Cod with Moroccan Spiced Tomatoes
Made with a combination of spices that harken to the classic dish of Shakshouka, this cod dish is a one-dish wonder! A base layer of fresh and canned tomatoes is combined with onions and garlic to create a flavorful underlayment for the flaky, fresh cod. Topped with cilantro and some fresh lemon, the end result is bright and appetizing!
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 medium onion sliced
- 1 tsp kosher salt
- 1 whole roasted red pepper drained and diced
- 4 cloves garlic minced
- 1 ½ tsp paprika
- 1 tsp cumin
- ½ tsp red pepper flakes
- 1 14-oz can fire-roasted diced tomatoes
- 1 pint grape tomatoes halved
- 4 cod filets
Instructions
- Heat the oil in a 12-inch over medium. Once the oil is hot, add the onion and salt. Sauté until the onion is softened and beginning to turn golden brown, 4-6 minutes.2 tbsp olive oil, 1 medium onion, 1 tsp kosher salt
- Add the roasted red peppers and garlic. Sauté until the garlic is fragrant, 1 minute.1 whole roasted red pepper, 4 cloves garlic
- Add the paprika, cumin, and red pepper flakes. Allow the spices to warm in the hot oil for 30 seconds.1 ½ tsp paprika, 1 tsp cumin, ½ tsp red pepper flakes
- Pour in the canned tomatoes, ½ cup water, and prepared grape tomatoes. Cover and simmer until the tomatoes break down, 8-10 minutes.1 14-oz can fire-roasted diced tomatoes, 1 pint grape tomatoes
- Once the tomato sauce has cooked, add the cod filets by nestling them into the sauce. Cover and simmer until the cod reaches 145°F, 12-15 minutes. In the last 5 minutes, remove the lid to reduce the sauce slightly.4 cod filets
- Serve immediately with a squeeze of fresh lemon juice, chopped cilantro, and crumbled feta, if desired.
Video
Nutrition
Serving: 1serving | Calories: 257kcal