Baked Spanish-Style Cod with Tomato and Olive 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.

Flaky cod fillets baked in a rich tomato sauce with Kalamata olives and fresh herbs, capturing classic Spanish flavors. This Spanish-inspired seafood recipe, ready in about 40 minutes, pairs cod fillets, 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.

Prep: 15 min Cook: 25 min Serves 4 Spanish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Heat 3 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped small yellow onion and sauté for 5 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 14 oz canned crushed tomatoes, 1/2 cup pitted halved Kalamata olives, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Simmer the sauce for 8-10 minutes until slightly thickened, stirring occasionally.
  4. Step 4: Place 4 cod fillets in a baking dish and spoon the tomato-olive sauce evenly over the fillets.
  5. Step 5: Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork. Garnish with 2 tbsp chopped fresh parsley before serving.

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