Cod Tomato Skillet

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients. Pat the fish dry and lightly season with salt and pepper.

   300 g Cod fillet, boneless, cut into 4 cm piecesto taste (approx. 1 tsp) Saltto taste Black pepper, freshly ground
2. 2

   In a large skillet, heat the olive oil over medium heat and sauté the onion for 4–5 minutes until translucent and lightly golden.

   2 tbsp Olive oil1 medium (approx. 120 g) Onion, finely diced
3. 3

   Add the garlic, paprika, and chili flakes and sauté for 30–45 seconds, stirring, until fragrant.

   3 Garlic cloves, finely chopped1 tsp Smoked paprika (Pimentón dulce or sweet)1/2 tsp (or to taste) Chili flakes
4. 4

   Add the canned tomatoes and sugar to the skillet, bring to a boil, then reduce to medium-low heat and simmer for 6–8 minutes until the sauce thickens slightly; season with salt and pepper.

   400 g (1 can) Canned tomatoes, chopped or pureed1/2 tsp Sugar (or honey)to taste (approx. 1 tsp) Saltto taste Black pepper, freshly ground
5. 5

   Stir in the lemon juice, then increase the heat to medium. Place the cod pieces evenly in the sauce, cover the skillet, and cook for 6–8 minutes until the fish is opaque and flakes easily with a fork (internal temperature about 56–60 °C).

   1 tbsp (fresh) Lemon juice300 g Cod fillet, boneless, cut into 4 cm pieces
6. 6

   Quickly check: the fish should be tender but not dry. If the sauce becomes too thick, stir in 1–2 tablespoons of water. Before serving, sprinkle parsley and optional basil over the fish.

   15 g (1 bunch) Fresh parsley, roughly chopped6 g (a few leaves) Fresh basil (optional), torn
7. 7

   Serve with the pre-cooked rice or crusty bread, and add an extra squeeze of lemon juice if desired.

   300 g cooked (approx. 150 g per serving) Basmati or long-grain rice, cooked1 tbsp (fresh) Lemon juice

Origin & History

Simple skillet dishes with tomatoes and fish are common along the Mediterranean coast; this combination reflects Spanish and Portuguese home cooking. Such quick skillet meals were created to prepare freshly caught fish quickly with shelf-stable ingredients like canned tomatoes and olive oil.