Spiced Cod One Pot (Printer-Friendly)

Aromatic cod with vegetables and warming spices, all simmered together in one pot for easy Mediterranean-inspired dinner.

# 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 canned 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 - 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 3-4 minutes until softened.
03 - Stir in minced garlic, red bell pepper, and yellow bell pepper. Cook for 3 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 - Serve hot, garnished with fresh herbs and additional lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so you're not stuck scrubbing multiple pans while your dinner gets cold.
  • The spices build layers of flavor without overwhelming the delicate fish, and the sauce is good enough to drink with a spoon.
  • It feels fancy enough for guests but forgiving enough for a weeknight when you're too tired to think.
02 -
  • Don't rush the spice blooming step, even 30 seconds too short and you'll miss that deep, toasted aroma that makes the whole dish come alive.
  • Pat the cod fillets dry before adding them to the pot so they sear slightly on contact and hold their shape better during simmering.
  • If your sauce looks too thin after the first simmer, leave the lid off for a few extra minutes to let it reduce before adding the fish.
03 -
  • Let the pot rest off the heat for a couple of minutes before serving so the flavors settle and the fish firms up just enough to plate cleanly.
  • Use a wide, shallow pan instead of a tall pot so the fillets sit in a single layer and cook evenly without steaming.
  • Save any leftovers and reheat gently the next day, the sauce thickens overnight and tastes even better spooned over toast or stirred into pasta.
Go Back