Algarve Oven Baked Codfish with Cauliflower Pescada Assada
Transport your taste buds to the sun-soaked Algarve coast with this irresistible Oven Baked Codfish with Cauliflower (Pescada Assada). Featuring tender, flaky codfish fillets seasoned with smoked paprika, garlic, and a splash of lemon juice, this dish is baked alongside vibrant cherry tomatoes, caramelized red onion, and golden-edged roasted cauliflower. The recipe highlights the richness of Mediterranean flavors with a simple drizzle of extra-virgin olive oil and fresh parsley for a zesty finish. Both healthy and satisfying, this one-pan meal is perfect for busy weeknights yet elegant enough for entertaining guests. Ready in under an hour, this baked codfish recipe is a wholesome, gluten-free option that pairs beautifully with a crisp white wine or a refreshing side salad.
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Recipe Information
Ingredients
- 4 pieces fresh codfish fillets
- 1 head cauliflower
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 pieces garlic cloves
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 medium red onion, sliced
- 1 cup cherry tomatoes
Instructions
Preheat your oven to 375°F (190°C).
Wash the codfish fillets and pat them dry with paper towels. Season both sides with a mixture of salt, black pepper, and smoked paprika.
Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, 2 minced garlic cloves, and a pinch of salt. Pour this mixture over the cauliflower florets and toss to coat evenly.
Spread the cauliflower in an even layer on a large baking dish or tray. Add the sliced red onion and cherry tomatoes around the cauliflower.
Place the seasoned codfish fillets on top of the vegetables in the baking dish.
Drizzle the remaining 2 tablespoons of olive oil over the codfish and sprinkle the remaining minced garlic over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and allow the dish to continue baking uncovered for an additional 15 minutes, or until the codfish flakes easily with a fork and the cauliflower is tender with crispy edges.
Remove the dish from the oven and sprinkle the chopped fresh parsley over the top before serving.
Serve hot with a wedge of lemon on the side for an extra citrusy kick, if desired.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 21.6 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 280 mg | 22% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3970 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
