Spiced Cod One Pot (Print View)

Aromatic cod with vegetables and warming spices, all cooked together in one pot for easy, flavorful dining.

# Components:

→ 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)
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

# Preparation Steps:

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 soft and translucent.
03 - Stir in minced garlic, red bell pepper, and yellow bell pepper. Cook for 3 minutes until softened.
04 - Add ground cumin, smoked paprika, ground coriander, cayenne pepper 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 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 spinach and cook for 2 minutes until just wilted.
09 - Transfer to serving bowls, garnish with fresh herbs and lemon wedges. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying the meal with people you care about.
  • The spices create this warm, slightly smoky flavor that makes ordinary cod taste like something special without any fuss or fancy techniques.
  • It's naturally healthy but tastes indulgent, with a sauce so good you'll want to soak it up with bread or rice.
02 -
  • Don't skip the step where you let the spices cook for a minute after adding them; that's what transforms them from powder to something aromatic and alive in your dish.
  • The fish will continue cooking slightly after you remove it from heat, so pull it out when it just starts to turn opaque rather than waiting until it's fully cooked, or you'll end up with dry, flaky pieces instead of tender ones.
03 -
  • Pat your cod fillets dry with paper towels before adding them to the sauce, as excess moisture can make the cooking time unpredictable and prevent them from staying tender.
  • If you can't find fresh cilantro, parsley works just as well, and even a scatter of dill adds a different but equally delicious brightness at the end.
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