Baked Cod with Saffron-Infused Tomato Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender cod fillets baked in a vibrant saffron and tomato sauce, infused with garlic and fresh herbs for a Mediterranean delight. This Spanish-inspired seafood recipe (mediterranean), ready in about 40 minutes, pairs cod fillets, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.

Prep: 15 min Cook: 25 min Serves 4 Spanish cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Soak 0.1 g of saffron threads in 2 tbsp warm water for 10 minutes to release color and aroma.
  2. Step 2: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Pour in 400 g canned crushed tomatoes, 1/4 cup white wine, and the saffron water with threads. Stir well, add 1 tsp salt and 1/2 tsp black pepper, and simmer the sauce gently for 10 minutes until it thickens slightly.
  4. Step 4: Place 600 g cod fillets in a baking dish and pour the saffron tomato sauce evenly over the fish. Arrange 1 sliced lemon over the top.
  5. Step 5: Bake uncovered for 15-18 minutes until the cod is opaque and flakes easily with a fork.
  6. Step 6: Remove from oven and sprinkle 3 tbsp chopped fresh parsley before serving.

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