Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
The expression “à lagareiro” points to olive oil and the world of olive presses, naming generous, aromatic preparations.
In cod, the method values tall cuts, punched potatoes and roasted garlic.
It's a straightforward recipe, in which the quality of the olive oil and the doneness of the cod make all the difference.
Ingredients
- 4 desalted cod fillets
- 800 g small potatoes
- 6 sliced garlic cloves
- 120 ml olive oil
- Rosemary or bay branches
- Coarse salt for potatoes
- Black pepper
Method
- Cook the unpeeled potatoes until they are soft and give each one a light punch.
- Arrange cod and potatoes in a baking dish.
- Spread garlic, herbs, pepper and drizzle everything with olive oil.
- Bake in a hot oven until the cod is chipping and the potatoes are golden brown.
- While baking, drizzle once or twice with the oil from the pan.
- Serve with flavored olive oil on top.
Tips from Empório Portugal
- Very thin slices dry out easily.
- Don't skimp on the olive oil: it is a central part of the recipe.
- Punching potatoes should crack, not mash.
Possible substitutions in Brazil
- Brazilian potato chips work very well.
- Rosemary can replace bay leaves, although it changes the scent.
Pairing
A fuller Portuguese white or a light red. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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