Spanish Baked Cod with Tomatoes & Olives using Spain Paella Blend

When you want dinner to feel bright, cozy, and effortless, this baked cod brings it home. The Spain Paella Infused Olive Oil Blend layers the fish, tomatoes, and olives with warm Spanish flavor that feels right at the table.

Garden Infuzions

Spanish Baked Cod with Tomatoes & Olives using Spain Paella Blend

Tender cod bakes under juicy tomatoes, briny olives, and the warm Spanish character of Spain Paella Infused Olive Oil Blend for an easy, flavor-packed dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Spanish

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds cod fillets cut into 4 portions
• 2 tablespoons Spain Paella Infused Olive Oil Blend
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion thinly sliced
• 3 cloves garlic minced
• 2 cups cherry tomatoes halved
• 1/2 cup pitted green olives halved
• 1/4 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving

Equipment

• 1 baking dish Medium size
• 1 Skillet For the tomato-olive mixture
• 1 Chef Knife For slicing onion and tomatoes
• 1 Cutting board For prep
• 1 set Measuring spoons For oil and seasonings
• 1 Tongs or Spoon For spooning sauce over fish

Method

 

Instructions

1. Preheat the oven to 400 F and lightly oil a medium baking dish.
2. Pat the cod dry and arrange the fillets in a single layer in the dish.
3. Warm the Spain Paella Infused Olive Oil Blend and extra-virgin olive oil in a skillet over medium heat.
4. Add the onion and cook for 3 to 4 minutes, stirring often, until it starts to soften.
5. Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant.
6. Add the cherry tomatoes, olives, white wine, lemon juice, salt, and black pepper, then cook for 2 to 3 minutes until the tomatoes begin to release their juices.
7. Spoon the tomato-olive mixture over and around the cod.
8. Bake for 18 to 22 minutes, until the fish flakes easily with a fork and looks opaque in the center.
9. Finish with chopped parsley and serve with lemon wedges.

Notes

Choose cod fillets that are similar in thickness so they bake evenly. This dish is best served right after baking, while the tomatoes are juicy and the fish is just tender. The Spain Paella Infused Olive Oil Blend gives the sauce a warm, savory depth that ties the whole pan together.

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Recipe Tips

Use thick cod fillets so they stay tender in the oven. If your tomatoes are very juicy, let the dish rest for a few minutes after baking so the sauce settles nicely. Spoon some of the pan juices over the fish before serving.

Serving Suggestions

Serve this with rice, crusty bread, or roasted potatoes to catch the flavorful tomato-olive juices. A simple green salad or sautéed greens also make a great partner for the plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm gently in a covered baking dish at a low oven temperature so the cod stays delicate.

Variations

Swap cod for halibut or haddock if you like another firm white fish. Add capers for a sharper briny note, or tuck in thin fennel slices for a softer, sweeter vegetable layer.

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