Authentic Spanish Pimentón-Infused Cod with Smoked Paprika
Perfectly poached cod fillets infused with the smoky depth of authentic pimentón de la Vera, accompanied by roasted potatoes and garlic-scented greens for a true Andalusian meal. This spanish-inspired seafood ready in about 47 minutes pairs cod fillets, pimentón de la Vera, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz cod fillets
- 1 tsp pimentón de la Vera
- 2 tbsp olive oil
- 3 cloves garlic
- 1 lb potatoes
- 1 lemon
- 2 tbsp fresh parsley
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 lb peeled and cubed potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pimentón de la Vera. Spread on a baking sheet and roast for 25 minutes until golden and tender.
- Step 2: Season 12 oz cod fillets with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tbsp olive oil in an ovenproof skillet over medium heat, add 3 minced garlic cloves, and cook for 1 minute until fragrant but not browned.
- Step 3: Add cod to skillet, then squeeze juice from 1 lemon over fish. Place skillet in oven and bake for 12 minutes until fish flakes easily with a fork. Sprinkle with 2 tbsp chopped fresh parsley before serving with roasted potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Spanish Pimentón-Infused Cod with Smoked Paprika take to make?
Total time is about 47 minutes (10 min prep + 37 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Spanish Pimentón-Infused Cod with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cod fillets from drying out.
Can I substitute ingredients in Authentic Spanish Pimentón-Infused Cod with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Spanish Pimentón-Infused Cod with Smoked Paprika for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Spanish Pimentón-Infused Cod with Smoked Paprika?
Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
