This Spanish Baked Cod in Tomato Sauce is one of the most classic dishes that hail from Spain. It´s easy to make, packed with a ton of great flavors and all done in about 40 minutes. Serve it next to some Spanish potatoes and a crunchy baguette for an incredible meal.
This dish is known in Spain as Bacalao al Horno con Tomate. It´s a very typical dish from the region of Andalucia, but you will find it served all over Spain.
To make this recipe, I used frozen cod fillets I thawed out. But you can also use fresh cod, as well as any other type of firm white fish. Either way, make sure to pat the fish completely dry with paper towels, that way it can absorb all the goodness from the tomato sauce.
TIPS & TRICKS to Make this Recipe: I used fresh tomatoes that I finely grated to make the tomato sauce, but you can use canned tomato sauce or even passata. If you use fresh tomatoes, make sure to cook the sauce down for at least 10 to 15 minutes. This way it can thicken up and have a full body flavor.
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Watch the Video Below on How to Make Spanish Baked Cod in a Delicious Tomato Sauce
Spanish Baked Cod in a Delicious Tomato Sauce
- 4 cod fillets 7 oz / 200 grams each
- 3 tbsp extra virgin olive oil 45 ml
- 8 cloves garlic
- 1 onion
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 10 fresh tomatoes
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Finely chop the onion, thinly slice 4 cloves of garlic & roughly chop the other 4 cloves of garlic, finely chop the green bell pepper and finely grate the tomatoes to end up with 3 cups of tomato sauce (675 grams)
Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlic, mix with the olive oil, after 2 minutes and the sliced garlic is lightly browned, remove from the pan and set aside
Using the same pan with the same heat, add in the chopped onion & green bell pepper, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the chopped garlic, mix together for 30 seconds, then add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in the 3 cups grated tomatoes and season with sea salt & black pepper, mix together and simmer on a medium heat
Meanwhile, pat dry the cod fillets with paper towels and season with sea salt & black pepper, just on one side
After simmering the tomato sauce for 10 to 15 minutes and it has thickened up, remove from the heat
Transfer the tomato sauce into a casserole dish, place the cod fillets in a single layer over the tomato sauce
Add into a preheated oven, bake + broil option, 210 C - 410 F, after 16 to 18 minutes and the cod fillets are cooked through, remove from the oven
Sprinkle the reserved sauteed sliced garlic over the cod fillets and top with finely chopped fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe
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