Baked Cod, Spanish Style; winter?

This is a Spanish dish that would, traditionally, be made with dried, salted cod.

I used fresh.

Dried cod is not really popular here in France.

In Andorra (on the Spanish side) it would be stacked, like firewood, at one end of the fish counter.

One could buy the bacalao dry as a board or already reconstituted and rinsed.

For those preferring fresh (like me) you can substitute any white fish: tilapia, snapper, mahi mahi….

The proper name would be Bacalao a la Marinera, or Fisherman’s Cod.

Adjust the cooking time slightly, according to thickness.

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Baked Cod, Spanish Style

Print Recipe

Almonds are popular in Spanish cooking and add a nice crunch to this dish.

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Fish

Ingredients

Scale 1x2x3x

• 12oz (360gr) cod filets or other white fish, fresh or frozen and thawed
• 1oz (30gr) slivered or chopped almonds
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbs olive oil
• 15oz (450gr) whole tomatoes, drained, chopped, reserve juice for another use
• 1/3 cup (3oz, 90ml) white wine
• 2 bay (laurel) leaves
• 2 tbs bread crumbs

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Instructions

• In a medium skillet or saucepan heat oil over medium heat.
• Add onions garlic, and sauté until ontion is tender.
• Add tomatoes to pan along with white wine and bay leaves.
• Bring to a simmer and let cook, uncovered, 5 minutes or until thickened.
• Remove bay leaves and stir in bread crumbs.
• Place fish in baking dish just large enough to hold it flat.
• Spoon the sauce over, sprinkle with almonds and cover either with a lid or foil.
• Bake at 400F (200C) for about 15 minutes, or until fish is done.
• Uncover for the last 5 minutes of baking time.
• Fish flakes easily when done.
• Remove fish from dish, place on a small platter and serve.

Notes

If you have pieces of fish more than 1″ (2.5cm) thick it may take 20 minutes.
You can freeze the reserved tomato juice for another use – adding to soups or sauces.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 369
• Sugar: 8 g
• Sodium: 564.5 mg
• Fat: 15.6 g
• Saturated Fat: 1.8 g
• Trans Fat: 0 g
• Carbohydrates: 20.4 g
• Fiber: 5.4 g
• Protein: 32.1 g
• Cholesterol: 79.9 mg

Or you could try Baked Cod with Lemon and Capers

One of the things I miss about not having young dogs is my daily walk around our property.

We don’t have a lot of land, maybe a hectare, and it’s not really very interesting, but my walk kept me aware of the little things that happen in nature.

That would be assuming the dogs were behaving, not chasing bunnies or birds or pulling me into the brambles.

I digress….

We’ve had a few lovely, warm, sunny days recently.

Yes, we went for a few bike rides, but one day I just went out and wandered around, looking at stuff.

I spotted a very light, bright green on the bank on the side of the house. I went over for a closer look.

It’s an interesting spot under one of the fig trees. In the spring there are daffodils; in the summer there are pinks, and in the fall there are autumn crocuses.

They all seem to grow in exactly the same spot.

I didn’t plant them….

The darker green leaves at the top are from the crocuses that bloomed in October. The medium green leaves at the bottom are nettles.

The light green, shamrock-shaped leaves are oxalis. They’re the leaves from the ‘pinks’.

I’m not sure they should be there this time of year….

I don’t remember seeing them in the winter other years, but we’ve had a very warm few weeks.

Today I noticed buds on my lilac.

On the news I saw that there is very little snow in the Alps – and not much in the Pyrenees.

Sigh….