Save to Pinterest There was a Tuesday evening when I had four cod fillets thawing and zero energy for elaborate cooking. I dumped peppers, tomatoes, and spices into one pot, thinking I'd wing it. The smell of smoked paprika hitting hot oil snapped me awake. By the time I nestled the fish into that bubbling, golden sauce, I knew I'd stumbled onto something that would become a weeknight staple.
I made this for friends who claimed they didn't like fish. They went quiet after the first bite, then asked if I'd written the recipe down. The way the lemon slices soften into the sauce and the spinach wilts into bright green ribbons makes the whole dish feel alive. It's become my go-to whenever I want to prove that healthy cooking doesn't mean boring cooking.
Ingredients
- Cod fillets: Choose fillets that are firm and smell like the ocean, not fishy. Thicker pieces hold up better in the sauce.
- Onion: Finely chopped onion melts into the base and adds natural sweetness that balances the spices.
- Garlic cloves: Minced garlic blooms in the oil and gives the whole pot a warm, savory backbone.
- Red bell pepper: Diced red pepper adds sweetness and a pop of color that makes the dish look vibrant.
- Yellow bell pepper: Yellow pepper brings a slightly milder sweetness and keeps the colors balanced and bright.
- Diced tomatoes: Canned tomatoes form the saucy base and their acidity cuts through the richness of the fish.
- Baby spinach: Spinach wilts quickly at the end, adding a fresh, earthy note and a boost of greens.
- Lemon slices: Lemon slices soften and infuse the sauce with bright, citrusy flavor as they cook.
- Ground cumin: Cumin gives the dish a warm, slightly smoky depth that feels comforting and exotic at once.
- Smoked paprika: Smoked paprika is the secret star here, adding a gentle smokiness that makes everything taste complex.
- Ground coriander: Coriander brings a subtle floral note that rounds out the spice blend beautifully.
- Cayenne pepper: Optional cayenne adds a kick of heat, but the dish is perfectly lovely without it.
- Salt and black pepper: Salt and pepper season every layer and help the spices sing.
- Olive oil: Olive oil is the cooking fat that carries the spices and keeps everything from sticking.
- Fish or vegetable stock: Stock thins the tomatoes into a saucy consistency and adds savory depth.
- Fresh cilantro or parsley: Fresh herbs at the end add brightness and a pop of color that makes the dish feel finished.
- Lemon wedges: Extra lemon wedges let everyone add a squeeze of acid to taste.
Instructions
- Heat the oil:
- Pour olive oil into a large, deep skillet or Dutch oven and set it over medium heat. Let it shimmer for a moment so the aromatics will sizzle when they hit the pan.
- Soften the onion:
- Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until it turns translucent and smells sweet. You'll see the edges start to turn golden.
- Cook the peppers and garlic:
- Stir in the minced garlic and both diced peppers, cooking for another 3 minutes. The garlic should smell fragrant but not browned, and the peppers will start to soften.
- Bloom the spices:
- Add cumin, smoked paprika, coriander, cayenne if using, salt, and black pepper, stirring constantly for about 1 minute. The spices will darken slightly and smell toasted and warm.
- Build the sauce:
- Pour in the diced tomatoes and stock, stirring to combine everything into a loose, bubbling sauce. Bring it to a gentle simmer.
- Simmer the vegetables:
- Cover the pot and let it cook for 8 to 10 minutes, until the vegetables are tender and the sauce has thickened just a bit. Stir once or twice to keep anything from sticking.
- Add the cod:
- Gently nestle the cod fillets into the sauce, spooning a little over the tops, then lay lemon slices on each piece. Cover and simmer for 8 to 10 minutes, until the fish is opaque and flakes easily with a fork.
- Wilt the spinach:
- Scatter the baby spinach over the top and let it wilt into the sauce for about 2 minutes, stirring gently to fold it in. The greens will shrink down and turn bright.
- Serve hot:
- Ladle the fish and sauce into shallow bowls, garnish with fresh cilantro or parsley, and serve with extra lemon wedges on the side. The sauce begs to be soaked up with bread or spooned over rice.
Save to Pinterest The first time I served this, my brother reached for seconds before he'd even finished his first bowl. He said it tasted like something from a restaurant, which made me laugh because it was the easiest thing I'd cooked all week. That's the magic of one-pot cooking: all the flavors marry together, and somehow the simplicity makes it better, not worse.
Choosing Your Fish
Cod is mild and forgiving, but haddock, halibut, or even tilapia work beautifully here. Look for fillets that are firm to the touch and smell clean, like the sea. If you're using frozen fish, thaw it completely and pat it very dry with paper towels before adding it to the pot, or the extra moisture will dilute your sauce.
Serving Suggestions
This dish begs for something to soak up the sauce. I love serving it over fluffy couscous or steamed jasmine rice, but crusty sourdough bread is perfect for mopping up every last drop. A simple green salad with lemon vinaigrette on the side keeps things light and fresh.
Make It Your Own
If you like heat, don't be shy with the cayenne or add a pinch of chili flakes when you bloom the spices. For a richer sauce, stir in a tablespoon of tomato paste along with the diced tomatoes. Sometimes I swap the spinach for kale or chard, just add them a few minutes earlier so they have time to soften.
- Try adding a handful of olives or capers for a briny, Mediterranean twist.
- A splash of white wine in the sauce adds acidity and depth if you have an open bottle.
- Garnish with toasted pine nuts or slivered almonds for a little crunch.
Save to Pinterest This is the kind of recipe that makes you feel capable and calm, even on chaotic nights. I hope it becomes a favorite in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use frozen cod fillets?
Yes, just ensure they are fully thawed and patted dry before adding to the pot to prevent excess moisture in the sauce.
- → What other fish work well in this dish?
Haddock, halibut, sea bass, or any firm white fish are excellent substitutes. Adjust cooking time based on fillet thickness.
- → How do I know when the cod is perfectly cooked?
The fish should be opaque throughout and flake easily when tested with a fork. Avoid overcooking to maintain moistness.
- → Can I make this ahead of time?
The vegetable base can be prepared in advance, but add the cod just before serving to ensure it stays tender and doesn't overcook.
- → What can I serve alongside this dish?
Crusty bread, steamed rice, couscous, or quinoa pair beautifully to absorb the aromatic sauce. A simple green salad complements it well.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.