Baked Spanish-Style Cod with Tomato and Olive Sauce
Flaky cod fillets baked in a rich tomato sauce with Kalamata olives and fresh herbs, capturing classic Spanish flavors. This spanish-inspired seafood ready in about 40 minutes blends (6 oz each) cod fillets, olive oil, small, finely chopped yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 olive oil
- 1 small, finely chopped yellow onion
- 3 cloves, minced garlic cloves
- 14 oz canned crushed tomatoes
- 1/2 cup pitted and halved Kalamata olives
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped (for garnish) fresh parsley
Instructions
- 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.
- 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.
- Step 3: Simmer the sauce for 8-10 minutes until slightly thickened, stirring occasionally.
- Step 4: Place 4 cod fillets in a baking dish and spoon the tomato-olive sauce evenly over the fillets.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Spanish-Style Cod with Tomato and Olive Sauce take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Spanish-Style Cod with Tomato and Olive Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Spanish-Style Cod with Tomato and Olive Sauce?
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 Tomato and Olive Sauce 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 Tomato and Olive Sauce?
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.
