Cod in Tomato Sauce
Cod in tomato sauce is a light, flavorful Mediterranean-style dinner made with flaky cod gently simmered in a garlicky tomato sauce. It’s a weeknight-friendly recipe that’s fancy enough to serve for a dinner party!
Servings: 4
Ingredients
- 2 tablespoons olive oil
- ½ cup finely diced yellow onion (1 small onion)
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 1 can (15 ounces) crushed tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 4 cod fillets or loin pieces (5 to 6 ounces each, thawed if frozen)
- 1 tablespoon minced fresh parsley
Instructions
- Heat olive oil in a large skillet (with cover available) over medium heat. Add onion and sauté for 3 minutes, until softened and translucent. Add garlic, Italian seasoning, and red pepper flakes (if using); cook for 1 minute more, stirring often.2 tablespoons olive oil, ½ cup finely diced yellow onion, 4 cloves garlic, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes
- Pour in crushed tomatoes. Season with salt and pepper and stir to combine. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 5 to 7 minutes, stirring occasionally, so the flavors develop and the tomato sauce thickens slightly.1 can (15 ounces) crushed tomatoes, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Nestle cod fillets into the sauce in a single layer. Spoon a little tomato sauce over each fillet.4 cod fillets or loin pieces
- Cover the skillet and simmer gently for 8 to 10 minutes, or until the cod flakes easily with a fork and is opaque throughout (internal temp should be 145°F). Cook time may vary depending on thickness of the fillets.
- Taste the sauce and adjust seasoning if needed. Sprinkle with chopped parsley.1 tablespoon minced fresh parsley
Notes
- Serving suggestions: Serve cod with tomato sauce over white rice, orzo, couscous, or another type of pasta. For an easy option, simply serve it with crusty bread or garlic toast. Pair with a green salad or steamed vegetables.
- Possible variations:
- Add olives, capers, or artichokes for a Mediterranean vibe.
- Stir in baby spinach during the last 2 minutes to wilt.
- Swap cod for another white fish like halibut or haddock
- Storage and reheating: Refrigerate leftover cod and tomato sauce in an airtight container for up to 3 days. I don’t recommend freezing this recipe. To reheat, warm gently on the stovetop over low heat or (carefully!) in the microwave.
Nutrition
Serving: 1fillet with sauce | Calories: 227kcal | Carbohydrates: 11g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 512mg | Potassium: 954mg | Fiber: 3g | Sugar: 6g | Vitamin A: 416IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 2mg
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