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 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.
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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). 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 Tomato and Olive Sauce?
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 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.
