Pan-Seared Cod with Saffron and Tomato Sofrito

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate cod fillets pan-seared and served with a vibrant Spanish saffron and tomato sofrito that infuses the dish with rich, aromatic flavors. This spanish-inspired seafood ready in about 35 minutes pairs 6 oz each cod fillets, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until soft and fragrant.
  2. Step 2: Stir in 3 diced medium ripe tomatoes, 1/4 tsp saffron threads soaked in 2 tbsp warm water, and 1/2 tsp smoked paprika. Cook for 10 minutes until the mixture thickens into a sofrito. Season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: In a separate skillet, heat remaining 2 tbsp olive oil over medium-high heat. Pat dry 4 cod fillets (6 oz each) and season with salt and pepper. Sear the cod for 4 minutes on each side until golden and cooked through.
  4. Step 4: Plate the cod fillets and spoon the saffron tomato sofrito over them. Garnish with 2 tbsp chopped fresh parsley and serve with 4 lemon wedges.

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Frequently asked questions

How long does Pan-Seared Cod with Saffron and Tomato Sofrito 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 Pan-Seared Cod with Saffron and Tomato Sofrito?

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 6 oz each cod fillets from drying out.

Can I substitute ingredients in Pan-Seared Cod with Saffron and Tomato Sofrito?

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 Pan-Seared Cod with Saffron and Tomato Sofrito 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 Pan-Seared Cod with Saffron and Tomato Sofrito?

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.

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