Flaky cod takes beautifully to the blend’s smoky paprika, tomato and oregano notes. Roasted over crisp potatoes with peppers, tomatoes and olives, it becomes a colourful fish dinner that uses Paella Spice well beyond a rice pan.

🥣 Ingredients

• 4 thick skinless cod fillets, about 150g each
• 700g baby potatoes, halved
• 1 red pepper, sliced
• 250g cherry tomatoes
• 75g green olives
• 2 tbsp Paella Spice
• 3 tbsp olive oil
• 1 lemon
• Sea salt, to taste

👩‍🍳 Instructions

1. Heat the oven to 220°C/200°C fan/gas 7. Toss the potatoes with 1½ tbsp oil and ½ tbsp Paella Spice. Roast for 25 minutes.
2. Add the pepper and tomatoes, toss and roast for another 10 minutes.
3. Pat the cod dry. Mix remaining seasoning with 1 tbsp oil and brush over the fillets.
4. Place the cod and olives among the vegetables. Drizzle with remaining oil and bake for 10–14 minutes until the fish is opaque and flakes easily.
5. Finish with lemon juice and season to taste.

⏱️ Timings

• Prep: 12 minutes
• Cook: 50 minutes
• Serves: 4

🍽️ Serving Suggestions

Serve with steamed greens or a crisp fennel and orange salad.

💚 Why This Recipe Works

The potatoes get a head start for crispness, while the cod is added late enough to stay moist and flaky.

🌶️ Try It With

Add sweetness and colour with Sweet Paprika or a peppery finish with Cracked Black Pepper.

🍽️ More Recipes Using Paella Spice

• Smoky Mushroom & Artichoke Paella
• Paella-Spiced Chicken Traybake
• Prawn, Pea & Roasted Pepper Rice
• Spanish-Inspired Seafood Paella
• Chicken & Chorizo Paella

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