of sourdough to mop up the juices. 

Cooking time20-30 min
Difficulty levelEasy



  • Soak the saffron in the sherry for 10 mins to enhance the flavour of the sherry.
  • Meanwhile, peel and finely slice the onion and garlic. Cut the peppers in half, deseed then thinly slice. Fry the vegetables in half the olive oil for 2-3 mins and until tender.
  • Put the peppers, onions and garlic in an oven proof dish, add the sherry and saffron, fish stock (or water) and place seasoned Norwegian cod portions on top. Bake in oven at 180°C for 15mins.
  • Serve with a slice of grilled sourdough, drizzle over a little olive oil, dust with smoked paprika and sprinkle over plenty of parsley.