Bacalao a la Miel: Sweet Spanish Cod with Honey Glaze (57) 2026

Bacalao a la miel is one of those Spanish dishes that surprises everyone at the table. Golden pan-fried cod meets a glossy sauce of caramelized onion, raisins, pine nuts and honey, and the result is a sweet-savory contrast that feels both rustic and elegant at the same time.

Despite how impressive it looks, this dish comes together in about 45 minutes with just 11 ingredients, most of which you probably already have in your kitchen. It is simple enough for a weeknight yet special enough to serve when you have guests.

The fish stays tender and flaky while the honey sauce clings to every bite, and the raisins and pine nuts add little pops of texture throughout. Serve it with fried potatoes or a crisp green salad and you have a complete Spanish main course.

Ingredients for Bacalao a la Miel

This recipe makes 2 servings as a main course.

• 300 g cod fillets (loins)
• 1 tablespoon wheat flour
• 2 tablespoons olive oil
• 60 g butter
• 80 g onion
• Salt
• ½ teaspoon sweet paprika
• 50 g raisins
• 20 g pine nuts
• 20 g honey
• 125 ml fish stock

How to Make Bacalao a la Miel Step by Step

1. Flour and Brown the Cod

First, coat 300 g of cod fillets with 1 tablespoon of wheat flour and brown them in a skillet with 2 tablespoons of olive oil for 2 to 3 minutes. Set the fish aside on a plate while you prepare the sauce.

2. Caramelize the Onion in Butter

In another skillet, melt 60 g of butter and add 80 g of finely sliced onion, caramelizing it for 15 minutes over low heat. Season lightly with salt.

3. Add Paprika, Raisins, Pine Nuts and Honey

Add ½ teaspoon of sweet paprika, 50 g of raisins, 20 g of pine nuts and 20 g of honey to the caramelized onion.

4. Pour in the Stock and Simmer the Sauce

Pour in 125 ml of fish stock and cook the sauce for 10 minutes so the flavors come together and the sauce thickens slightly.

5. Cook the Cod in the Sauce

Return the reserved cod to the skillet and cook it together with the sauce for about 5 to 8 minutes, letting the fish absorb all the flavors of the honey mixture.

6. Serve Immediately

Serve this exquisite bacalao a la miel fresh from the pan so the fish is still hot and the sauce is glossy.

Tips for the Best Bacalao a la Miel

Balance the Sweetness

The honey, raisins and caramelized onion already bring plenty of sweetness, so taste the sauce before adding anything else. A light pinch of salt on the onion helps keep the flavors balanced.

Choose the Right Side Dish

This dish pairs beautifully with fried potatoes (patatas panadera) or a simple green salad. Either option soaks up the sauce and rounds out the plate without competing with the cod.

Make It Any Day of the Week

Although this is an ideal dish for a special occasion, it is so easy to make and its ingredients are so accessible that you can enjoy it any day of the week.

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