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This Christmas cod is comfort, tradition, and elegance all in one dish. Layers of tender potatoes, sweet caramelized onions, briny olives, and perfectly cooked cod come together under a creamy béchamel that bakes into pure magic. It’s cozy yet impressive—the kind of recipe that feeds a crowd, holds its shape beautifully, and tastes even better the next day. Perfect for holidays, special dinners, or anytime you want a dish that feels like home.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Sauté onions in olive oil until golden and caramelized. Add garlic and cook until fragrant.
Make the béchamel sauce by melting butter, whisking in flour, and slowly adding milk until smooth and creamy. Season with salt, pepper, and a touch of nutmeg.
In a baking dish, layer thinly sliced potatoes, cubed potatoes, caramelized onions, sliced tomato, black olives, dried oregano, fresh thyme, shredded cod, and cod chunks.
Pour the béchamel sauce evenly over the layers.
Bake at 375°F until golden and bubbling.
Let cool completely before removing from the pan—or bake and serve straight from a Pyrex dish.
For extra flavor, marinate the cod in olive oil, garlic, and herbs before cooking.
Use a mandoline slicer for evenly thin potato slices.
Prepare the dish a day ahead; it tastes even better after resting overnight.
Serve with a fresh green salad to balance the richness of the dish.
Can I use fresh cod instead of dry cod?
Yes, you can use fresh cod, but dry cod has a more intense flavor that complements the dish.
Can I make this dish ahead of time?
Absolutely! This dish tastes even better the next day, making it perfect for preparing ahead of time.
What can I substitute for black olives?
You can use green olives or capers for a similar briny flavor.
Can I freeze leftovers?
Yes, this dish freezes well. Store in an airtight container and reheat in the oven.
What side dishes pair well with this recipe?
A fresh green salad or roasted vegetables are great accompaniments to balance the richness of the dish.
