Fish Fillets in CREAMY Paprika Sauce | SERIOUSLY Good 20 Minute Recipe

These fish fillets in creamy paprika sauce, known as bacalao en salsa de pimentón, are filled with flavors, super easy to make, and done in about 20 minutes using just one pan. Serve them next to some roasted potatoes and a garden salad for a complete meal.

To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use the fresh stuff here, as well as any other type of firm white fish. Such as halibut, tilapia, or even hake. Which is known as merluza in Spain.

What really flavors this dish is the creamy paprika sauce. Made with onions, garlic, flour, paprika, oregano, crushed red pepper, milk, and vegetable broth. You can mix it up and add in more vegetables or spices if you like. Either way, make sure to use Spanish paprika, as it makes all the difference.

TIPS & TRICKS to Make this Recipe: It took me about 3 to 4 minutes per side to fully cook the fish fillets. Of course, it might take you less or more. Just keep an eye on the fish; that way it doesn’t overcook.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Fish Fillets in CREAMY Paprika Sauce

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Fish Fillets in CREAMY Paprika Sauce | Bacalao en Salsa de Pimentón

Course Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 384 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 4 cod fillets 7 oz / 200 grams each
• 1/2 cup all purpose flour 60 grams
• 1/2 tsp baking powder 2 grams
• 1 small onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour 8 grams
• 2 tsp sweet smoked Spanish paprika 5 grams
• 1 tsp dried oregano 1 gram
• 1/4 tsp crushed red pepper 0.65 grams
• 3/4 cup low fat milk 180 ml
• 3/4 cup vegetable broth 180 ml
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, lay the cod fillets over some paper towels and pat completely dry, then season with salt & pepper on both sides

3. Add 1/2 cup (60 grams) flour into a shallow bowl, along with the baking powder, and whisk together, then coat each cod fillet in the flour mixture

4. Add the cod fillets into the pan with the hot oil, all in a single layer, and fry for 3 to 4 minutes per side or until golden fried and cooked through, then remove from the pan and set aside

5. Using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in 1 tbsp (8 grams) of flour and continue to mix together, after 2 minutes, add in the paprika, oregano, and crushed red pepper, quickly mix together, then add in the milk and vegetable broth, and gently mix together until you get a slightly creamy sauce

6. After about 5 minutes and you've ended up with a slightly creamy sauce, season with salt & pepper, mix together, then add the cod fillets back into the pan, all in a single layer, then spoon some of the sauce over each fillet, and simmer for 1 to 2 minutes

7. Transfer the fish fillets into serving dishes, and top off with the sauce, then squeeze some lemon juice over the fish and garnish with chopped parsley ,enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Fish Fillets in CREAMY Paprika Sauce | Bacalao en Salsa de Pimentón

Amount Per Serving

Calories 384 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 88mg29%

Sodium 358mg16%

Potassium 981mg28%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 4g4%

Protein 39g78%

Vitamin A 799IU16%

Vitamin C 5mg6%

Calcium 140mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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