A Taste of Spain Made Simple: Spanish-Style Fish Skillet for Beginners

I still remember the first time I made this dish. It was after a long day, and I needed something warm, satisfying, and uncomplicated. I stood in my tiny kitchen with a few simple ingredients—fish, potatoes, some jarred tomato sauce, and a handful of olives. The aroma that filled the room while it simmered on the stove transported me instantly to a coastal town in southern Spain, even if just in spirit. That night, I realized that great cooking doesn’t have to be complex or intimidating. It’s about coaxing flavor out of fresh, humble ingredients, and doing so with confidence.

Print

This Spanish-style fish skillet is perfect for beginner cooks. It’s quick to prepare, uses everyday pantry items, and comes together in one pan. It’s hearty but light, packed with flavor but low on fuss. If you’re looking for a healthy, time-efficient, and satisfying recipe that will build your confidence in the kitchen, this is it.

Ingredients and Preparation

Here’s everything you’ll need for this recipe. The ingredients are simple, easy to find, and flexible enough to adapt based on what you have at home.

Serves 4

12 oz baby potatoes, halved
2 tablespoons avocado oil or olive oil
Sea salt and fresh ground black pepper, to taste
1 tablespoon smoked paprika (you can use sweet paprika if you prefer a milder taste)
4 white fish filets (cod, haddock, or tilapia work well)
2 shallots or 1 small red onion, halved and thinly sliced
3 garlic cloves, chopped
1 cup roasted red peppers, chopped (jarred is perfectly fine)
1 jar (15 oz) of tomato sauce
1/2 cup pitted green Spanish olives, halved
Fresh parsley, chopped, for garnish

Ingredient Substitutions and Notes

• Fish: Any firm white fish will work here. If you don’t have cod, try haddock, pollock, or even tilapia.
• Tomato Sauce: Marinara or passata are good substitutes.
• Roasted Red Peppers: If unavailable, sauté a fresh red bell pepper until soft.
• Olives: While green Spanish olives add authenticity, black olives can be used in a pinch or left out entirely if you prefer a milder flavor.
• Oil: Olive oil gives a traditional Mediterranean touch, but avocado oil is a great high-heat alternative.

Step-by-Step Instructions

Don’t worry if you’ve never cooked fish before. This recipe will walk you through each part clearly. All you need is a large pot, a skillet, and about 30 minutes of your time.

1. Cook the Potatoes
Place the halved baby potatoes in a large pot and cover them with salted water. Make sure the water covers them by at least an inch. Bring to a boil over high heat, then lower the heat and simmer until the potatoes are just tender, about 10-12 minutes.
Beginner tip: You’ll know they’re ready when a fork easily slides through them.
Drain and set aside.

2. Prep the Fish
While the potatoes are cooking, pat the fish fillets dry using a paper towel. Drying helps them sear better.
Sprinkle both sides with salt, black pepper, and smoked paprika. Rub the seasoning in gently with your fingers.

3. Sear the Fish
In a large skillet, heat 2 tablespoons of oil over medium heat. When the oil is hot but not smoking, add the fish and sear for 2-3 minutes per side. You’re not trying to cook the fish completely—just develop some color and flavor.
Transfer the fish to a plate and set aside.

4. Build the Sauce
In the same skillet (don’t wash it—those browned bits add flavor), reduce heat slightly and add the sliced shallots or onions. Sauté for 1-2 minutes until they start to soften.
Add the chopped garlic and cook for another 30 seconds, just until fragrant.
Stir in the roasted red peppers and pour in the tomato sauce. Let everything bubble together gently for 3-5 minutes.

5. Add Potatoes and Olives
Return the cooked potatoes to the skillet and stir in the halved olives. Let everything simmer together for about 8-10 minutes, or until the sauce thickens slightly and the potatoes absorb some of the flavor. Stir occasionally.

6. Finish with the Fish
Gently nestle the seared fish back into the sauce. Spoon some sauce over the top.
Cover the skillet loosely with a lid or foil and cook for another 3-5 minutes, until the fish flakes easily with a fork.
Beginner tip: If the fish flakes into large, opaque pieces and is no longer translucent, it’s done.

7. Garnish and Serve
Sprinkle freshly chopped parsley over the top for color and a pop of freshness.

Beginner Tips and Notes

• Overcooked Veggies: If your potatoes get a bit too soft during the boil, don’t panic. Just reduce the simmering time in the sauce so they don’t fall apart.
• Fish Cooks Fast: Keep a close eye during the final simmer. Overcooked fish becomes dry. Start checking it after 3 minutes.
• Efficient Prep: Chop your onions, garlic, and peppers while the potatoes boil to save time. This way, everything comes together more smoothly.
• Pan Choice: A nonstick or cast iron skillet works well for this dish. Make sure it’s large enough to hold everything without crowding.
• Tool Substitute: If you don’t have a fish spatula, a regular flat spatula will work. Just be gentle when flipping the fillets.

Serving Suggestions

This Spanish-style fish skillet is a full meal on its own, but here are some ideas to round it out if you’d like:

• Crusty Bread: Serve with a slice of rustic bread to soak up the flavorful sauce.
• Simple Salad: A light green salad with a lemon vinaigrette balances the warmth of the skillet.
• Grilled Veggies: Zucchini or eggplant make nice, complementary sides.
• Rice or Couscous: If you’re looking for extra carbs, serve the skillet over a small bed of rice or couscous. The sauce pairs beautifully with grains.

Leftovers and Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• To reheat, place in a skillet over low heat with a splash of water or extra tomato sauce to prevent drying.
• Avoid microwaving the fish, as it can become rubbery. Use the stovetop if possible.

Engagement Features

Trying new recipes can feel intimidating, especially when you’re just starting out. This dish is meant to change that. It’s flexible, forgiving, and filled with bold, comforting flavor. Plus, you get to practice essential cooking skills like searing, sautéing, and simmering—all without complicated techniques or fancy tools.

Once you’ve made this Spanish-style fish skillet, don’t be surprised if it becomes a go-to meal in your rotation. It’s ideal for weeknights, impressive enough for guests, and nourishing without being heavy.

Have you tried it yet? I’d love to hear how it turned out. Did you use cod, or try something different? Did you tweak the sauce or add your own twist? Share your experience in the comments and let’s keep inspiring each other to cook more confidently, one skillet at a time.