We are a family of fish lovers here. Whenever we go out to eat the thing you can almost guarantee everyone will order most of the time is fish and chips. We love, LOVE our fish and chips! Not so good for you however, so it remains a rare treat and usually only when we are dining out.
I will only ever very rarely deep fry fish at home. It is not something that ever happens on a regular basis. Usually if I cook fish at home it will be baked or lightly pan fried.
When I was a teenager I used to cook this fish dish for my family, called Tomato Baked Haddock. I can't even begin to tell you where I got the recipe now, but they all loved it. Even in her later years, when I was visiting, my mother would ask me to make my Tomato Baked Haddock.
It was a simple dish. Just a block of frozen fish filets, cut into serving pieces and baked in a casserole with a tin of tomatoes, and some chopped peppers and onions poured over top. I am not sure if it was everyone that loved it so much as it was my mother who loved it.
This Spanish Cod recipe I am sharing with you today is a play on that old dish. It is a tad bit more sophisticated and has more of a Mediterranean flair to it.
It also uses Cod instead of Haddock, and is sized just for two people. Might I also add that it is delicious!
It is a recipe I loosely adapted from one that I found on a page called Spain on a Fork. It specializes in Mediterranean food and cooking.
What you have here are fresh cod loins seasoned and lightly dusted with flour and then browned on both sides to perfection in a bit of oil along with some sprigs of fresh thyme. You could also use butter if you wanted to.
Once browned, it is removed and a simple Spanish style tomato sauce is created in the pan drippings. It is lightly spiced with smoked paprika, and flavored with onions, garlic and peppers. I like to keep it fairly simple. I also add a touch of sugar to take away from any acidity of the tomatoes.
The two things together are a beautiful combination of textures and flavors. I love Cod. It has such a mild flavor and almost a sweetness about it. For me, it is the least fishiest of all the fishes.
This simple tomato sauce goes wonderfully with it. It is not complicated. It is just simple flavors, put together in a simple way . . . but when thrown together as in this fabulous entrée, something magical is created. Quick, easy, simple and delicious is always my choice of the day!
WHAT YOU NEED TO MAKE SPANISH COD
On their own, there is nothing really complicated here. Put together and you have an exceptional dish that I would say is company worthy.
For the fish:
- 2 thick cod loins, each about 6 ounces in weight
- salt and pepper to taste
- flour to dust
- a few sprig of fresh thyme
- 1 TBS light olive oil
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and finely chopped
- 1/2 each red and green bell pepper, finely chopped
- 1/4 tsp smoked paprika
- 1 14 oz (400g) tin of chopped tomatoes in tomato sauce
- salt and black pepper to taste
- 1 tsp white sugar
- 1/2 fresh lemon
You can use frozen cod loins if you wish. Just make sure that you thaw it out completely before cooking it. Make sure you pat it proper dry with some paper toweling as well. This will ensure a crisp coating.
You can use any color of peppers you like. Some people can't really stand or even digest green peppers. If you are one of those, by all means use red and yellow, or orange, etc. They are there to add texture, flavor, and color.
HOW TO MAKE SPANISH COD
This is really quite straightforward and simple to do. If you follow the directions succinctly you will be rewarded with a really fabulous fish dish!
Pat your fish dry with some paper kitchen toweling. Season on both sides with salt and black pepper. Dust lightly with flour, shaking off any excess. Set aside.Heat the oil in a medium sized deep skillet over moderate heat. Add the sprigs of thyme and the fish (presentation side down) and sauté for2 to 3 minutes on that side, until golden brown. Carefully flip over and brown on the other side for an additional 2 to 3 minutes. The fish should just be cooked through. You will know as the edges will flake slightly when you tease them with the tines of a fork.Remove to a plate, lightly cover and keep warm.Add the onions and peppers to the drippings in the pan. Sauté until softened, about 5 minutes, scraping up any browned bits from the fish. Add the garlic and saute for about 30 seconds longer.Season to taste with salt, black pepper and smoked paprika. Pour in the tinned tomatoes and give everything a stir to combine. Add the sugar and bring to the boil, then reduce to a simmer and allow to simmer for about 5 minutes over low heat. Taste and adjust seasoning as necessary.Return the cod fillets to the pan, nestling them into the tomato sauce. Heat through. Squeeze the lemon over all and serve immediately. Delicious!
And that is basically that! This is such a simple dish with amazingly wow flavors. It is healthy and uncomplicated. If you follow the directions and cook time, you will be rewarded with tender, juicy, perfectly cooked fish fillets, and that sauce is absolute perfection.
I served this with some brown rice and some green beans, but it would also go nicely with mashed potatoes, or buttered noodles. I think any vegetable would work on the side of this or even a nice leafy salad. Don't skip out on the squeeze of lemon over top at the finish! This really adds a tasty bit of magic!
Some other tasty fish recipes that I have cooked here on The English Kitchen are:
PAN FRIED COD - This is my favorite way to cook fish at home. The fish always ends up tender and juicy and there is a simple lemon butter sauce to spoon over it when it is done. Fish really doesn't get much better than this simple dish.
LOW CARB FISH PIES - Fish pie doesn't have to be loaded with fat and calories. These tasty fish pies are a tasty mix of smoked haddock, cod, salmon and king prawns, in a lush and creamy sauce. Topped with buttery crisp phyllo dough instead of potato. These always go down a real treat!
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Spanish Cod
Yield: 2Author: Marie RaynerPrep time: 10 MinCook time: 20 MinTotal time: 30 MinThis tasty fish dish is loaded with plenty of flavor. Tender juicy perfectly cooked cod loins in a delicious Mediterranean sauce. Serve with rice and a vegetable on the side for super tasty and healthy supper!Ingredients
For the fish:- 2 thick cod loins, each about 6 ounces in weight
- salt and pepper to taste
- flour to dust
- a few sprig of fresh thyme
- 1 TBS light olive oil
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and finely chopped
- 1/2 each red and green bell pepper, finely chopped
- 1/4 tsp smoked paprika
- 1 14 oz (400g) tin of chopped tomatoes in tomato sauce
- salt and black pepper to taste
- 1 tsp white sugar
- 1/2 fresh lemon
Instructions
- Pat your fish dry with some paper kitchen toweling. Season on both sides with salt and black pepper. Dust lightly with flour, shaking off any excess. Set aside.
- Heat the oil in a medium sized deep skillet over moderate heat. Add the sprigs of thyme and the fish (presentation side down) and sauté for2 to 3 minutes on that side, until golden brown. Carefully flip over and brown on the other side for an additional 2 to 3 minutes. The fish should just be cooked through. You will know as the edges will flake slightly when you tease them with the tines of a fork.
- Remove to a plate, lightly cover and keep warm.
- Add the onions and peppers to the drippings in the pan. Sauté until softened, about 5 minutes, scraping up any browned bits from the fish. Add the garlic and saute for about 30 seconds longer.
- Season to taste with salt, black pepper and smoked paprika. Pour in the tinned tomatoes and give everything a stir to combine. Add the sugar and bring to the boil, then reduce to a simmer and allow to simmer for about 5 minutes over low heat. Taste and adjust seasoning as necessary.
- Return the cod fillets to the pan, nestling them into the tomato sauce. Heat through. Squeeze the lemon over all and serve immediately. Delicious!
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