Spiced Cod One Pot (Printable Version)

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

# What You 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 diced tomatoes
07 - 5.3 oz baby spinach
08 - 1 lemon, sliced

→ Spices & Seasonings

09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground coriander
12 - 1/4 tsp cayenne pepper
13 - 1 tsp salt
14 - 1/2 tsp black pepper

→ Pantry

15 - 2 tbsp olive oil
16 - 8.5 fl oz 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 3-4 minutes until softened.
03 - Stir in minced garlic, red bell pepper, and yellow bell pepper; cook for 3 additional minutes.
04 - Add ground cumin, smoked paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir well and cook for 1 minute until fragrant.
05 - Pour in diced tomatoes and fish or vegetable stock. Bring mixture to a simmer.
06 - Cover and cook for 8-10 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 8-10 minutes until cod is opaque and flakes easily with a fork.
08 - Add baby spinach and cook for 2 minutes until just wilted.
09 - Transfer to serving bowls and garnish with fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you can actually sit down and relax instead of scrubbing pans all evening.
  • The spices bloom in the oil and coat every bite with warmth that feels like a hug from the inside.
  • Cod stays tender and flaky instead of rubbery because it poaches gently in the sauce.
  • Leftovers taste even better the next day when the flavors have had time to marry overnight.
02 -
  • Don't overcook the cod or it will turn dry and chalky, pull it off the heat as soon as it flakes easily with a fork.
  • Let the spices cook in the oil for a full minute before adding liquid so they release their oils and flavor the entire dish.
  • If your sauce looks too thin, simmer it uncovered for a few extra minutes before adding the fish.
03 -
  • Use a wide skillet instead of a narrow pot so the fillets sit in a single layer and cook evenly without overlapping.
  • Taste the sauce before adding the fish and adjust the salt or spices, because once the cod goes in it's harder to stir without breaking it apart.
  • Let the dish rest for five minutes off the heat before serving so the flavors settle and the sauce clings to everything perfectly.
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