This recipe is a flavorful mixture of tangy and sweet.
As a child growing up in New York City, one of my favorite dishes was tomato-based salted cod fish, bacalhau. Once a week, I would always look forward to this dish with a side of french fries…yum!
I recreated this dish inspired by my Mediterranean and Hispanic heritage. It’s a fusion of flavors that makes this dish extra delicious! Plus, this dish pairs well with any side of rice, salad, or potatoes.
Mediterranean & Spanish Baked Cod
- 1 1/2 pounds cod fish or frozen bag or cod
- 1 yellow onion, chopped
- 1 clove of garlic, chopped
- 1/4 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 1/4 tsp parsley
- 1 can of tomato paste
- 1/4 cup sun-dried tomatoes or tomatoes, chopped
- 1/4 cup of mixed olives
- salt and pepper to taste
- 1/4 cup white cooking wine or water
- 4 tbs olive oil
- Preheat the oven to 400 degrees. Pad the cod with paper towels until dry.
- Add olive oil and cod to a 9”x13” baking dish.
- Add all the spices, chopped onions, garlic, tomatoes, tomato paste, and olives.
- Pour water or white cooking wine in the dish.
- Bake for 20-25 mins. or until the fish is opaque (depending on the thickness of the cod fish).
- Add extra olives if desired
For extra flavor: add the spices to the cod ahead of time and place back in the fridge for about 30 mins so the flavors can set in.