This super easy and tasty Cod Fish in Tomato Sauce is perfect for pairing with rice, grits, or pasta. Your meal will be ready to serve in about 30 minutes.
You definitely don't want to skip this recipe, friends. This Cod Fish in Tomato Sauce is one of the finest seafood meals and it'll impress even the pickiest eaters. Prep is a breeze, clean-up is minimal, and the whole process is very easy, so you have no excuse not to try this cod fish recipe.
Every time I make this cod, my husband comments that he thinks it should be served in every seafood restaurant. That's quite a statement, don't you agree? But I tell you, he might be right. I have yet to find a person who doesn't enjoy this recipe.
About Cod Fish
First and foremost, you’ll need a nice piece of high-quality cod fish for the best results. I have tried making it with frozen cod, and it just can’t compare to the fresh cod I buy from a local seafood market. Depending on where you live, it might be harder to find fresh cod for you, so if that’s the case, you can go for frozen fish. But if you have a seafood market in your area, make a trip, and get your hands on some fresh cod. You’ll be glad you did.
For the cod:
- Cod Fish. You can use other fish (such as salmon, tilapia, or whiting fish) instead.
- Oil. I prefer using Avocado or Olive Oil. Other oils can also be used.
- Seasoning. Season the fish with salt and paprika. Use sweet (not spicy) paprika.
For the Sauce:
- Cherry Tomatoes. Use cherry or grape tomatoes because they have more flavor and sweetness when compared to regular tomatoes. I also love using cherry tomato medley, for extra colors.
- White Wine. Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon, and dry sparkling wines are especially good. If you want to substitute, use vegetable stock instead.
- Parsley. Fresh parsley adds the best flavor. You can use fresh basil instead. Dried parsley would be my third pick.
- Garlic. Use more or less garlic to suit your personal taste.
- Red Pepper Flakes. Optional, but recommended. They add a nice hint of spiciness to the dish. You can use a pinch of cayenne instead.
- Salt + Pepper.
How to Make Cod Fish in Tomato Sauce
1. Season the fish with salt and paprika on both sides.
2. Heat a large, non-stick skillet over medium heat. Add avocado oil, and when the oil gets hot, add the cod. Fry the fish for about 4-7 minutes per side, depending on how thick it is, flipping once. (The fish should be cooked through.)
3. Using a paper towel and tongs, remove some of the excess oil from the skillet carefully. Set the skillet aside.
4. Meanwhile, in a separate skillet, prepare the sauce. Cook the tomatoes in avocado oil for about 10 minutes, until softened. Add the wine and cook for another 3 minutes.
5. Add the garlic, parsley, red pepper flakes, salt, and pepper. Stir everything well and simmer for 2 minutes.
6. Scoop a generous amount of sauce over each cod fish fillet. Put the skillet back over the medium-low heat, just to let the fish get thoroughly warm. Serve.
Helpful Tips and Tricks
Use a non-stick skillet. Make sure you use a non-stick skillet when frying the fish, to make sure it flips easily. You can use stainless steel, cast iron, or a non-stick skillet for the sauce.
Flip carefully. Cod is a very tender fish, so flip it only once and don't fiddle. Use an appropriate turner and try to be very gentle when flipping.
Use two skillets. Fry the fish in one skillet and make the sauce in another skillet. This way, you don't have to remove and return the fish to the skillet, minimizing the risk it'll break into pieces.
Make the sauce ahead. If you want to speed up the cooking time, you can prepare the sauce the day before. Keep it in the fridge, and just reheat and pour it over the fish the next day.
How to Store and Reheat this Cod Fish
Keep it refrigerated, covered with a lid, for up to 3 days. Reheat on the stove over medium-low heat. You may need to add a tablespoon of water to thin the sauce a little.
What to Serve it With
This fish tastes great with any side. Rice, pasta, quinoa, bulgur, couscous, and potato puree are some of my favorite sides. For a special dinner, you can serve it with:
Of course, it will pair perfectly with some fresh salad or roasted vegetables.
What Wine to Pair Cod With
It is generally recommended to drink white wine while enjoying fish. The reason for that is because red wines contain tannins, which could bring a slight metal taste when paired with fish. That said, if you are a red wine lover, I found that Pinor Noir goes really well with this dish. Some great white wines include Chardonnay, Sauvignon Blanc, Dry Riesling, Pinot Gris, and Champagne. Read more: Pairing Wine With Fish and Seafood
LOOKING FOR MORE TASTY AND EASY COD FISH RECIPES?
I’ve got you covered. Try the recipes below and you won’t be disappointed.
- Baked Cod - This recipe is truly the best you can find! Perfectly-seasoned cod, covered with a layer of roasted pepper sauce and topped with crispy breadcrumbs.
- Baked Fish - This baked fish is our absolute favorite baked white fish recipe. It's cooked in a delicious lemon garlic butter sauce until tender and flaky.
- Cod Fish Skillet - This incredibly delicious and healthy meal is going to become your favorite! Create a taste of the Mediterranean with this simple, yet elegant, meal.
- Black Cod Recipe - The flavor of the easy 30 minute marinade, made with garlic, lime zest and juice and fresh ginger is delicious with the rich tasting fish.
Cod Fish in Tomato Sauce
For the Cod Fish:
- 1 ½ lb. cod fish cut into serving pieces
- 2 tbsp. avocado oil or olive oil
- ½ tsp. paprika or to taste
- ½ tsp. salt or to taste
For the Sauce:
- 1 tbsp. avocado oil or olive oil
- 1 lb. cherry tomatoes, cut into half
- ¼ cup white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 large garlic cloves, minced
- ⅓ cup chopped parsley
- ¼ tsp. red pepper flakes
- ½ tsp. salt or to taste
- ½ tsp. pepper or to taste
- Season the fish with salt and paprika on both sides.
- Heat a large, non-stick skillet over medium heat. Add avocado oil, and when the oil gets hot, add the cod. Fry the fish for about 4-7 minutes per side, depending on how thick it is, flipping once. (The fish should be cooked through.)
- Using a paper towel and tongs, remove some of the excess oil from the skillet carefully. Set the skillet aside.
- Meanwhile, in a separate skillet, prepare the sauce. Cook the tomatoes in avocado oil for about 10 minutes, until softened. Add the wine and cook for another 3 minutes.
- Add the garlic, parsley, red pepper flakes, salt, and pepper. Stir everything well and simmer for 2 minutes.
- Scoop a generous amount of sauce over each cod fish fillet. Put the skillet back over the medium-low heat, just to let the fish get thoroughly warm. Serve.