Sheet-Pan Bacalao with Tomato Sauce & Crispy Bread
Spanish salt cod sears golden and nestles into a bright, garlicky tomato sauce, finished with crusty bread for soaking. Ready in under 30 minutes and viral-ready straight from the pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat 1.5 tbsp olive oil in a large sheet pan or 12-inch skillet over medium-high heat until shimmering, about 1 minute.
Step 2
Pat cod dry and sear until the undersides turn golden and edges curl slightly, about 90 seconds; flip and sear 60 seconds more, then remove to a plate.
Step 3
Add garlic and smoked paprika to the same pan, stir for 30 seconds until fragrant (watch it doesn't burn).
Step 4
Pour in crushed tomatoes and add red pepper strips and olives; simmer 3 minutes until sauce thickens slightly.
Step 5
Nestle cod back into the tomato sauce, then brush bread slices with remaining olive oil and tuck them around the fish.
Step 6
Cover loosely with foil and bake at 425°F (220°C) for 5 minutes until bread is crispy and fish flakes at the thickest part.
Tools you’ll need
- 12-inch skillet or sheet pan
- metal spatula or fish turner
- wooden spoon
- foil
- oven (or use stovetop covered with a lid)
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