Fish has always played a big part in Icelanders’ diet, and oven-baked cod has been a popular dish on Icelandic dinner tables for decades. This recipe is one variation of how to back cod in the oven.

In the olden days, every bit of the fish was used, from the skin to the bones. However, due to general hard times in Iceland, there weren’t many spices that could be used to season it when cooked. Most fish was eaten dry, as it was the best way of storing it. Fresh fish was more common for those who lived close to the shore, but even then, people hung it out to dry.

cod fillet ready to be cut to be baked in an oven

Some preferred their fish to be just a tad rotten, while others wanted it fresh. Thankfully the practice of eating rotten fish has died out (apart from shark).

The recipe of this post has nothing to do with the days of yore, but it is considered a typical homecooked meal and is a favorite of many. A simple yet delicious dish.

Check out other recipes here.


  • 800 g (28 oz) cod
  • 100 g (3.5 oz) butter for frying
  • 1 head of broccoli
  • 1 head of cauliflower
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 bag of shredded Mozzarella
  • 500 ml (2 cups) cream
  • 200 g (7 oz) cream cheese


  • Finely chop the pepper, cauliflower, and broccoli.
  • Put 100 g of butter in a pan and fry the vegetables for 10 minutes.
  • Pour cream over the vegetables and 200 g of cream cheese.
  • Season with salt and pepper and boil over low heat for 5 minutes.
  • Cut the fish into bite-sized pieces, place it in an ovenproof dish and pour the sauce over the fish.
  • In the end, Mozzarella cheese is sprinkled over everything.
  • Bake in a hot-air oven at 180° C ( 356° F) for 25 minutes.
oven baked cod fully cooked, fork taking some out
Oven baked cod, mmmmm…

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