This Spanish Fish is a delicious and easy dinner that comes together in 30 minutes! Flaky white fish and simple spices make this dish a family favorite!
This Spanish Fish recipe is an old recipe from the blog that I updated the photos on. It is a recipe just barely adapted from Eating Well, and one of my favorites because there is so little hands-on time. Honestly, if you wanted to, you could make this a one pot meal by just prepping the ingredients in an oven safe skillet and adding the fish and last bit of wine to the skillet before tossing it all in the oven.
How to Make Spanish Fish
- This Spanish Fish Recipe starts with a firm white fish. I like to use cod but you could use mahi mahi or tilapia.
- Add some spicy kick with some Cajun chicken sausage sliced up.
- Fresh grape tomatoes add a ton of flavor and brightness to this dish.
- Add some dried thyme and white wine for flavor.
- Finally, I like to add some great Northern Beans which adds bulk to this recipe.
Tips for Cooking With Fish
If you are nervous about cooking with fish, don’t worry! It’s super simple and it turns out perfectly in this dish. Things to keep in mind:
- If you are starting with frozen cod (as it is often sold) make sure you thaw it in the fridge overnight before you start with the recipe.
- Second, if you aren’t quite sure when your fish is done, keep in mind that you want it to no longer be translucent, but you don’t want to cook it too long that starts to flake apart.
- You want your fish to be opaque and still juicy.
More Fish Recipes
Add a few more fish nights to your recipe rotation with these simple, healthy and delicious dinners!
- Oven Fried Fish Recipe
- Baked Salmon in Foil
- Sheet Pan Veggies and Lemon Pepper Cod
- Teriyaki Salmon Foil Packets
- 12 oz package of cajun chicken sausage sliced
- 1 tsp dried thyme
- 1 pint grape tomatos halved
- 1/2 cup dry white wine divided
- 15 oz can great Northern Beans
- 1 lb cod
- Preheat the oven to 425 and prep a 9 by 13 inch glass baking pan by spraying it with cooking spray.
- Set a skillet over medium heat on the stove top and spray it with cooking spray. Add the sausage, and cook until it is glistening, about two minutes (if you start with a fully cooked sausage, you don’t have to worry about doneness, just getting it crisp). Add the thyme and cook for another minute. Add the tomatoes and 1/4 cup of the wine. Cook, stirring occasionally until about half of the wine has evaporated, between two and four minutes.
- Stir in the beans, season lightly with salt, and remove from the heat.
- Place the fish in your prepared baking dish, and sprinkle with a little salt and pepper. Top it with your tomato, sausage, bean mixture, making sure that the fish is covered evenly.
- Pour the remaining 1/4 cup of wine into the dish and cover with foil. Bake for 15 to 20 minutes, until the fish is no longer translucent, but before it starts to flake apart.