Baked Saffron Cod with Patatas Bravas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender cod fillets infused with saffron and served atop crispy, spicy potatoes. A vibrant dish that embodies the flavors of the Spanish coast. This spanish-inspired seafood ready in about 50 minutes pairs cod fillets, saffron threads, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.5 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, combine 1/2 tsp saffron threads with 1 tbsp warm water and let steep for 10 minutes.
  2. Step 2: Place 4 (6 oz) cod fillets on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, season with salt and pepper, and top with 1/4 cup dry white wine, 2 lemon slices, and the saffron infusion.
  3. Step 3: In a medium bowl, toss 2 medium potatoes (peeled and cut into 1/2-inch cubes) with 1/4 cup olive oil, 1/4 tsp smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet.
  4. Step 4: Roast potatoes at 400°F for 25-30 minutes, turning halfway, until golden and crisp.
  5. Step 5: In a small saucepan over medium heat, combine 1/4 cup piquillo peppers, 1/4 cup tomato sauce, and 1/4 tsp smoked paprika. Simmer for 5 minutes until slightly thickened.
  6. Step 6: After potatoes are done, remove from oven and stir in 1/4 cup piquillo pepper sauce. Return to oven for 5 minutes to heat through.
  7. Step 7: Bake the cod for 15-18 minutes, until the fish flakes easily with a fork.
  8. Step 8: Serve cod on top of patatas bravas, garnished with 2 tbsp fresh parsley.

Frequently asked questions

How long does Baked Saffron Cod with Patatas Bravas take to make?

Total time is about 50 minutes (20 min prep + 30 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 Baked Saffron Cod with Patatas Bravas?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Saffron Cod with Patatas Bravas?

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 Baked Saffron Cod with Patatas Bravas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Baked Saffron Cod with Patatas Bravas?

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.

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