Name: Spanish Baked Fish with Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 30 ml olive oil; 100 g potato; 100 g cod fillet; 4 g flour; 25 g onion; 1 clove garlic; 50 g tomato; 30 ml white wine; 1 g paprika; 120 ml vegetable broth; 0.05 g saffron; 0.5 g sea salt; 0.25 g black pepper; 2.5 g parsley

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Spanish Baked Fish with Potatoes

Spanish Baked Fish with Potatoes

A delicious and comforting baked fish dish with tender potatoes and a flavorful sauce.

This meal provides a healthy source of protein and vegetables, perfect for a balanced dinner.

Source

Ingredients:

30
ml
olive oil
100
g
potato
100
g
cod fillet
4
g
flour
25
g
onion
1
clove
garlic
50
g
tomato
30
ml
white wine
1
g
paprika
120
ml
vegetable broth
0.05
g
saffron
0.5
g
sea salt
0.25
g
black pepper
2.5
g
parsley

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Instructions:

Heat a large fry pan over medium heat and add the olive oil.
While the oil is heating, peel and slice the potatoes into 1 cm thick rounds.
Add the sliced potatoes to the hot pan in a single layer, cooking in batches for 3 minutes per side. Transfer to a plate lined with paper towels.
Pat the cod fillets dry with paper towels, season with sea salt and black pepper, and coat each fillet in flour. Finely chop the onion and roughly chop the garlic.
Once all the potatoes are lightly fried, add the cod fillets to the hot pan and cook for 2 minutes per side. Transfer to a plate lined with paper towels.
In the same pan, add the chopped onion and garlic, mixing continuously. After 3 to 4 minutes, when the onion is translucent, add 1 tbsp of flour and mix for 1 to 2 minutes. Then add the grated tomatoes, white wine, paprika, and season with salt and pepper. Mix and let simmer.
Once the mixture thickens (about 3 to 4 minutes), add the vegetable broth and saffron. Raise the heat and simmer for 4 to 5 minutes until slightly creamy, then remove from heat.
In a casserole dish, add half of the sauce, then layer the fried potatoes, followed by the cod fillets, and pour the remaining sauce over the top.
Bake in a preheated oven at 210°C for 15 minutes or until the fish and potatoes are cooked through.
Serve directly from the casserole dish or transfer to serving plates, garnished with chopped parsley.

Nutrition	Per Serving 466 g	Per 100g
Energy	526.9 kcal	113 kcal
Protein	24.8 g	5.3 g
Fibre	3.8 g	0.8 g
Salt	1.2 g	0.3 g
Sugar	3.2 g	0.7 g
Carbohydrates	29.4 g	6.3 g
Fat	31.3 g	6.7 g

Environmental	Per Serving 466 g	Per 100g
CO2	1.2 kg	0.3 kg
Water	1.5 l	0.3 l

30
ml
olive oil
100
g
potato
100
g
cod fillet
4
g
flour
25
g
onion
1
clove
garlic
50
g
tomato
30
ml
white wine
1
g
paprika
120
ml
vegetable broth
0.05
g
saffron
0.5
g
sea salt
0.25
g
black pepper
2.5
g
parsley

Heat a large fry pan over medium heat and add the olive oil.

While the oil is heating, peel and slice the potatoes into 1 cm thick rounds.

Add the sliced potatoes to the hot pan in a single layer, cooking in batches for 3 minutes per side. Transfer to a plate lined with paper towels.

Pat the cod fillets dry with paper towels, season with sea salt and black pepper, and coat each fillet in flour. Finely chop the onion and roughly chop the garlic.

Once all the potatoes are lightly fried, add the cod fillets to the hot pan and cook for 2 minutes per side. Transfer to a plate lined with paper towels.

In the same pan, add the chopped onion and garlic, mixing continuously. After 3 to 4 minutes, when the onion is translucent, add 1 tbsp of flour and mix for 1 to 2 minutes. Then add the grated tomatoes, white wine, paprika, and season with salt and pepper. Mix and let simmer.

Once the mixture thickens (about 3 to 4 minutes), add the vegetable broth and saffron. Raise the heat and simmer for 4 to 5 minutes until slightly creamy, then remove from heat.

In a casserole dish, add half of the sauce, then layer the fried potatoes, followed by the cod fillets, and pour the remaining sauce over the top.

Bake in a preheated oven at 210°C for 15 minutes or until the fish and potatoes are cooked through.

Serve directly from the casserole dish or transfer to serving plates, garnished with chopped parsley.