Recipe Overview
Why you’ll love it: Cod in tomato sauce is a light Mediterranean-style dinner featuring flaky cod simmered gently in a garlicky tomato sauce. It’s quick enough for a weeknight but attractive enough for guests.
How long it takes: 1 hour
Equipment you’ll need: skillet with lid
Servings: 4
You’ll Want Bread for This One
Cod is wonderfully versatile and takes on flavors easily. For a different take try lemon-butter cod or Parmesan-crusted cod. In this recipe, onion, garlic, and Italian seasoning elevate canned crushed tomatoes into a sauce that tastes slow-simmered, but comes together fast.
The dish is light yet satisfying and comes together quickly.
What makes this version special:
- Weeknight friendly: Everything cooks in one skillet, which makes the recipe fast and minimizes cleanup.
- Pairs with veggies or carbs: Serve over pasta, brown rice, or with crusty bread for soaking up sauce. For a lighter meal, serve with sautéed or roasted vegetables.
Ingredient Notes
The full ingredient list is in the recipe card below.
- Yellow onion and garlic: These aromatics form the flavor base. Olive oil helps soften and release their flavor as they sauté.
- Crushed tomatoes: Crushed tomatoes give body and texture to the sauce. Choose no-salt-added or low-sodium cans if you prefer less sodium.
- Seasonings: Italian seasoning, kosher salt, and black pepper give a classic Mediterranean profile. Red pepper flakes add heat if you like. Dried oregano can substitute for Italian seasoning.
- Cod fillets: Cod is ideal for poaching in tomato sauce because it holds together and has a mild flavor. Frozen cod works fine; thaw before cooking. Cod loin fillets are especially good.
- Fresh parsley: Parsley brightens the finished dish; basil, oregano, or dill can be substituted if desired.
Ingredient Tip
Use fillets of similar size so they cook evenly. Cod is forgiving to cook and won’t fall apart easily, making it a reliable weeknight option.
How to Make Cod in Tomato Sauce
Cook the aromatics. Warm olive oil in a large skillet over medium heat. Add the onion and cook until softened but not browned. Stir in garlic, Italian seasoning, and red pepper flakes and cook 30–45 seconds, until fragrant.
Make the sauce. Add crushed tomatoes, salt, and pepper. Bring to a simmer, reduce heat to medium-low, and cook 5–7 minutes until the flavors meld and the sauce thickens slightly.
Add the cod. Nestle the fillets into the sauce in a single layer and spoon sauce over each piece. Cover and simmer gently 8–10 minutes, or until the fish flakes easily and reaches 145°F (opaque throughout). Cooking time depends on thickness.
Finish by tasting the sauce and adjusting seasoning, then sprinkle with chopped parsley before serving.
Recipe Variations
- Mediterranean-style: Add sliced olives, capers, or artichoke hearts to the sauce for briny depth.
- With spinach: Stir in baby spinach during the last 2 minutes of cooking to wilt it into the sauce.
- Other fish: Substitute halibut, haddock, or another firm white fish if cod isn’t available.
Serving Suggestions
- Pasta or grains: Serve over jasmine rice, orzo, quinoa, couscous, or your favorite pasta for a complete meal.
- Bread: Crusty no-knead bread or garlic toast is perfect for sopping up the sauce.
- Veggies: Pair with a green salad or roasted vegetables such as asparagus or green beans for balance.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days. Freezing is not recommended because the fish’s texture can degrade.
Reheat: Warm gently over low heat on the stovetop or reheat carefully in the microwave.
More Fish Recipes
Baked Salmon with Lemon and Chives
Air Fryer Cod
Easy Fish Tacos with Blood Orange Salsa
Salmon with Tomatoes & Fennel (sheet pan meal!)
Cod in Tomato Sauce
Ingredients
- 2 tablespoons olive oil
- ½ cup finely diced yellow onion (about 1 small onion)
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 1 can (15 ounces) crushed tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 4 cod fillets or loin pieces (5 to 6 ounces each, thawed if frozen)
- 1 tablespoon minced fresh parsley
Instructions
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Heat olive oil in a large skillet over medium heat. Add onion and sauté 3 minutes until softened. Add garlic, Italian seasoning, and red pepper flakes if using; cook 30–45 seconds until fragrant.
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Pour in crushed tomatoes, season with salt and pepper, and stir. Bring to a simmer, reduce heat to medium-low, and cook uncovered 5–7 minutes until the sauce thickens slightly.
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Nestle the cod fillets into the sauce in a single layer and spoon a little sauce over each piece.
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Cover and simmer gently 8–10 minutes, or until the cod flakes easily and is opaque throughout (internal temperature 145°F). Cooking time depends on fillet thickness.
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Taste and adjust seasoning if needed. Sprinkle with chopped parsley and serve.
Notes
- Serving suggestions: Serve over rice, orzo, couscous, or pasta, or with crusty bread and a green salad.
- Variations: Add olives, capers, or artichokes; stir in baby spinach at the end; or swap in another firm white fish like halibut or haddock.
- Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on the stove or in the microwave. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.