Sheet-Pan Cod with Saffron-Tomato Sofrito, Potatoes and Peppers

Steps

1. Step 1

   Heat the oven to 425°F. Crumble the saffron into a small bowl, pour the hot water over it, and leave it to steep while you work; it should turn deep gold.

   425°F

   • 1 pinch saffron threads (about 1/4 tsp)
   • 1/4 cup hot water
2. Step 2

   On a large rimmed sheet pan, toss the sliced potatoes and peppers with 3 tbsp olive oil, 1 tsp salt and the black pepper. Spread them into an even layer, overlapping the potatoes slightly so they lie flat. Roast for 25 minutes, until the potatoes are tender when poked with a knife.

   25 min, hands-off · 425°F

   • 1 1/2 lb Yukon Gold potatoes
   • 2 bell peppers (1 red, 1 yellow)
   • 3 tbsp olive oil
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
3. Step 3

   While the vegetables roast, make the sofrito. Warm 1/4 cup olive oil in a skillet over medium heat. Add the onion and a pinch of salt and cook, stirring now and then, until soft and golden at the edges, about 10 minutes. Add the garlic and smoked paprika and stir for 30 seconds.

   11 min

   • 1/4 cup olive oil
   • 1 large yellow onion
   • 4 cloves garlic
   • 1 tsp sweet smoked paprika
4. Step 4

   Pour in the crushed tomatoes and the saffron water along with its threads. Simmer, stirring occasionally, until the sauce is thick and jammy, about 12 minutes. Stir in the sherry vinegar and season with salt.

   12 min

   • 1 can crushed tomatoes (14.5 oz)
   • 1 pinch saffron threads (about 1/4 tsp)
   • 1/4 cup hot water
   • 1 tsp sherry vinegar
   • salt
5. Step 5

   Take the pan from the oven and spoon the sofrito evenly over the potatoes and peppers.

6. Step 6

   Season the cod on both sides with 1/2 tsp salt, nestle the fillets on top of the sofrito, and drizzle them with 1 tbsp olive oil. Return the pan to the oven and roast 10 to 12 minutes, until the fish is opaque and flakes easily when nudged with a fork.

   12 min, hands-off · 425°F

   • 4 skinless cod fillets (about 6 oz each, 1 inch thick)
   • 1/2 tsp kosher salt
   • 1 tbsp olive oil
7. Step 7

   Shower the whole pan with chopped parsley and serve straight from the tray, with lemon wedges alongside.

   • 1/3 cup flat-leaf parsley
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026