Baked Spanish-Style Cod with Smoked Paprika and Tomato
Delicate cod fillets baked in a vibrant sauce of smoked paprika, tomatoes, and onions for a flavorful and comforting Spanish-inspired dish. This spanish-inspired seafood ready in about 35 minutes pairs (5 oz each) cod fillets, olive oil, medium, thinly sliced 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 (5 oz each) cod fillets
- 3 tbsp olive oil
- 1 medium, thinly sliced yellow onion
- 4 minced garlic cloves
- 2 tsp smoked paprika
- 14 oz canned diced tomatoes
- 1/4 cup chopped fresh parsley
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium thinly sliced yellow onion and sauté for 5 minutes until translucent.
- Step 2: Add 4 minced garlic cloves and 2 tsp smoked paprika to the skillet, cook for 1 minute until fragrant.
- Step 3: Stir in 14 oz canned diced tomatoes with juices, simmer for 8 minutes until sauce thickens slightly.
- Step 4: Transfer tomato sauce to a baking dish and nestle 4 cod fillets (5 oz each) into the sauce. Drizzle 1 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bake for 12-15 minutes until cod is opaque and flakes easily with a fork.
- Step 6: Remove from oven, drizzle with 1 tbsp fresh lemon juice, sprinkle 1/4 cup chopped fresh parsley, and serve warm.
Frequently asked questions
How long does Baked Spanish-Style Cod with Smoked Paprika and Tomato take to make?
Total time is about 35 minutes (15 min prep + 20 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 Spanish-Style Cod with Smoked Paprika and Tomato?
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 (5 oz each) cod fillets from drying out.
Can I substitute ingredients in Baked Spanish-Style Cod with Smoked Paprika and Tomato?
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 Spanish-Style Cod with Smoked Paprika and Tomato 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 Spanish-Style Cod with Smoked Paprika and Tomato?
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.
