Ingredients for Baked Cod Spanish Style
- 1 pound cod fillet
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped bell pepper (any color)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup pitted black olives
- 2 tablespoons all-purpose flour
- Fresh watercress, for garnish (optional)
- 1/4 cup cold water
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How to Make Baked Cod Spanish Style
- Preheat oven to 375°F (190°C).
- Cut 1 pound cod fillet into 1/2-inch thick strips.
- Season cod strips generously with salt and freshly ground black pepper.
- Drizzle 1 tablespoon olive oil over a baking sheet. Arrange cod strips in a single layer on the prepared baking sheet.
- Sprinkle 1/2 cup finely chopped onion and 1/2 cup finely chopped bell pepper (any color) evenly over the cod.
- Pour 1 (14.5 ounce) can of diced tomatoes, undrained, around the cod. Scatter 1/2 cup pitted black olives over the tomatoes.
- Bake for 25-30 minutes, or until the cod is flaky and cooked through.
- While the cod bakes, prepare the sauce: In a small bowl, whisk together 2 tablespoons all-purpose flour with 1/4 cup cold water until smooth.
- Once the cod is cooked, remove it from the oven and transfer to a serving platter.
- Pour the flour mixture into the baking sheet with the remaining sauce and stir to combine. Cook for 1-2 minutes, or until the sauce has thickened slightly.
- Pour the thickened sauce over the cod.
- Garnish with fresh watercress (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
14g
Fat
4g
Carbs
2g
