Spiced Cod One Pot

My neighbor brought over fresh cod one Thursday evening, still wrapped in butcher paper, and challenged me to make dinner without dirtying every pot in the kitchen. I threw peppers, tomatoes, and spices into one skillet, nestled the fish on top, and twenty minutes later we were eating straight from the pan with chunks of bread. The smell of smoked paprika and garlic filled the whole apartment. That messy, spontaneous meal became my favorite weeknight rescue. Now I keep cod in the freezer just in case.

I made this for my sister when she visited during a rainy October weekend. She was skeptical about one pot fish recipes, convinced they would turn out mushy or bland. But when she saw the vibrant red and yellow peppers simmering with the lemon slices on top, she leaned over the stove and said it smelled like a vacation. We ate it with couscous and she asked for the recipe before she even finished her plate.

Ingredients

• Cod fillets: Choose firm, thick fillets so they hold up during simmering and flake beautifully without falling apart.
• Onion: The base of the sauce, it turns sweet and soft as it cooks and builds the aromatic foundation.
• Garlic cloves: Minced fresh garlic blooms in the oil and infuses everything with warmth.
• Red and yellow bell peppers: They add sweetness, color, and a slight crunch that balances the tender fish.
• Diced tomatoes: Use canned for convenience, they break down into a rich, tangy sauce.
• Baby spinach: Stir it in at the end for a pop of green and a subtle earthy note.
• Lemon slices: Lay them on top of the fish for bright, citrusy flavor that seeps into every bite.
• Ground cumin: Adds a warm, slightly nutty depth that makes the dish feel cozy.
• Smoked paprika: This is the secret, it gives a gentle smokiness that tastes like the dish took hours.
• Ground coriander: A hint of floral sweetness that rounds out the spice blend.
• Cayenne pepper: Optional, but a pinch brings just enough heat to wake up your palate.
• Olive oil: Use a good quality one, it carries the spices and coats the vegetables perfectly.
• Fish or vegetable stock: Adds body to the sauce and keeps everything moist as it simmers.
• Fresh cilantro or parsley: A handful at the end makes it taste bright and just finished.

Instructions

Start the base:

Heat the olive oil in a large skillet over medium heat until it shimmers slightly. Add the chopped onion and let it soften for 3 to 4 minutes, stirring occasionally until it turns translucent and smells sweet.

Build the aromatics:

Toss in the minced garlic and diced peppers, stirring them around for about 3 minutes. You will hear them sizzle and start to release their sugars.

Bloom the spices:

Sprinkle in the cumin, smoked paprika, coriander, cayenne, salt, and pepper. Stir everything together and cook for just 1 minute until the spices smell toasted and fragrant.

Create the sauce:

Pour in the diced tomatoes and stock, then bring the mixture to a gentle simmer. Cover the pan and let it cook for 8 to 10 minutes so the vegetables soften and the sauce thickens slightly.

Nestle the fish:

Gently place the cod fillets into the bubbling sauce, then lay lemon slices on top of each piece. Cover again and simmer for 8 to 10 minutes until the fish turns opaque and flakes easily with a fork.

Finish with greens:

Stir in the baby spinach and cook for 2 more minutes until it wilts into the sauce. Taste and adjust the seasoning if needed.

Serve:

Spoon the fish and sauce into shallow bowls, then top with fresh cilantro or parsley and extra lemon wedges on the side. Serve immediately while everything is hot and fragrant.

Save

One evening I served this to a friend who insisted she did not like fish. She hesitated, then took a small bite with a piece of pepper and sauce. Her face changed and she went back for seconds, saying the spices made her forget she was eating seafood. That moment reminded me how the right flavors can change someone's mind and turn a simple dinner into a little victory.

Choosing Your Fish

Cod is ideal because it holds its shape and has a mild, flaky texture that soaks up the sauce. But haddock, halibut, or any firm white fish works just as well. I have even used frozen fillets, just make sure they are fully thawed and patted dry before adding them to the pan. Oily fish like salmon can overpower the delicate spice balance, so stick with lean varieties for the best result.

Serving Suggestions

This dish begs for something to soak up the sauce. I love serving it over fluffy couscous or steamed rice, but crusty bread works just as well if you want to keep it simple. Sometimes I add roasted potatoes on the side for a heartier meal. A crisp green salad with lemon vinaigrette balances the warmth of the spices and makes the whole plate feel complete.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to two days. Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce. The fish can break apart a bit when reheated, but it still tastes delicious stirred into the vegetables. I do not recommend freezing this because the cod texture changes too much once thawed.

• Store the fish and sauce together so the flavors continue to meld overnight.
• If reheating in the microwave, use low power and cover the dish to keep it moist.
• Squeeze fresh lemon over the reheated portion to brighten up the flavors again.

Save

This recipe has saved me on countless busy nights when I wanted something nourishing without the fuss. I hope it becomes one of those dishes you reach for when you need comfort, color, and a little bit of magic in under an hour.

Recipe Questions & Answers

→ Can I use frozen cod fillets?

Yes, just ensure they are fully thawed and patted dry before adding to the sauce to prevent excess water from diluting the flavors.

→ What other fish can I substitute for cod?

Haddock, halibut, or any firm white fish works well. Adjust cooking time slightly based on fillet thickness to ensure the fish cooks through without overcooking.

→ How do I know when the cod is properly cooked?

The cod is done when it turns opaque throughout and flakes easily with a fork. Internal temperature should reach 145°F (63°C).

→ Can I make this dish ahead of time?

The vegetable base can be prepared in advance, but it's best to cook the fish fresh to maintain its delicate texture and prevent overcooking when reheating.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the fish from becoming tough or dry.

→ Can I make this spicier?

Absolutely! Increase the cayenne pepper, add chili flakes, or include a diced jalapeño with the bell peppers for extra heat.