Mediterranean & Spanish Baked Cod

Mediterranean & Spanish Baked Cod, (c)The Comfy Cabin, 2021

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.

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Mediterranean & Spanish Baked Cod, (c)The Comfy Cabin, 2021

Mediterranean & Spanish Baked Cod

The Comfy Cabin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean, Spanish


  • 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.
Keyword fish
Debra Roinestad

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