Sheet-Pan Greek Roasted Cod and Potatoes with Caramelized Onions, Tomatoes and Raisins - Bakaliaro Plaki
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 10 mins
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Servings
4
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Course
Main Course
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Cuisine
Mediterranean, Greek
Sheet-Pan Greek Roasted Cod and Potatoes with Caramelized Onions, Tomatoes and Raisins - Bakaliaro Plaki
Description
The recipe starts by desalting salted cod over 24 hours to reduce excess saltiness. Thin potato rounds line an oiled pan, creating a bed for the cod chunks. Onions are sautéed until soft and caramelized, followed by garlic, chopped tomatoes, tomato paste, parsley, white wine, lemon juice, and black pepper to form a flavorful sauce with hints of sweetness from raisins.
Once the sauce simmers and mingles flavors, it is poured over the cod and potatoes. Covered with foil, the dish roasts in a 350°F oven for about 35 minutes until potatoes are tender and cod is fully cooked. The foil is removed later if needed to brown the top lightly.
This dish serves well warm or at room temperature and makes a wholesome meal with fish, vegetables, and sweet elements integrated. It exemplifies Mediterranean flavors with balanced acidity and sweetness layered over a starchy potato base.
Notes highlight adding salt cautiously depending on the cod type, ensuring potatoes are pierced for doneness before finishing, and adding hot water during roasting if the pan becomes dry to maintain moisture in the sauce.
Ingredients
- salted cod or fresh cod (skip desalting, about 2 pounds
- ½ cup olive oil
- 3-4 onion sliced in thin rings
- 3 tomato chopped or 15-ounce can chopped
- 1 tablespoon tomato paste
- 3 cloves garlic minced
- 1 bay leaf
- 1 parsley bunch, chopped
- ½ cup white wine
- ½ cup black raisins
- lemon juice of ½ lemon
- 4-5 potato medium, sliced in thin rounds
- salt as needed
- black pepper as needed
Instructions
- De-salt cod for 24 hours (see above)
- Preheat oven at 350 degrees Fahrenheit (180 Celsius).
- In a pan sauté the onion until soft for about 10 minutes.
- Once the onion is sautéed, add the garlic and sauté for about a minute. Add the tomatoes, the tomato paste, the parsley, the wine, lemon juice and pepper (add 1/2 tsp of fine sea salt if using fresh cod).
- Bring the sauce to a boil and then lower the heat and let it simmer for about 10 minutes.
- Oil a large pan and place the sliced potatoes on the bottom. They should not overlap. Over that place the pieces of cod (rub the cod with kosher salt if using fresh cod)
- Once your sauce has simmered for 10 minutes, add the raisins.
- Pour the sauce over the cod and potatoes (remove bay leaf), moving things around so that the sauce has gone everywhere. The sauce will not be very thick.
- Cover the pan with aluminum foil and cook covered for about 35 minutes, uncover and check potatoes, they should be fairly easy to pierce. Cook for another 15-20 minutes uncovered, until potatoes are done and all the liquids (except the olive oil) are gone.
- Remove from oven and let it sit for 15 minutes before serving.
Notes
- Salted cod needs desalinization by soaking in water for 24 hours before cooking.
- Add salt during cooking only if using fresh cod, as salted cod retains saltiness.
- Check that potatoes are tender by piercing before finishing; add hot water during roasting if moisture reduces to maintain sauce consistency.
- Serve this dish warm or at room temperature according to preference.
User Reviews
Overall Rating
5
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