Save to Pinterest A friend once called this my cheat night dinner, and honestly, she wasn't wrong. I threw it together on a Tuesday after work when the fridge looked sad and I had exactly one pack of frozen cod and some peppers I needed to use. The smell of cumin hitting hot oil pulled my neighbor to my door within minutes. That's when I knew this simple pot had something special going on.
I made this for my parents during a surprise visit, and my dad, who usually needs convincing about fish, went back for seconds. He kept dipping his bread into the sauce and asking what the secret was. There was no secret, just good timing and the willingness to let the spices do the talking. My mom still asks me to make it when she visits.
Ingredients
- Cod fillets: Go for fresh if you can, but frozen works beautifully too, just thaw them gently in the fridge overnight so they hold their shape.
- Onion: Chop it fine so it melts into the sauce and adds sweetness without chunky bites.
- Garlic cloves: Mince them fresh because jarred garlic never gives you that punchy aroma when it hits the pan.
- Red and yellow bell peppers: The color duo makes the dish look alive, plus they soften into sweet little pockets in the sauce.
- Diced tomatoes: Canned is your friend here, the juices add body and you skip the chopping.
- Baby spinach: Stir it in at the end and watch it shrink down into silky green ribbons.
- Lemon slices: They brighten everything and look pretty sitting on top of the fish.
- Ground cumin: This is the backbone, it brings warmth without being spicy.
- Smoked paprika: Adds a gentle smokiness that makes people think you grilled something.
- Ground coriander: A floral note that rounds out the cumin perfectly.
- Cayenne pepper: Optional, but a pinch wakes up the whole pot if you like a little heat.
- Salt and black pepper: Season confidently, fish needs it to shine.
- Olive oil: Use enough to coat the pan, it carries the spices and keeps everything from sticking.
- Fish or vegetable stock: This thins the tomatoes into a sauce you will want to spoon over everything.
- Fresh cilantro or parsley: A handful chopped at the end makes it taste finished and fresh.
- Lemon wedges: For squeezing over your plate, because citrus and fish are best friends.
Instructions
- Start with the aromatics:
- Heat olive oil in your largest skillet over medium heat until it shimmers. Toss in the chopped onion and let it soften for three to four minutes, stirring occasionally so it doesn't brown too fast.
- Build the base:
- Add the minced garlic and diced peppers, stirring them around until they start to soften and smell sweet, about three minutes. You want them tender but still holding their shape.
- Bloom the spices:
- Sprinkle in the cumin, smoked paprika, coriander, cayenne if using, salt, and pepper. Stir everything together and cook for one minute until the spices release their oils and the kitchen smells incredible.
- Add the tomatoes and stock:
- Pour in the diced tomatoes with their juices and the stock. Stir well, scraping up any browned bits from the bottom, then bring the whole thing to a gentle simmer.
- Simmer the sauce:
- Cover the pan and let it bubble away for eight to ten minutes. The vegetables will soften and the sauce will thicken slightly, becoming rich and glossy.
- Nestle the fish:
- Gently place the cod fillets into the simmering sauce, spooning a little over the top. Lay lemon slices on each piece, cover again, and cook for eight to ten minutes until the fish is opaque and flakes with a fork.
- Wilt the spinach:
- Uncover and scatter the baby spinach over everything. Let it cook for two minutes, stirring gently until it wilts into the sauce.
- Finish and serve:
- Taste the sauce and adjust salt if needed. Serve hot with a generous sprinkle of fresh herbs and lemon wedges on the side for squeezing.
Save to Pinterest The first time I served this, I forgot to buy rice and we ate it with torn pieces of sourdough instead. Everyone agreed it was better that way, mopping up every drop of that spiced tomato sauce like it was the main event. Now I keep extra bread around on purpose, because some happy accidents deserve to become traditions.
What to Serve It With
This dish plays well with almost anything starchy. I love it over fluffy couscous that soaks up the sauce like a sponge, or alongside steamed rice for something more neutral. Crusty bread is my weeknight go to because you can tear and dip without thinking. A simple green salad with lemon vinaigrette on the side keeps things light and balances all that warmth.
Choosing Your Fish
Cod is mild and forgiving, but haddock, halibut, or even sea bass work beautifully here. Just make sure whatever you pick is firm enough to hold up in the sauce without falling apart. I once used tilapia and it turned into shreds, still tasted good, but it looked like fish confetti. Thicker fillets give you more control and a better presentation when you scoop them onto plates.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce has thickened too much. The fish can break apart when reheated, so I usually just warm it through and embrace the rustic look.
- Let everything cool before sealing it up so condensation does not make the fish soggy.
- Reheat only what you will eat because fish does not love being warmed multiple times.
- Freeze the sauce on its own and cook fresh fish when you are ready to eat again.
Save to Pinterest This is the kind of meal that makes you look like you tried harder than you did. Serve it up, watch people lean in for a second helping, and take the compliment.
Questions & Answers
- → Can I use frozen cod fillets?
Yes, just make sure to thaw them completely and pat dry before adding to the pot to prevent excess moisture in the sauce.
- → What other fish works well in this dish?
Haddock, halibut, or any firm white fish are excellent substitutes. Adjust cooking time based on fillet thickness.
- → Can I make this spicier?
Absolutely. Increase the cayenne pepper, add chili flakes, or include a diced jalapeño with the peppers for extra heat.
- → How do I know when the cod is fully cooked?
The cod is done when it turns opaque white and flakes easily with a fork. Internal temperature should reach 63°C (145°F).
- → What sides pair well with this dish?
Crusty bread, steamed basmati rice, couscous, or quinoa all work beautifully to soak up the flavorful tomato-based sauce.
- → Can I prepare this ahead of time?
The vegetable base can be made ahead and refrigerated. Add the fish fresh when ready to serve for best texture and flavor.