Spanish Style Cod

About

This tasty Keto fish recipe is packed with fats and flavor and inspired by Spanish cuisine. Our simple low carb dish is prepared with tender cod fillets, smoky Spanish chorizo, a hint of lemon zest, aromatic onion and garlic, fragrant rosemary, paprika, and finished in a tomato sauce. This makes a delicious main with your preferred Keto sides or can be served as a Keto tapas dish.

Can I Use a Different Fish?

We have used skinless cod fillets for our Keto fish recipe. If you would like to use an alternative fish, you can substitute with another white fish such as haddock, sea bass or mahi mahi. Please be sure to adjust both your macros and cooking times as needed when using different ingredients.

Serving Suggestions

This Keto fish recipe makes a great tapas plate and can be served alongside other low carb tapas inspired dishes for a Spanish themed meal. Alternatively, the cod and tomato sauce can be served with your preference in low carb sides. Perfect served over hot cauliflower rice or with a hearty Mediterranean salad and low carb bread for dipping.

Ingredients

2 fillet – each 4 ounce raw cod, pacific, cooked from fresh
2 oz fresh food spanish chorizo
1 tablespoon extra virgin olive oil
1 clove garlic
1 tablespoon red onion
1 teaspoon lemon peel or zest raw
1 teaspoon gourmet collection smoked paprika
1 teaspoon rosemary, dried
1 cup tomato sauce

Instructions

Heat the olive oil in a skillet over a medium/high heat. Roughly dice the chorizo. Add the chorizo to the skillet and cook until lightly golden all over and releasing its oils. Remove from the skillet with a slotted spoon and set to one side.
Thinly slice the garlic and finely dice the onion. Add the onion and garlic to the skillet used to cook the chorizo. Sweat gently for a few minutes over a low heat until tender and fragrant.
Slice the cod fillets in half. Add the cod to the skillet with the onion and garlic. Leave the fish pieces untouched and cook over a medium heat for 2 minutes. Gently flip the cod fillets and cook for a minute on the second side.
Return the chorizo to the skillet. Add the lemon zest, rosemary, and smoked paprika. Pour over the tomato sauce. Gently stir the sauce and turn the fish fillets over again. Bring to a simmer and cook for 3-4 minutes or until the fish is flaky, opaque and completely cooked through, and the sauce is reduced. Serve hot.