Spiced Cod One Pot (Print view)

Aromatic cod with vegetables and warming spices, all simmered together for easy cleanup and bold flavor.

# 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 - 1 can (14 oz) 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, optional for heat
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Pantry

15 - 2 tablespoons olive oil
16 - 1 cup fish or vegetable stock

→ Garnish

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

# Cooking Steps:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the chopped onion and sauté for 3 to 4 minutes until soft.
03 - Stir in the garlic, red and yellow peppers; cook for another 3 minutes.
04 - Add the cumin, smoked paprika, coriander, cayenne if using, salt, and 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 to 10 minutes until the vegetables are tender and the sauce thickens slightly.
07 - Gently nestle the cod fillets into the sauce. Top with lemon slices. Cover and simmer for 8 to 10 minutes, or until the cod is opaque and flakes easily with a fork.
08 - Add the spinach and cook for another 2 minutes until just wilted.
09 - Serve hot, garnished with fresh herbs and extra lemon wedges.

# Expert Ideas:

01 -
  • Everything cooks in one pot, so you're not stuck washing a mountain of dishes while your dinner gets cold.
  • The spices build this warm, layered flavor that makes even a simple weeknight feel like you put in real effort.
  • It's flexible enough to handle whatever vegetables or white fish you actually have on hand.
  • The cod stays incredibly tender when it simmers gently in all that fragrant tomato sauce.
02 -
  • Don't skip patting the cod dry before it goes in, excess moisture makes the sauce watery and sad.
  • If your skillet isn't big enough to fit all four fillets without overlapping, cook them in two batches or use a wider pan.
  • Let the spices cook for that full minute, it wakes up their oils and stops them tasting raw and dusty.
03 -
  • Taste the sauce before adding the fish and adjust the salt or spice, it's much harder to fix once the cod is in there.
  • Use a wide, shallow pan instead of a deep pot so the fillets sit in one layer and cook at the same rate.
  • Let the dish rest for a minute or two after cooking, the flavors settle and the sauce thickens just a touch more.
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