Spiced Cod One Pot (Printable)

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

# What You'll 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, optional
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. Add chopped onion and sauté for 3-4 minutes until softened.
02 - Stir in minced garlic, diced red and yellow bell peppers, and cook for an additional 3 minutes.
03 - Add ground cumin, smoked paprika, ground coriander, cayenne pepper if desired, salt, and black pepper. Stir well and cook for 1 minute until fragrant.
04 - Pour in diced tomatoes and fish or vegetable stock. Bring the mixture to a simmer.
05 - Cover and cook for 8-10 minutes until vegetables are tender and the sauce thickens slightly.
06 - Gently nestle cod fillets into the sauce and top with lemon slices. Cover and simmer for 8-10 minutes until the cod is opaque and flakes easily with a fork.
07 - Add baby spinach and cook for another 2 minutes until just wilted.
08 - Transfer to serving plates and garnish with fresh herbs and additional lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you can sit down and actually relax after dinner instead of scrubbing five different pots.
  • The spices make your kitchen smell like a bustling spice market, and the flavor is deep and warming without any fuss.
  • Cod stays tender and flaky when you nestle it into the sauce, so even if youve overcooked fish before, this method is forgiving.
  • Its healthy, filling, and feels fancy enough for company but easy enough for a regular Wednesday night.
02 -
  • Dont flip the cod while it cooks. Just let it sit in the sauce, covered, and it will cook through perfectly without falling apart.
  • If your sauce looks too thick, add a splash more stock. If its too thin, simmer uncovered for a few extra minutes before adding the fish.
  • Let the spices cook for a full minute in step four. Skipping this makes them taste raw and dusty instead of warm and toasty.
03 -
  • Use a wide, shallow pot instead of a tall, narrow one so the fillets sit in a single layer and cook evenly.
  • If you love heat, stir in a pinch of chili flakes along with the other spices or drizzle harissa over your serving.
  • For a richer sauce, stir in a tablespoon of tomato paste with the spices before adding the tomatoes.
  • Always have extra lemon wedges on hand. A last-minute squeeze transforms every bite.
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