Spiced Cod One Pot (Printable Version)

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

# What You'll Need:

→ Seafood

01 - 4 cod fillets, skinless and boneless, about 5.3 oz each

→ 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 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 extra virgin olive oil
16 - 1 cup fish or vegetable stock

→ Garnish

17 - Fresh cilantro or parsley, chopped
18 - Lemon wedges

# Cooking Steps:

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 an additional 3 minutes.
04 - Add cumin, smoked paprika, coriander, cayenne if using, salt, and black pepper. Stir well and cook for 1 minute until aromatic.
05 - Pour in diced tomatoes and fish or vegetable stock. Bring to a gentle 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 Advice:

01 -
  • Everything cooks in one pan, so cleanup is just a quick rinse and youre done.
  • The spices build layers of warmth without overwhelming the delicate sweetness of the cod.
  • It looks impressive enough for guests but is forgiving enough for a weeknight scramble.
  • You can have it on the table in under 45 minutes, start to finish.
02 -
  • Do not flip the cod once it goes into the sauce, it will fall apart, just spoon sauce over the top if it looks dry.
  • If your skillet is too small and the fillets overlap, cook them in two batches or use a larger pan so they cook evenly.
  • Taste the sauce before adding the fish, it should be well seasoned because the cod will absorb those flavors as it simmers.
03 -
  • Let the spices toast in the pan for a full minute, it deepens their flavor and makes the whole dish taste more intentional.
  • Use the best quality smoked paprika you can find, it is the backbone of the flavor and cheap versions can taste flat.
  • If you like extra heat, add a sliced fresh chili along with the peppers instead of relying only on cayenne.
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