This delicious recipe for cod in tomato sauce has a rich and spicy tomato base, beans, olives and perfectly cooked fish. Plus, it's made in one pot for easy clean up! Serve with a big hunk of bread for dunking and you're in for one delicious treat!
fresh minced thyme or lemon thyme leaves(garnish, optional)
lemon olive oil(garnish, optional, but highly recommended)
In a 12-inch skillet (I used an enameled skillet) over medium heat add olive oil.
Once shimmering, add onion and cook 5 minutes.
Add garlic and cook 1 minute more.
Stir in tomato paste and cook 1 minute.
Stir in canned tomatoes, water (rinse out tomato can with water and use that 'tomato water'), thyme, 1/2 teaspoon salt, 1/2 teaspoon of black pepper, chili flakes, beans, olives and capers (if using). Bring to a low simmer, uncovered, for 8 to 10 minutes or until things have reduced/thickened a little.Note: If you want less sauce (or a thicker consistency) omit the water and/or reduce your sauce a little longer to get a thicker consistency before adding your cod fillets.
Season fillets with remaining 1/4 teaspoon each of salt among all four pieces.
Make 4 little wells in sauce and add cod fillets. Fully immerse them in the sauce, covering over.
Cook 8 to 10 minutes (mostly covered, with cover just slightly ajar) on a medium simmer or until the fillets are cooked through, they're opaque and flake easily with a fork. Note: Cook time can vary, depending on your heat level and how thick your fillets are.
Be careful when removing the fillets from the sauce as they are delicate. Best to use a large spatula here.
Portion into bowls and serve with crusty bread or serve over creamy polenta or grits. Garnish with more thyme, chili flakes and drizzle of lemon (or regular) olive oil, if desired. Enjoy!