20-Min Bacalao con Tomate
Flaky salt-cod fillets seared golden, then finished in a bright tomato sauce with garlic and a whisper of paprika. Spanish comfort in one skillet, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 312
- Protein
- 38g
Ingredients
- 1 lb salt cod (bacalao), skin-on fillets
- 1 can (14 oz) canned crushed tomatoes
- 3 cloves garlic cloves, minced
- ½ tsp smoked paprika
- 3 tbsp olive oil
- ½ whole lemon
Instructions
- 1
Pat cod fillets dry with paper towels. Season lightly with salt and black pepper on both sides.
- 2
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear cod skin-side down for 3 minutes without moving until skin is golden and crispy.
- 4
Flip cod carefully. Add minced garlic to the pan around the fillets and cook 30 seconds until fragrant.
- 5
Pour crushed tomatoes over cod, sprinkle paprika, and simmer gently for 6 minutes until sauce thickens.
- 6
Squeeze lemon juice over the top and serve straight from the skillet.
Tools you’ll need
- 12-inch skillet (cast iron or nonstick)
- paper towels
- wooden spoon
- lemon juicer (optional)
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