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
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Open the appInstructions
Step 1
Pat cod fillets dry with paper towels. Season lightly with salt and black pepper on both sides.
Step 2
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 3
Sear cod skin-side down for 3 minutes without moving until skin is golden and crispy.
Step 4
Flip cod carefully. Add minced garlic to the pan around the fillets and cook 30 seconds until fragrant.
Step 5
Pour crushed tomatoes over cod, sprinkle paprika, and simmer gently for 6 minutes until sauce thickens.
Step 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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