Baked Spanish-Style Cod with Saffron and Roasted Peppers

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Delicate cod fillets baked in a saffron-infused tomato sauce topped with roasted red peppers, capturing the essence of Spanish coastal cuisine. This Spanish-inspired seafood recipe, ready in about 40 minutes, pairs cod fillets, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 4 pieces (6 oz each) cod fillets
• 3 tbsp extra virgin olive oil
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 cup, sliced roasted red bell peppers
• 14 oz can canned diced tomatoes
• 1/2 cup fish stock or water
• 1/4 tsp saffron threads
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• for serving fresh lemon wedges

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Instructions

1. Step 1: Preheat oven to 375°F. In a small bowl, soak 1/4 tsp saffron threads in 1/2 cup warm fish stock or water for 10 minutes to release color and flavor.
2. Step 2: Heat 3 tbsp extra virgin olive oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
3. Step 3: Add 3 minced garlic cloves and 1 tsp smoked paprika; cook for 1 minute until fragrant.
4. Step 4: Stir in 14 oz canned diced tomatoes, soaked saffron with liquid, 1 cup sliced roasted red bell peppers, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until the sauce thickens slightly.
5. Step 5: Pour the tomato-saffron sauce into a baking dish and place 4 cod fillets (6 oz each) on top, spooning some sauce over the fish.
6. Step 6: Bake uncovered for 15-18 minutes until the cod is opaque and flakes easily with a fork.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve with fresh lemon wedges.