Fish in Tomato Sauce

Name: Fish in Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Cod Fillets — 400 g; Garlic — 3 cloves; Onion — 1 small; Green Bell Pepper — ½; Red Bell Pepper — ½; Extra Virgin Olive Oil — 30 ml; Smoked Paprika — ¼ tsp; Tomato Puree — 400 g; White Sugar — 1 pinch; Sea Salt — To taste; Black Pepper — To taste

This ultimate Spanish cod in tomato sauce is a simple, flavour-packed one-pan dish featuring mild, tender white fish fillets that perfectly absorb the vibrant sauce. With aromatic garlic, sweet bell peppers, and a hint of smoky paprika, this quick and healthy recipe transforms affordable frozen cod into a restaurant-quality Mediterranean meal, making it an ideal, stress-free option for busy weeknights or relaxed weekend dining.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 20 minutes

Servings: 2 to 4

Notes:

Using frozen cod is a brilliant, cost-effective choice for this recipe; it maintains a wonderful texture and mild flavour, and is a fantastic way to enjoy a gourmet-style meal on a budget.

The sauce is the soul of the dish; be sure to scrape up any flavourful, caramelised bits left in the pan after searing the cod, as these add essential depth to the tomato base.

A small kiss of white sugar added to the tomato puree is a vital step; it helps balance the natural acidity of the tomatoes and rounds out the savoury notes of the smoked paprika.

Keep the cooking time for the cod short; searing it for just a few minutes before letting it gently poach in the finished sauce prevents the delicate fish from overcooking or falling apart.

Garnish with fresh parsley and a squeeze of lemon juice just before serving; these finishing touches add a bright, herbal lift that perfectly complements the rich, earthy warmth of the sauce.

Prepare Vegetables
Finely dice the onion and bell peppers, and thinly slice the garlic cloves, ensuring all vegetables are washed and patted dry before cutting.

Sear Cod
Pat the thawed cod fillets dry, season with sea salt and black pepper, and sear in a pan with extra virgin olive oil for 2 minutes per side until golden.

Sauté Aromatics
Remove the fish from the pan, add the sliced garlic and onion, and sauté until fragrant before incorporating the diced bell peppers.

Develop Sauce
Season with smoked paprika, salt, and pepper, then pour in the tomato puree, adding a pinch of sugar to balance the acidity, and simmer for 5 minutes.

Finish and Serve
Return the cod fillets to the pan, cover, and cook for 2 minutes, then garnish with chopped fresh parsley and lemon slices to serve.