Dinner Party · Portuguese
Portuguese Bacalhau com Natas
An essential Portuguese bake that layers salt cod and potatoes in a rich cream sauce for incredible depth.
Why This Works
The combination of salty, firm fish and creamy bechamel creates the perfect texture contrast.
The Upgrade
Add black olives on top just before serving for a salty pop.
Chef's Secret
Michelin TechniqueEnsure the cod is well-soaked in fresh water for 24 hours prior to remove excess salt, resulting in a cleaner flavor.
Ingredients
Total time including resting: 45 min
Directions
Preheat broiler to 425°F. Sauté onions and garlic in olive oil until soft and sweet.
8 minAdd flaked cod to the onions, cooking gently until warm and well combined.
5 minFold in the fried potato cubes, ensuring they are evenly coated.
3 minStir in bechamel and heavy cream to create a luscious, velvety binding agent.
4 minTransfer mixture into an ovenproof dish and smooth the top.
2 minPlace under the broiler until the surface is bubbly and deeply golden-brown.
10 minAllow the dish to set for a few minutes for the best texture when spooning out.
5 minWine Pairing
Arinto
White Wine
The BottleSoalheiro Alvarinho
High acidity is non-negotiable for a cream-based cod dish. This wine brings a saline quality that respects the salt cod while cutting through the heavy cream.
Nutrition per Serving
520
calories
32g
protein
30g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Arugula Salad
Dress baby arugula with a sharp balsamic vinaigrette to cut through the richness of the cream-heavy fish bake.
Ingredients
Directions
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
Slowly drizzle in the olive oil while whisking constantly to create a tight, glossy vinaigrette.
Place the arugula in a chilled serving bowl.
Drizzle the vinaigrette over the leaves immediately before serving to prevent wilting.
Toss gently with tongs to ensure each leaf is lightly coated.
Serve at once alongside the fish bake to provide necessary acidity.
Side Dish
Roasted Asparagus
Roast asparagus with lemon zest for 10 minutes to add a bright, herbaceous crunch to the plate.
Ingredients
Directions
Preheat your oven to 425°F.
Toss the trimmed asparagus with olive oil, salt, and pepper on a heavy-duty sheet pan.
Arrange the spears in a single layer to ensure even roasting.
Roast for 10 minutes until tender-crisp and lightly charred at the tips.
Remove from the oven and immediately toss with fresh lemon zest and juice.
Serve immediately to maintain the vibrant herbaceous crunch.
Member Reviews
How did it turn out?
Rate this recipe
Loved the short ingredient list. Everything was already in my pantry.
Cooked it for guests over the weekend — everyone wanted the recipe.
My new go-to. Even my picky kids cleaned their plates.