For those of you that know me, you know I´m a sucker for seafood. This Pan Grilled Paprika Cod with Olives & Garlic is no exception. This dish is loaded with Spanish flavors, it´s easy to make, uses simple ingredients and it´s done in about 20 minutes. The perfect seafood dish for a busy weeknight or for a relaxed weekend lunch.
For this recipe I used a 14 ounce (390 grams) fillet of frozen cod that I fully thawed out. I love to use frozen fish, just because it makes it a lot cheaper and much easier for most folks to find. The secret when using frozen fish is to fully thaw it out, then pat it completely dry with paper towels. This removes any excess liquid in the fish to give it that ¨fresh¨ fish texture.
I also used black pitted Spanish olives in this dish. Now, if you can´t find black pitted olives in your market, that is ok. You can just use a chef´s knife, push down on each olive and the bone will be easily removed.
What really gives this cod dish that power-punch of flavor is the paprika. Make sure you use a high-quality sweet smoked Spanish paprika. As this is what really flavors this entire dish. Whether you serve this for lunch or dinner, weeknight or weekend, this will become your go-to cod recipe when you want big flavors within minutes.
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make this Pan Grilled Paprika Cod with Olives & Garlic
Pan Grilled Paprika Cod with Olives & Garlic
Ingredients
- 1 14 oz (390g) fillet cod
- 1 tsp sweet smoked Spanish paprika
- 3 cloves garlic
- 10 black pitted Spanish olives
- 1 tsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
- handful freshly chopped parsley
Instructions
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Pat down one 14 ounce (390 g) fillet of cod with paper towels, then cut it into two 7 ounce fillets, drizzle each one with extra virgin olive oil, season them with sea salt, freshly cracked black pepper and a generous portion of sweet smoked Spanish paprika
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Thinly slice 3 cloves of garlic and add into a bowl, cut 10 black pitted olives in half and add to the bowl with the garlic, squeeze in 1 tsp of fresh lemon juice, a generous tbsp of extra virgin olive oil, about 1 tbsp of freshly chopped parsley and lightly season with sea salt & freshly cracked black pepper, mix together until well combined
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Heat a nonstick fry pan with a medium-high heat, after 3 minutes add the cod fillets seasoned side down, after 3 minutes flip the fillets (the thickness of my fillets where 1/2 inch), after a total cooking time of 6 minutes (3 minutes per side), remove the cod fillets from the pan and transfer to a dish
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Using the same pan with the same heat add the olive and garlic mixture into the pan, mix continuously so the garlic doesn´t burn, after 60 to 90 seconds (you want the garlic to be aromatic and lightly browned), remove the pan from the heat and evenly divide the mixture on top of the cod fillets, sprinkle each one with freshly chopped parsley and serve at once, enjoy!
Recipe Notes
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Ann Davis-Rowe
08 . Jun . 2023Very fun! We used some Greek olives and overcooked then fish and it was still stupid good.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
08 . Jun . 2023Loretta
09 . Jan . 2021This was quite good, but I am really smitten with the cod with vegetables.
Spain on a Fork
Sounds great! Much love 🙂
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