Spiced Cod One Pot (Printable)

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

# Ingredient List:

→ 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 (14.1 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
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

# Directions:

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 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 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 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 pan, which means minimal dishes and maximum flavor mingling together.
  • The spices create a comforting aroma that makes your kitchen smell like a cozy Mediterranean tavern.
  • Cod stays tender and flaky when nestled into the sauce, soaking up all those beautiful flavors.
  • It feels fancy enough for guests but comes together faster than most weeknight meals.
02 -
  • Don't flip the cod once it's in the pan; it's delicate and will fall apart if you fuss with it too much.
  • Let the spices cook for a full minute before adding liquid, otherwise they taste raw and gritty instead of warm and fragrant.
  • If your cod fillets are very thick, add an extra 2 to 3 minutes of covered simmering so the centers cook through.
03 -
  • Pat the cod fillets completely dry with paper towels before adding them to the pan; excess moisture can water down your sauce.
  • Use a wide, shallow skillet instead of a deep pot so the fillets sit in a single layer and cook evenly.
  • Taste the sauce before adding the fish and adjust the salt or spices, because once the cod goes in, stirring becomes tricky.
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