Ethiopian Baked Cod Fish Recipe

Serves/Makes: 4


  • 4 salted cod fillets (about 6 ounces each)
  • 4 cloves garlic, crushed
  • 4 large tomatoes, sliced
  • 2 teaspoons berbere*
  • 8 teaspoons peanut oil
  • Ground peanuts, for sprinkling (optional)
  • Ethiopian Flat Bread as accompaniment
How to cook Ethiopian Baked Cod Fish:
  • Soak the salted cod fish in water overnight to remove excess salt.
  • Preheat the oven to 425°F (220°C) . Rinse the fish well and soak for 10 minutes in a bowl of boiling water. Lightly grease a large baking dish, carefully lift out each fish, and place it in the dish.
  • Sprinkle some crushed garlic and 1/2 teaspoon of berbere on each fish. Arrange slices from 1 tomato down the length of the fish and then sprinkle with 2 teaspoons of the peanut oil and some peanuts.
  • Cover and bake for about 30 minutes, or until the fish is tender and cooked through.
  • Serve hot on top of individual portions of Ethiopian flat bread.


The Ethiopian Baked Cod Fish recipe very easy to prepare and so good!


*Berbere is a spice mixture whose ingredients usually include chile peppers, ginger, cloves, coriander, allspice, rue berries, and ajwain. It is a key ingredient in the cuisines of Ethiopia and Eritrea.

This recipe for Ethiopian Baked Cod Fish serves/makes: 4

The Ethiopian Baked Cod Fish recipe is adopted from A Taste of Africa by Dorinda Hafner 2002.

Main Ingredient: Cod (more Cod recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: African (more African recipes)

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