Spiced Cod One Pot (Printable)

Aromatic cod with peppers, tomatoes, and warm spices, all simmered together for easy weeknight cooking.

# 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 - 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

# 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 the sauce. Top with lemon slices. Cover and simmer for 8 to 10 minutes until cod is opaque and flakes easily with a fork.
08 - Add 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, so you skip the pile of dishes and still get deep, layered flavor.
  • The cod stays tender and flaky because it steams gently right in the spiced tomato broth.
  • It feels fancy enough for guests but comes together faster than most takeout orders.
02 -
  • Dont skip patting the cod fillets dry before adding them, any excess moisture will dilute the sauce and make it watery.
  • Let the spices cook for a full minute in the oil before adding liquids, this step is what builds the deep, warm flavor that makes the dish unforgettable.
  • Keep the heat at a gentle simmer once the fish goes in, boiling will cause the cod to fall apart and turn rubbery.
03 -
  • If your cod fillets are thicker than usual, give them an extra 2 to 3 minutes of simmering time and check for doneness with a fork.
  • Leftovers taste even better the next day after the flavors have had time to meld, just reheat gently so the fish doesnt overcook.
  • Use a wide, shallow pan if you have one, it gives the fillets more room and helps the sauce reduce evenly without crowding.
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