The ULTIMATE One-Pan Fish Recipe | Pan Fried Cod with Garlic Tomatoes
This Pan Fried Cod with Garlic Tomatoes, known as Bacalao Frito con Tomates al Ajillo, is about as simple as home cooking can get. But don´t let that fool you. This one-pan dish is packed with flavors, seriously easy to make and all done in about 20 minutes.
This is the perfect dish for a busy weeknight, yet bold enough for a relaxed weekend lunch. Either way, serve it next to a crunchy baguette and a bottle of Spanish Albariño from the region of Rias Baixas for an incredible meal.
For this recipe I used cod fillets I bought frozen and thawed out. You can fresh if you like, as well as any other type of firm white fish. Such as: Halibut, Tilapia or Hake, which is known as Merluza in Spain.
TIPS & TRICKS to Make this Recipe: Once you add the cherry tomatoes into the pan, lightly sautee them for about 3 minutes. If you go any longer, they will start to break apart. I cooked the cod fillets for about 2 1/2 minutes per side. You want to cook them just through. If you over cook them, they get a tough dry texture.
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Watch the Video Below on How to Make Pan Fried Cod with Garlic Tomatoes
Pan Fried Cod with Garlic Tomatoes
- 1/4 cup extra virgin olive oil 60 ml
- 2 cod fillets 8 oz / 250 grams each
- 8 cloves garlic
- 1 1/2 cups cherry tomatoes 225 grams
- 1/2 cup white wine 120 ml
- handful fresh parsley
- pinch sea salt
- dash black pepper
Roughly chop the cloves of garlic, cut the cherry tomatoes in half, finely chop the parsley and pat dry the cod fillets with paper towels and season with sea salt & black pepper
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes add in the cod fillets, cook for 2 to 3 minutes per side or until fully cooked through, then remove from the pan and set aside
Using the same pan with the same heat add in the chopped garlic, mix with the olive oil, after 30 to 45 seconds add in the cherry tomatoes, continue to gently mix together, after 3 minutes add in the white wine, 2 tbsp (8 grams) of the chopped parsley and season with sea salt & black pepper, give it one final mix and simmer
After 3 to 4 minutes and the white wine has reduced in half, add the cod fillets back into the pan, spoon some of the sauce over the fillets, cook for another 30 seconds to heat the cod through, then remove from the heat
Serve directly out of the pan sprinkled with fresh parsley, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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