Garlic Herbed Spanish Cod With Roasted Potatoes Recipe

This recipe is a fantastic spin on a classic seafood dish, bringing together the fresh, bold flavors of smoked paprika and zesty lemon that pair perfectly with the tender, flaky cod. Plus, the roasted baby potatoes and caramelized red onions add that cozy, comforting vibe that’s always a hit after a long day!

I enjoy creating meals that are both flavorful and nutritionally balanced. My Garlic Herbed Spanish Cod with Roasted Potatoes fits that bill.

It stars cod, an omega-rich fish that holds up beautifully to the bold seasonings of smoked paprika, oregano, and thyme. Cod is found alongside many delightful flavors in Spanish cuisine, including saffron, which could easily amp up this dish’s color (not to mention its flavor!).

Instead, I keep the color and flavor of the dish bright with fresh lemon juice and well-seasoned baby potatoes.

Ingredients

High in protein, low in fat, rich in vitamins.

Cod is superb.

No wonder, then, that NSF certified this sustainably sourced fish a solid seafood choice for fitting the healthy-mind diet.

Ingredients:
Ingredients: Cod (Gadus morhua), salt.

Olive Oil: Fats that are friendly to the heart; full of antioxidants; and anti-inflammatory.

Garlic: Elevates immunity, enfolds antioxidants, intensifies taste.

Paprika, Smoked: A smoky warm flavor with vitamin E.

Rich.

Lemon: An abundant source of vitamin C that contributes sensational, zesty freshness.

Small potatoes: A stash of good-for-you complex carbohydrates; fiber-rich; with cholesterol-lowering, heart-healthy potassium.

Red onion: Imparts sweetness, is loaded with antioxidants, and brings anti-inflammatory properties.

Parsley: Delivers vitamin A and C and a freshly herbs-just-picked flavor.

Ingredient Quantities

• 4 cod fillets (about 6 oz each)
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, zested and juiced
• 2 tablespoons fresh parsley, chopped
• 1 1/2 pounds baby potatoes, halved
• 1 medium red onion, cut into wedges
• 1 teaspoon sea salt, for potatoes
• 1/2 teaspoon black pepper, for potatoes
• 1 tablespoon olive oil, for potatoes

Instructions

1. Set your oven to 400°F (200°C) to preheat.

2. In a substantial mixing bowl, add the halved baby potatoes and the red onion wedges. Drizzle in 1 tablespoon of olive oil, and sprinkle in 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. Toss to coat evenly.

3. Arrange the potatoes and onions in a single layer on a baking sheet. Place in the oven that has been preheated to 400 degrees Fahrenheit and roast for 20 minutes.

4. As the potatoes roast, ready the cod marinade: in a small bowl, whisk together 3 tablespoons of olive oil, 3 cloves minced garlic, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the zest of 1 lemon, and the juice of 1 lemon.

5. Dry the cod fillets with paper towels and lay them on a plate or tray. Spoon the prepared marinade over each fillet, making sure they’re all coated well. Let them sit for a few minutes, so they can absorb the flavors.

6. Take the baking sheet from the oven, and shove the potatoes and onions over to one side to clear a space for the cod fillets.

7. Position the marinated cod fillets on the side of the baking sheet that is empty.

8. Put the baking sheet back in the oven and continue roasting for another 12-15 minutes, or until:

• The cod is opaque and flakes easily with a fork (it might help to use a fork!),
• The potatoes are golden and tender.

9. Take the dish out of the oven and scatter the diced parsley on top of the cod and potatoes.

10. The garlic herbed Spanish cod is best served right out of the oven, alongside sweet roasted potatoes and onions. The cod is great hot or at room temperature and can be served with extra lemon wedges, as the following recipe suggests.

Equipment Needed

1. Oven
2. Baking sheet
3. Large mixing bowl
4. Small mixing bowl
5. Whisk
6. Measuring spoons
7. Lemon zester
8. Knife
9. Cutting board
10. Paper towels
11. Spoon
12. Fork

FAQ

• Can I use frozen cod fillets for this recipe?Absolutely, you can utilize frozen cod fillets. Just ensure they are thoroughly defrosted prior to the cooking process.
• What can I substitute for smoked paprika?If you lack smoked paprika, you might use standard paprika; however, for a truly smoky flavor, you might consider using a few drops of liquid smoke in your dish instead. Another alternative? Use regular paprika and, if you have any, a dash or two of smoked salt.
• Is it necessary to use baby potatoes?You can use regular potatoes instead; just cut them into smaller pieces to ensure that they roast evenly. No, you can’t substitute regular potatoes for rutabaga in a one-to-one ratio. Rutabaga has a very different flavor; however, you can use it for a uniquely flavored dish.
• How can I make this dish spicier?A sprinkle of red pepper flakes added to the spice mixture for the cod will lend the dish an extra kick.
• Can this dish be made ahead of time?Though they’re still perfect if served right after they’re made, the potatoes and the fish can be prepared in advance and held for quite a while before they’re plated up. All they need just before serving is a quick sauté for the fish and a reheating in the oven for the potatoes.
• What side dishes pair well with this recipe?A fresh plate is achieved by pairing this dish with a green salad or some steamed vegetables. Those green things complement it nicely.
• How long will leftovers last?You can keep leftover fish in the fridge for 2 days if you store it properly. That means using a container that’s airtight and won’t let any moisture in or out. If you’re reheating the fish, do so very gently; otherwise, you’re just drying it out and compromising the texture.

Substitutions and Variations

You can use haddock or halibut fillets in place of cod fillets.
Avocado oil: Substitute with canola oil or safflower oil.
Paprika that has been smoked: Use standard paprika, mixing it with a tiny bit of cayenne. The resulting blend has the typical sweet-smoky flavor of smoked paprika but isn’t as strong.
Dried oregano. Substitute with these: dried basil or dried marjoram.
Fresh parsley: Substitute with fresh cilantro or fresh minced chives.

Pro Tips

1. Pre-salt the Cod Fillets For additional flavor and to help lock in moisture, sprinkle a touch of salt on the cod fillets about 15 minutes before applying the marinade. This can enhance the final taste and texture.

2. Parboil the Potatoes To ensure the potatoes are fully cooked and tender by the end of roasting, consider parboiling them for 5-7 minutes before tossing them with olive oil and seasoning. This will speed up the roasting process and guarantee a creamier interior.

3. Use Fresh Herbs if Possible If you have access to fresh herbs, replace the dried oregano and thyme with fresh equivalents (use about three times the amount of fresh herbs compared to dried). This will add a vibrant flavor and aroma to your dish.

4. Marinade Time If you have extra time, allow the cod to marinate for 30 minutes to 1 hour in the refrigerator. This will deepen the flavors and ensure the spices are well absorbed.

5. Multilayered Lemon Flavor For even more citrus depth, add a few slices of lemon to the baking sheet alongside the potatoes and onions during roasting. The roasted lemon can be squeezed over the finished dish for an extra zesty kick.