Spain on a Fork > All Recipes > Main Dishes > One of Sevillas BEST Dishes | Orange Cod with Sautéed Spinach
All Recipes, Main Dishes / October 23, 2020

One of Sevillas BEST Dishes | Orange Cod with Sautéed Spinach

Sevilla, Spain. What many consider, one of the most beautiful cities in the world. It´s full of art & culture, amazing architecture and offers some of the most popular foods in Spain. In this recipe, I will show you how to make one of Sevillas best dishes, Orange Cod with Sautéed Spinach.


This dish is known in Sevilla as ¨Bacalao a la Naranja con Espinacas¨. It has so many great flavors, it´s sweet & savory, it´s absolutely delicious. But the best part? It´s easy to make and done in about 30 minutes.


To make this dish use a GREAT Olive Oil. This is the base fat of the dish and what really brings it all together. I used one from Apollo Olive Oil called Millers Favorite. Truly, one of the BEST Extra Virgin Olive Oils money can buy.


TIPS & TRICKS to Make this Recipe: I used frozen cod that I thawed out. The secret? Make sure to pat it completely dry with paper towels. That way when you cook the cod, its got a great texture and it absorbs all the flavors. I also used fresh bagged spinach. But you can use frozen spinach. Just make sure to thaw it out and fully drain any excess liquid.

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make Orange Cod with Sautéed Spinach

4.2 from 5 votes
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Orange Cod with Sautéed Spinach

Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 14 oz fillet cod 400 grams
  • 1 large orange
  • 1 tsp sweet smoked spanish paprika 2.30 grams
  • 1/2 tsp cumin powder 1 gram
  • 1/2 tsp garlic powder 1.64 grams
  • 1/2 tsp onion powder 1.17 grams
  • 1/2 tsp sea salt 2.9 grams
  • dash black pepper
  • 10 oz fresh spinach 300 grams
  • 3 tbsp extra virgin olive oil 45 ml
  • 4 cloves garlic roughly minced
  • 2 slices orange for garnish

Instructions

  1. Pat dry a 14 oz piece of cod with paper towels, cut into 2 evenly sized fillets, add to a shallow bowl

  2. Squeeze the juice out of 1 large orange, pour over the cod fillets, cover with saran wrap and add to the fridge

  3. Meanwhile, add 1 tsp sweet smoked paprika into a bowl, along with 1/2 tsp cumin powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp sea salt & a dash of freshly cracked black pepper, mix together until well combined

  4. After 15 minutes remove the cod from the fridge, add the cod fillets to a wire rack, evenly sprinkle the spice mix on the cod fillets, do this on both sides

  5. Heat a large pan with a medium heat and add in a generous tbsp of extra virgin olive oil, after 2 minutes add in 4 cloves garlic roughly minced, mix with the olive oil, after 30 seconds add in 10 oz of fresh spinach, I like to add it in batches so it doesn´t overflow out of the pan, mix with the garlic and olive oil so it easily wilts, once it has all been added and the spinach is wilted, season with sea salt & black pepper, give it a quick mix, turn off the heat and place a lid on the pan

  6. Heat a nonstick fry pan with a medium-high heat, after 3 minutes add in 2 tbsp of extra virgin olive oil and add the cod fillets into the pan, after 3 minutes gently flip the cod to cook the other side (the thickness of my fillets where 1-inch), after a total cooking time of 6 minutes remove the pan from the heat

  7. Evenly divide the sauteed spinach into 2 serving dishes, add 1 fillet of cod on top of each spinach dish, garnish with a slice of orange, serve at once, enjoy!

Recipe Notes

Get the Extra Virgin Olive Oil I used to make this recipe

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10 Comments

  1. Krys

    1 star
    I followed it using the recipe. Did not like it. I thought it was bland. Before anyone says anything about me being unfamiliar with spices, I am Indian. I know how to cook with spices. I ended up creating a glaze for the fish using an orange, garlic and sweet white wine boiled down to a reduction.

    05 . Feb . 2022
  2. Aurora

    5 stars
    ¡Una buenísima receta, Señor Bevia! Soy siempre muy feliz con sus recetas.

    28 . Nov . 2021
    • Spain on a Fork

      Cuanto me alegro! Saludos 🙂

      28 . Nov . 2021
  3. Fish Dinner Ideas : One of Sevillas BEST Dishes | Orange Cod with Sautéed Spinach

    […] One of Sevillas BEST Dishes | Orange Cod with Sautéed Spinach […]

    30 . Mar . 2021
  4. Jenna

    5 stars
    Let me start simply – I hate fish. I hate it, I hate it, I hate it. Ate it as a kid when I lived on the coast and it was fine, but after moving inland, having 2x serious food poisoning from fish pretty much made it an absolute no go. Just the smell makes me shudder. Which is rough… as my husband could live on the stuff. From sushi (just… no) to fried and everything in-between, the man will eat anything pulled out of the water. I’m trying to cook healthy, I know he loves it, I need to be a grown up and cook the dratted fish. So, girding my loins and gritting my teeth (and having a backup chicken filet in the fridge, cooked and ready to go for myself) I tried this, figuring the orange would at least cut back on the fishy smell and lord knows I eat spinach like it is going out of style. Cooked. Plated. Stared at plate. Sighed. Took a tentative bite and… damned if it wasn’t good. Now, I’m not going to go all nutty and say this makes me like fish. I like – this – fish recipe. And it was tasty enough I’m now rummaging thru other recipes to give more a real try. Will likely still keep backup cooked chicken in the fridge (lol) as I learn, but thanks for helping me give my poor spouse a glimmer of hope he will get more seafood. (wanders off shaking her head and muttering ‘I liked a fish dish, how the hades did THAT happen!)

    28 . Jan . 2021
    • Spain on a Fork

      Well, I am so happy to hear that! Just take it one dish at a time 🙂 much love and stay safe

      28 . Jan . 2021
  5. Keith

    5 stars
    Loved the recipe. However even with marinading in orange juice for half an hour I could not taste orange. Next time will marinade 2 hours and add the zest of the orange.

    28 . Oct . 2020
    • Spain on a Fork

      So happy you enjoyed the dish! sorry to hear 30 minutes was not enough time to get that orange flavor, for me everytime it works, but hey, oranges are different all over the world, thanks for the comment and much love 🙂

      01 . Nov . 2020
  6. Frank A Teixeira

    5 stars
    Made this with salmon and it came out delicious.
    I am not a big fan of Pimentôn de La Vera but in this case it was a perfect flavor enhancer.
    I served it with the spinach and had to Portuguese-ify it with spicy Azorean style boiled new potatoes with butter and Pimenta moída,

    25 . Oct . 2020
    • Spain on a Fork

      That sounds amazing! Glad you enjoyed it 🙂 much love

      26 . Oct . 2020

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