This Honey Garlic Glazed Cod, known as Bacalao a la Miel, is the perfect dish for the holidays or any time of the year. As it has a beautiful presentation and is super easy to make. Serve it next to some roasted potatoes and a crunchy baguette to mop up all that goodness.
To make this recipe, I used cod fillets I bought frozen and thawed out. But you can always use the fresh stuff here, as well as any other type of firm white fish. For the sauce, I used homemade vegetable broth, but chicken broth or fish broth are great substitutes.
What gives this dish that sweet & savory flavor is the combination of raisins and honey. If raisins are not your thing, you can also use dried cranberries. As for the honey, agave syrup can easily substitute it.
TIPS & TRICKS to Make this Recipe: When you first fry the cod, you don´t want to fully cook it through. Just a light fry to give it a crust. Once you add the cod to the sauce, you simmer it until it´s fully cooked through and glazed in all that goodness.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
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Watch the Video Below on How to Make Honey Garlic Glazed Cod
Honey Garlic Glazed Cod | Bacalao a la Miel
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 2 cod fillets 8 oz / 225 grams each
- 1/4 cup all purpose flour 30 grams
- 1 small onion
- 4 cloves garlic
- 1/4 cup raisins 50 grams
- 2 tbsp pine nuts 18 grams
- 2 tbsp honey 42 grams
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 cup vegetable broth 240 ml
- pinch sea salt
- dash black pepper
- handful chopped fresh parsley
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and coat each fillet in flour
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Add the cod fillets into the pan with the hot olive oil, lightly fry for 2 minutes per side, then remove from the pan and set aside
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Using the same pan with the same heat, add in the onion finely chopped and the garlic roughly chopped, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the raisins, pine nuts, honey, paprika and season with sea salt & black pepper, mix together and cook for 1 minute, then add in the broth, gently mix and simmer
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Once the sauce has slightly thickened, about 5 to 10 minutes, add the cod fillets back into the pan and gently flip them so they´re fully coated in the sauce, simmer for 3 to 4 minutes or until the cod is cooked through
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Transfer the cod fillets into serving dishes, top off with the sauce and sprinkle with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order If you Purchase from this Link)
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[…] Honey Garlic Glazed Cod | Bacalao a la Miel from Spain on a Fork […]
09 . Dec . 2024Dixie
18 . Nov . 2024Hello Albert,
I searched for something good to go with a bottle of Macabeo (i.e., white, Castilla La Mancha, Spain)…found your website, and then this recipe. I went with halibut (what I had in the freezer), and since there was no ‘sweet smoked Spanish paprika’ in the spice cabinet, I took a wild guess and mixed sweet Hungarian paprika with a dash of smoked paprika. It fish turned out fantastic, wonderful flavors, and it paired perfectly with the wine (as did a side of steamed artichokes with Spanish alioli dipping sauce). This recipe is a definite keeper! Next time I’ll obtain all the ingredients as written. I am so very happy I found your website; can’t wait to try other recipes you have. Thank you!
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
19 . Nov . 2024Irene
23 . Dec . 2023Dear Albert, is there an alternative for the flour coating ( low-card version) ?
Many thanks and merry Christmas, Irene ( austria)
Spain on a Fork
You can just omit it, though the fish won’t have a crust on it, but it will taste great! Much love 🙂
24 . Dec . 2023Ramya
Cant wait to make this soon for me can i use tofu i never had honey garlic glazed cod before perfect for my after office meals love your recipes as always brightens up my day everyday after work
20 . Dec . 2023Spain on a Fork
Sounds great Ramya! Much love 🙂
21 . Dec . 2023