Spanish Cod Bake with Tomatoes and Olives Recipe
This simple bake with cod, tomatoes, and black olives is reminiscent of Mediterranean dishes from Spain’s coastal regions. The fish bakes in a sauce of tomatoes, garlic, and olive oil, so it stays juicy and tender. It’s a convenient oven-baked dinner that almost cooks itself, filling your home with the aroma of a small seaside tavern.
The fish bakes directly in a fragrant tomato, garlic, and olive oil sauce, which keeps it exceptionally juicy and tender. The combination of black olives, oregano, and bay leaf gives the dish a distinctly Spanish, seaside character with very little effort.
Chef's tips
Use good-quality canned tomatoes and a flavorful olive oil—the sauce is the heart of this dish. Don’t overbake the cod; start checking it a bit earlier, as oven temperatures can vary. If the sauce seems too acidic, balance it with a pinch of sugar or a drizzle of olive oil.
How to serve
Serve straight from the baking dish, with plenty of fresh bread or baguette to soak up the sauce. A simple green salad with a lemony vinaigrette or steamed green beans makes a fresh side. For a more filling meal, pair it with rice, boiled potatoes, or couscous.
Ingredients
- cod fillet skinless and boneless - 600 g
- canned chopped tomatoes - 400 g
- onion sliced into feathers - 1 piece
- garlic thinly sliced - 3 cloves
- black olives pitted, halved - 60 g
- red bell pepper cut into strips - 1 piece
- olive oil - 4 tablespoons
- dried oregano - 1 teaspoon
- bay leaf - 1 piece
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Pat the cod dry with paper towels, cut into 4 portions, lightly salt, and set aside.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and sauté for 4–5 minutes, until softened and slightly translucent. Add the garlic slices and cook for 1 more minute, taking care not to burn the garlic.
- Add the red pepper strips and sauté for 3–4 minutes, until slightly softened. Pour in the canned tomatoes, add the bay leaf, dried oregano, a pinch of salt, and pepper. Cook for 8–10 minutes over medium heat, until the sauce thickens slightly.
- Add the olives to the sauce and stir. Remove the bay leaf.
- Spread 1 tablespoon of olive oil over the bottom of a baking dish. Pour in the tomato sauce and spread it evenly. Arrange the pieces of cod on top, gently pressing them into the sauce. Drizzle the fish with the remaining 1 tablespoon of olive oil and sprinkle with pepper.
- Place the dish in the preheated oven and bake for 15–18 minutes, until the cod turns white and flakes easily when pressed with a fork. Do not bake too long so the fish does not dry out.
- After removing from the oven, sprinkle the dish with chopped parsley. Serve immediately, preferably with bread or boiled potatoes.
Storage
Przechowuj w szczelnym pojemniku. Przy podgrzewaniu w piekarniku lub na patelni dodaj łyżkę wody, aby sos się nie przypalił, a ryba nie wyschła.
