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+ servings

Oven Roasted Cod with Saffron & Lemon

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 14 ounce fillet of cod 390grams
  • pinch sea salt
  • pinch black pepper
  • 2 cloves garlic
  • 1/2 tsp saffron threads
  • 2 sprigs fresh rosemary
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 4 slices of lemon


  1. Pat down two 7 ounce fillets of cod with paper towels, season them with sea salt and freshly cracked black pepper, set aside

  2. Finely mince 2 cloves of garlic and add them into a mortar, remove the needles from 1 large sprig of rosemary, roughly chop them and add them to the mortar with the garlic, pinch in 1/2 tsp of saffron threads and using a pestle pound down on the mixture until you form a paste, then squeeze in 1 tsp of fresh lemon juice and 1 tbsp of extra virgin olive oil, mix it all together until well combined

  3. Line a baking pan with some foil paper, add four slices of lemon and place the cod fillets on top the lemon, evenly spread the sauce on top of the fillets, making sure to cover the entire top part of the fillet

  4. Add into a preheated oven, bake + broil option 250 C - 475 F, make sure to put it on a wire rack in the middle of the oven, after 15-16 minutes remove from the oven

  5. Transfer the fillets to a serving dish, garnish with some of the cooked lemon slices from the baking pan and a sprig of fresh rosemary, enjoy!

Recipe Notes

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