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Norwegian clipfish salad

A perfect lunch or light dinner, with tradicional clipfish flavours that everybody likes! 

Cooking time30-40 min
Difficulty levelEasy



  • Preheat the oven to 150°C
  • Roast the bell pepper in a pan.
  • Place the clipfish in an ovenproof dish, and brush with olive oil. Season with black papper and garnish with sliced garlic.
  • Bake in the preheated oven for 25 minutes. 
  • While the clipfish is cooking, add the onion and the bell pepper to marinate in a mixture of extra virgin olive oil and red wine vinegar for 20 minutes. 
  • When the clipfish is done, remove the skin and bones, and cut into small pieces. Put the clipfish and the oil from the dish aside. 
  • Place the cod in a bowl, add the onion and pepper marinade season with salt to taste and add herbs to your liking.
  • Serve the cod layered with the bell pepper.