Recipes › Seafood › Italian Cod in Tomato Sauce Recipe

Italian Cod in Tomato Sauce Recipe

Recipe by Pedro M. A. Neves

Italian cod in tomato sauce is a classic Mediterranean dish that brings together flaky white fish and a vibrant, herb-infused tomato base. This simple yet elegant preparation highlights the natural delicate flavor of cod while allowing the bright acidity and aromatics of the sauce to complement rather than overpower. It's a weeknight staple along Italy's coastal regions and a restaurant favorite that comes together in under 30 minutes.

Ingredients

• 800g (1.75 lb) cod fillets, skin removed, cut into 4 portions
• 400ml (14 fl oz) canned crushed San Marzano tomatoes
• 60ml (4 tbsp) extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 medium red onion (150g), finely diced
• 60ml (1/4 cup) dry white wine
• 10 fresh basil leaves
• 5ml (1 tsp) dried oregano
• 2.5ml (1/2 tsp) red pepper flakes
• 5ml (1 tsp) sea salt
• 2.5ml (1/2 tsp) freshly ground black pepper
• 15ml (1 tbsp) fresh lemon juice
• 10g (2 tbsp) fresh flat-leaf parsley, chopped for garnish

Instructions

1. Heat olive oil in a large shallow skillet over medium heat. Add diced red onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

2. Add sliced garlic and red pepper flakes to the skillet and cook for 1 minute, stirring constantly, until fragrant.

3. Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to deglaze. Allow the wine to reduce by half, approximately 2 minutes.

4. Add the crushed tomatoes, oregano, and 5ml (1 tsp) of salt to the skillet. Stir well and bring to a gentle simmer. Allow the sauce to cook uncovered for 5 minutes to meld the flavors.

5. Arrange the cod fillets in the tomato sauce in a single layer, nestling them gently into the liquid. Season the top of each fillet with remaining salt and black pepper.

6. Cover the skillet with a lid or aluminum foil and reduce heat to medium-low. Cook for 8-10 minutes until the cod is opaque throughout and flakes easily when tested with a fork.

7. Remove from heat and tear fresh basil leaves directly over the dish. Add lemon juice and stir gently to combine without breaking apart the fish.

8. Divide the cod and sauce equally among four shallow bowls. Garnish with fresh chopped parsley and serve immediately with crusty bread.

Substitutions

• Halibut or sea bass fillets can replace cod for a similar texture and mild flavor
• For dairy-free meal, use vegetable broth instead of white wine for deglazing
• Canned diced tomatoes can replace crushed tomatoes for a chunkier sauce texture
• Fresh tomato purée from ripe summer tomatoes may be used in place of canned, using approximately 500ml

Tips

• Do not overcrowd the skillet; if necessary, cook the cod in two batches to ensure even cooking and prevent steaming
• For the best flavor, use high-quality San Marzano tomatoes and freshly squeezed lemon juice rather than bottled
• Sear the cod skin-side-up for 2 minutes in a separate pan before adding to the sauce for a crispy bottom if preferred
• Prepare the sauce completely before adding the cod so cooking time is minimized and the fish remains moist

This dish reflects the Italian coastal cooking tradition, particularly from regions like Campania and Sicily where tomatoes and fresh seafood from the Mediterranean are foundational ingredients. The combination of tomato sauce with delicate white fish represents the Mediterranean diet's emphasis on simple preparations that allow quality ingredients to shine.

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