Best Baked Cod Spanish Style Recipes

BAKED COD RECIPE WITH LEMON AND GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
• In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
• Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
• Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
• To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
• Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

CLASSIC ONE-PAN SPANISH COD WITH POTATOES & PEAS

Steps:

• Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
• Meanwhile, pat dry a 14 oz fillet of cod with paper towels, cut into 4 evenly sized pieces and season with sea salt & black pepper
• Add 1/4 cup all-purpose flour into a shallow bowl, along with 1/2 tsp sweet smoked paprika, mix together, coat each piece of cod in the flour mixture
• Add the coated pieces of cod into the pan with olive oil, cook for 2 1/2 minutes per side or until fully cooked through, then remove the cod fillets from the pan and cover with foil paper
• Using the same pan with the same heat, add in 1 onion thinly sliced and 6 cloves garlic thinly sliced, mix with the olive oil, after 5 minutes and the onions are translucent, add in 2 medium sized potatoes (peeled & washed) that have been cut into 1/2 inch (1.25 cm) pieces, along with 1/2 cup white wine and season with sea salt & black pepper, turn up the heat to a medium-high, mix together and cook for a couple minutes
• After 3 minutes and the alcohol has cooked off, add in 2 1/2 cups of vegetable broth, or enough to just cover the potatoes, after 16 to 18 minutes and most of the broth has been absorbed by the potatoes, but there is still some broth left, add in 1/2 cup frozen peas, after another 5 to 7 minutes and there is virtually no broth left, add the cod fillets back into pan, lower the fire to a low-medium heat and simmer for 2 minutes
• Remove the pan from the heat and sprinkle with finely chopped parsley, enjoy!

SPANISH COD

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.

BAKED COD SPANISH STYLE

Steps:

• Cut cod into 1/2 inch strips (the whole fish fillet is ok ).
• Sprinkle with salt and pepper.
• Place on an olive oil coated baking sheet.
• Sprinkle with onion and bell pepper.
• Pour tomatoes and black olives around cod.
• Bake in hot oven 375 degrees Fahrenheit until fish is just tender, about 30 minutes.
• Remove fish to serving platter.
• Mix flour with a little water and pour over the sauce.
• Pour over fish; garnish with watercress if desired.

BAKED FISH, SPANISH STYLE

Steps:

• Preheat oven to 375°F.
• If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.
• Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.
• Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.
• Garnish with lemon slices, and serve hot.