Lover’s Italian Cod

In the early days of Dinner in 3, 2, 1, we made a delightful Baked Cod with Cream Sauce. It was a hit, and I’ve had several requests for more recipes with cod. This one has the perfect acidity, flavor, and light texture that you would want in an Italian fish dish.

Ingredients

  • 2 6-8 oz cod fillets
  • 2 tbsp lemon juice
  • 3 tbsp oil, divided
  • 1/2 small red onion, thinly sliced
  • 1/2 red pepper, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 tsp paprika
  • 1/4 tsp crushed red pepper
  • 1/4 cup broth or white wine
  • 8 oz crushed tomatoes
  • 1/2 tsp sugar
  • 2 tbsp fresh parsley, finely
  • chopped
  • Garnish options: sliced lemon and/or parsley
  • Recipe

    Season cod fillets with salt and pepper and drizzle with 1 tbsp oil and lemon juice. Place in individual serving dishes or an 8" 8" square pan, and set aside. Preheat the oven to 350°F. To a skillet on medium-high heat, add remaining olive oil. Once hot, add sliced onion and pepper and cook until softened, about 8-10 minutes. Season with 1/4 tsp each salt and pepper. Add the garlic, paprika, and red pepper, stir, and cook for 30 seconds. Add the wine or broth, scrape up any bits from the bottom of the pan, and cook for 2 to 3 minutes. Add tomatoes, sugar, and 1/4 tsp each salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for 10 minutes. Remove from the heat, stir in the parsley, then pour the sauce around the cod fillets. Slightly lift the cod so that they’re nestled inside the sauce. Bake for 15-20 minutes, or until the cod is opaque and easily flakes. Garnish as desired.

    Approximate Nutrition Information for 7 oz (makes 2): 465 calories, 28g fat, 9g carbs, 44g protein

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    In the early days of Dinner in 3, 2, 1, we made a delightful Baked Cod with Cream Sauce. It was a hit, and I’ve had several requests for more recipes with cod. This one has the perfect acidity, flavor, and light texture that you would want in an Italian fish dish.