This Spanish Baked Cod in a Rich Tomato Sauce is a perfect example of simple ingredients creating bold flavors. Fresh cod fillets are seasoned and nestled into a smoky, savory tomato sauce infused with garlic, smoked paprika, and oregano. The sauce highlights the delicate flavor of the cod while adding a delightful richness. Finished with fresh parsley and optional black olives for a burst of Mediterranean flair, this dish is quick to prepare and ideal for a light, flavorful dinner. Serve with a squeeze of lemon and crusty bread to complete this Spanish-inspired meal.
Ingredients
For the Cod:
- 4 cod fillets (about 150-200 grams each)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (400 grams) crushed tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 1 tablespoon of finely chopped fresh parsley, to be used as a garnish
Additional Ingredients (Optional):
- Black olives, sliced (for garnish)
- Fresh lemon wedges (for serving)
Instructions
- Prepare the Cod: Preheat the oven to 375°F (190°C). Pat the cod fillets dry with paper towels, then season both sides with salt and pepper. Set aside.
- Make the Tomato Sauce: In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 minutes, or until softened. Add the minced garlic and sauté for another minute, or until it becomes aromatic.
- Add the Tomatoes and Seasoning: Pour in the crushed tomatoes, then add the smoked paprika, dried oregano, and sugar (if using). Season with salt and pepper to taste. Let the sauce simmer for 10 minutes, allowing the flavors to meld and thicken slightly.
- Assemble and Bake: Pour the tomato sauce into a baking dish, spreading it evenly. Arrange the cod fillets over the sauce and drizzle with 1 tablespoon of olive oil. Transfer to the preheated oven and bake for 15-20 minutes, or until the fish turns opaque and flakes effortlessly when tested with a fork.
- Serve: Garnish the baked cod with chopped fresh parsley and, if desired, sliced black olives. Serve with lemon wedges on the side for a bright finish.
Conclusion
This Spanish Baked Cod in Rich Tomato Sauce is a delightful, fuss-free dish that delivers deep, satisfying flavors with minimal effort. The smoky paprika, tender cod, and fresh herbs bring a taste of Spain right to your table. Perfect for weeknight dinners or a simple yet elegant meal to share with friends, this baked cod is best enjoyed with a squeeze of lemon and warm, crusty bread to scoop up every bit of the delicious tomato sauce.
Spanish Baked Cod in Rich Tomato Sauce
Ingredients
For the Cod:
- 4 cod fillets about 150-200 grams each
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 400 grams crushed tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sugar optional, to balance acidity
- Salt and pepper to taste
- 1 tablespoon of finely chopped fresh parsley to be used as a garnish
Additional Ingredients Optional:
- Black olives sliced (for garnish)
- Fresh lemon wedges for serving
Instructions
- Prepare the Cod: Preheat the oven to 375°F (190°C). Pat the cod fillets dry with paper towels, then season both sides with salt and pepper. Set aside.
- Make the Tomato Sauce: In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 minutes, or until softened. Add the minced garlic and sauté for another minute, or until it becomes aromatic.
- Add the Tomatoes and Seasoning: Pour in the crushed tomatoes, then add the smoked paprika, dried oregano, and sugar (if using). Season with salt and pepper to taste. Let the sauce simmer for 10 minutes, allowing the flavors to meld and thicken slightly.
- Assemble and Bake: Pour the tomato sauce into a baking dish, spreading it evenly. Arrange the cod fillets over the sauce and drizzle with 1 tablespoon of olive oil. Transfer to the preheated oven and bake for 15-20 minutes, or until the fish turns opaque and flakes effortlessly when tested with a fork.
- Serve: Garnish the baked cod with chopped fresh parsley and, if desired, sliced black olives. Serve with lemon wedges on the side for a bright finish.