Roast Cod with Paella & Saffron Olive Oil Recipe

Preheat your oven to 400°F (200°C).

Season the cod fillets with salt and pepper on both sides.

Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Add the cod fillets and cook for 2-3 minutes on each side until lightly browned. Transfer the skillet to the preheated oven and roast for an additional 8-10 minutes, or until the cod is cooked through and flakes easily with a fork.

In a separate large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.

Stir in the Arborio rice, smoked paprika, and saffron threads, and cook for an additional 2 minutes, stirring constantly.

Slowly pour in the chicken or vegetable broth, stirring continuously until the liquid is absorbed.

Add the diced bell pepper, frozen peas, and diced tomatoes to the skillet, and continue cooking for 20-25 minutes until the rice is tender and cooked through.

Season with salt and pepper to taste.

Serve the roast cod fillets over a bed of the paella, drizzled with saffron-infused olive oil. Garnish with freshly chopped parsley.

Enjoy!