15 Minute Spanish Baked Cod Recipe
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This 15 minute Spanish Baked Cod recipe is a super easy, deliciously flavored, oven baked cod recipe that’s moist and juicy with almost zero prep. And with only a handful of ingredients, it’s a perfect dish to make on busy days.
For another quick and delicious seafood dinner, try this easy Baked Fish with Vegetables!
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What I Love About This Baked Cod Recipe
Baked cod is one of the easiest ways to get dinner on the table in a flash. This mild-flavored fish cooks quickly and has long been a favorite for simple seafood recipes.
Because cod is so mild, it only needs a few simple enhancements to shine - which is part of its charm. Much like a blank canvas, it's wonderfully versatile and easy to make your own. Here are a few reasons I return to this recipe often:
- Uses just a handful of pantry ingredients that are often already on hand.
- Bakes in about 10 to 12 minutes, making it ideal for busy weeknights.
- Turns out juicy, moist, and tender with very little effort.
If you're craving another quick fish dinner with a bit more richness, try our Baked Cod with Garlic Butter Lemon Sauce - it's a reader favorite for weeknight meals.
For a lighter cooking method that still delivers beautiful flavor, Easy Steamed Fish en Papillote is a lovely alternative.
Spanish-Style Cod with Paprika
Spanish cod dishes often get their name from the seasonings used - especially paprika - rather than from a single traditional preparation. In this recipe, I borrow inspiration from both Spanish-style and paprika-forward cod dishes to create a simple, weeknight-friendly version that's full of flavor.
It's not a traditional Spanish bacalao recipe, but it's an easy and delicious way to enjoy tender baked cod with warm spices and bright lemon.
About the Paprika
Paprika is the key seasoning in this dish and brings both color and flavor. Depending on what you use, it can be mild, slightly sweet, or gently smoky.
Any variety works well here - choose what you enjoy or already have on hand.
- Sweet or regular paprika - mild and balanced
- Smoked paprika (pimentón) - deeper, smoky flavor
- Hungarian paprika - varies from mild to slightly spicy
Ingredients
This is all you need to make this easy baked cod recipe! Exact measurements are in the recipe card below.
- Cod fillets, patted dry
- Fresh lemon juice, for brightness
- Paprika - Spanish, smoked, or sweet
- Garlic powder, for subtle savory flavor
- Cayenne pepper, optional, for gentle heat
- Fresh parsley, for serving
How to Bake Cod
Baking cod couldn’t be easier than with this incredibly simple recipe! Step-by-step instructions are in the recipe card below.
- Arrange the cod fillets in a baking pan.
- Drizzle with olive oil and lemon juice.
- Season with paprika, garlic powder, cayenne (if using) and salt and pepper.
- Bake for 10 to 12 minutes, or until cooked through.
Variations
Give this baked cod a few easy twists:
- Smoky Spanish Flavor: Use smoked paprika for deeper, slightly sweet smokiness.
- Herb Boost: Add a sprinkle of dried oregano or thyme on top before baking.
- Spicy Kick: Include a pinch of cayenne pepper or red pepper flakes for heat.
- Tomato & Olive Topping: Add diced tomatoes, olives, and a splash of olive oil before baking for a Mediterranean-style finish (similar in concept to other Mediterranean baked cod dishes).
- Citrus Herb: Instead of just lemon, add orange zest and fresh parsley for a brighter citrus profile.
Serving Suggestions
This 15-minute Spanish baked cod pairs beautifully with light, vibrant sides that highlight its fresh flavors and simplicity:
- Mediterranean Lemon Rice & Cabbage - a zesty, colorful side that brings brightness to the plate.
- Simple Green Salad with Citrus Vinaigrette - balances the richer paprika notes with crisp greens.
- Roasted or Steamed Vegetables - think broccoli, asparagus, or carrots finished with a squeeze of lemon.
- Crusty Bread - perfect for soaking up any juices from the fish.
- Herbed Quinoa or Mediterranean Couscous - for a grain side that keeps the meal feeling light and complete.
In the image, I’m serving a Mediterranean salad of par-boiled peppers, zucchini, red onion, mixed Greek olives, and Feta, along with crispy potatoes and muhammara: a red pepper and walnut dip.
Kitchen Equipment Needed
All you really need is a baking pan or even a sheet pan. I prefer a glass pan, but a baking tray will also work. A sharp knife is needed if you cut the fish into filets yourself.
Recipe FAQs
Yes. Frozen cod works well - just be sure to thaw it completely and pat it dry before baking to prevent excess moisture.
Either Atlantic or Pacific cod works beautifully here. Choose thick, firm fillets for the most tender and flaky result.
Cod is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F. It should be opaque and moist, not dry.
Absolutely. Haddock, pollock, halibut, or any mild white fish can be substituted. Cooking time may vary slightly depending on thickness.
This dish is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days and gently reheated.
Reheat slowly in a low oven (about 300°F) or in a covered skillet over low heat to keep the fish from drying out.
More Recipes You May Also Enjoy
- Easy Salmon Salad with Citrus Dressing
- Honey Glazed Salmon
- Rainbow Trout in Foil Packets
- Maryland Crab Cakes
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15 Minute Spanish Baked Cod Recipe
Ingredients
- 1 lb cod fillet patted dry
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons paprika Spanish, smoked, or your favorite
- 1 teaspoon garlic powder
- dash of cayenne pepper for added heat if desired
- 1 tablespoon parsley chopped
Instructions
- Preheat the oven to 400°F.
- Arrange the cod fillets in a baking pan. I prefer a glass baking pan but a tray also works wells. Drizzle olive oil over the cod followed by lemon juice.
- Sprinkle paprika, garlic powder, cayenne (if using) and season fillets with salt and pepper.
- Bake for 10 to 12 minutes, depending on the thickness of the cod. When cooked, it should flake easily and reach an internal temperature of 145°F. Garnish with fresh parsley.
Notes
- Cod fillets: Choose thicker fillets when possible, as they stay moist and flaky during baking.
- Paprika: Smoked paprika adds a deeper Spanish flavor, but sweet paprika works just as well.
- Lemon: Fresh lemon juice brightens the dish - add an extra squeeze just before serving if desired.
- Fish substitutes: Haddock, halibut, or pollock may be used in place of cod with slight timing adjustments.
- Storage: Leftovers may be refrigerated for up to 2 days and reheated gently to prevent drying.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
An easy recipe. I used smoked paprika and it turned out great.
So glad you liked it!