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–+ servings
Spain Paella Infused Olive Oil 250ml bottle
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
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Ingredients Equipment Method Notes

Ingredients
  

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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