Bacalao con Tomate — Spanish Cod with Tomato Rice
Pan-seared cod over tomato rice with roasted cherry tomatoes in one sheet pan, ready in under 20 minutes. Bright, garlicky, and authentically Spanish.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp olive oil in a large skillet over medium-high. Add garlic, cook 30 seconds until fragrant.
Step 2
Add rice, stir to coat, then pour in canned tomatoes with their juice and 1.25 cups water.
Step 3
Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until rice is almost tender.
Step 4
Arrange halved cherry tomatoes on top of rice. Pat cod dry, season with salt and pepper, then lay on top.
Step 5
Drizzle cod with remaining 1 tbsp olive oil. Cover and cook 6–7 minutes until fish flakes easily at thickest point.
Step 6
Serve immediately in shallow bowls, spooning tomato rice and roasted cherry tomatoes alongside the cod.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
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