Spiced Cod One Pot (Printer-friendly)

Tender cod with bell peppers, tomatoes, and warming spices cooked together for easy, flavorful Mediterranean dinner.

# What You'll Need:

→ Seafood

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 14 oz canned diced tomatoes
07 - 5.3 oz baby spinach
08 - 1 lemon, sliced

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon cayenne pepper
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Pantry

15 - 2 tablespoons olive oil
16 - 8.5 fluid ounces fish or vegetable stock

→ Garnish

17 - Fresh cilantro or parsley, chopped
18 - Lemon wedges

# How To Make It:

01 - Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the chopped onion and sauté for 3-4 minutes until softened.
03 - Stir in the garlic, red bell pepper, and yellow bell pepper; cook for another 3 minutes.
04 - Add the ground cumin, smoked paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir well and cook for 1 minute until fragrant.
05 - Pour in the diced tomatoes and fish or vegetable stock. Bring to a simmer.
06 - Cover and cook for 8-10 minutes until the vegetables are tender and the sauce thickens slightly.
07 - Gently nestle the cod fillets into the sauce and top with lemon slices. Cover and simmer for 8-10 minutes, or until the cod is opaque and flakes easily with a fork.
08 - Add the baby spinach and cook for another 2 minutes until just wilted.
09 - Serve hot, garnished with fresh herbs and extra lemon wedges.

# Expert Advice:

01 -
  • It turns basic pantry spices into something that smells like you spent hours layering flavors.
  • Cleanup is a breeze since everything cooks in one pot, even the fish.
  • The vibrant peppers and tomatoes make it look impressive without any fussy plating.
  • Cod stays tender and flaky when nestled into the simmering sauce instead of pan fried.
02 -
  • Do not flip the cod fillets once they are in the sauce, they are delicate and will break apart if you try to turn them.
  • Let the spices cook in the oil for a full minute before adding liquids, this step releases their oils and deepens the flavor dramatically.
  • If your sauce looks too thin, simmer it uncovered for a few extra minutes before adding the fish.
  • Check the thickest part of the fillet with a fork, it should flake easily and be opaque all the way through.
03 -
  • Use a wide, shallow pan instead of a deep pot so the fish has room to nestle in without overlapping.
  • Taste the sauce before adding the fish and adjust the salt, spices, or a squeeze of lemon to get it just right.
  • Let the dish rest for a minute or two after cooking, the flavors settle and the sauce clings better to everything.
  • Fresh lemon juice squeezed over each serving at the table brightens the whole dish in a way that cooked lemon cannot.
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