Bacalao con Tomate or cod in tomato sauce isn’t just a recipe; it’s a passport to Sevilla’s sunny streets. The flaky cod, bold marinara, and no-fuss prep make it a dinner win every time. Each serving of this Spanish Baked Cod in Sturdy Marinara Sauce contains 139 grams of protein. So grab your Sturdy Marinara Sauce and get cooking. You’re about to love every bite!
What You’ll Need
- 1 1/4 cups Sturdy Marinara Sauce (80g protein per jar)
- 4 cod fillets (7 oz each)
- 1/4 cup extra virgin olive oil
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 large brown onion, diced
- 8 cloves garlic, thinly sliced
- 2 bay leaves
- 1/4 teaspoon white sugar (optional, to balance acidity)
- Fresh parsley, chopped (for garnish)
How to Make It
- Pat the cod fillets dry with paper towels, season with salt and pepper on one side, and coat evenly in all-purpose flour.
- Heat olive oil in a large skillet over medium heat. Once hot but not smoking, fry the cod for 1 minute per side, creating a light golden crust. Remove the cod from the pan and set aside.
- Using the same pan, add the diced onion and sliced garlic. Sauté over medium heat, stirring occasionally, until the onion is translucent and the garlic is fragrant (about 5 minutes).
- Add Sturdy Marinara Sauce to the pan. Stir in a pinch of white sugar, two bay leaves, and a touch more salt and pepper to taste. Lower the heat to medium-low and let the sauce simmer for 10 minutes to thicken and develop flavor.
- Return the cod fillets to the pan, ensuring they’re coated in the marinara sauce. Cover with a lid and simmer for 3-5 minutes, or until the cod is fully cooked and flakes easily with a fork.
- Remove the pan from heat, sprinkle with freshly chopped parsley, and serve directly from the pan or transfer to serving plates. Pair with fried potatoes or a side of fresh bread for the ultimate Spanish-inspired meal.
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