Spiced Cod One Pot (Printable Version)

Aromatic cod with vegetables and warming spices, all cooked together for easy cleanup and bold Mediterranean 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 - 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, 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

# How to Make It:

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

# Expert Tips:

01 -
  • Everything cooks in one pot, so you spend more time eating and less time scrubbing.
  • The spices make your kitchen smell like a weekend even on a weeknight.
  • It looks impressive but forgives almost every mistake you make along the way.
  • Leftovers taste even better the next day after the flavors marry overnight.
02 -
  • Do not flip the fish while it cooks, it will fall apart and you will cry into your beautiful sauce.
  • Let the spices cook in the oil for that full minute or they taste raw and dusty instead of warm and toasty.
  • If your cod fillets are thick, give them an extra two minutes covered so the centers cook through without drying out the edges.
03 -
  • Toast your spices in a dry pan for thirty seconds before adding them to the pot, it deepens the flavor like nothing else.
  • Use a wide skillet instead of a narrow pot so the fish sits in one layer and cooks evenly.
  • Squeeze fresh lemon over your bowl right before eating, the brightness cuts through the richness and makes every bite feel new.
Return