Mom's Best Recipes
Recipe

Cod Recipe

Tender cod nestled into a rustic tomato, garlic, and herb sauce with cozy potatoes and a bright lemon finish. One pan, low drama, big comfort.

Author By Matt Campbell
4.8
A cast-iron skillet filled with cod fillets simmering in a rustic tomato sauce with baby potatoes, olives, and fresh parsley on a wooden table
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This is the kind of dinner that feels like you tried really hard, even if you did not. We are talking tender, flaky cod sitting in a chunky tomato sauce that tastes like it has been simmering all day, plus potatoes that soak up all that garlicky, herby goodness. It is wholesome, rustic, and very “grab some bread and meet me at the table.”

The vibe here is homestyle and flexible. Do you have cherry tomatoes instead of canned? Use them. No olives? Skip them. The only nonnegotiable is tasting as you go, because that is how you land on the perfect salt, lemon, and heat balance.

A close-up photo of a spoon scooping tomato sauce with capers and herbs from a skillet next to flaky cod

Why It Works

  • Flaky fish, not dry fish: Cod cooks gently in the sauce, so it stays juicy and tender.
  • Big flavor with pantry basics: Canned tomatoes, garlic, and a few herbs build a bright, cozy sauce fast.
  • One-pan energy: Potatoes cook right in the skillet, soaking up the sauce so every bite tastes like the best part.
  • Weeknight friendly, dinner-party capable: It looks rustic and impressive, but the steps are simple and forgiving.

Pairs Well With

Storage Tips

Refrigerate: Store cooled leftovers in an airtight container for up to 2 days. Fish is best sooner rather than later.

Reheat gently: Warm in a covered skillet over low heat with a splash of water or broth to loosen the sauce. Avoid boiling so the cod stays in tender flakes instead of turning chewy.

Microwave option: Use 50 percent power in short bursts, stirring the sauce around the fish between rounds.

Freezing: I do not love freezing cooked cod because the texture can go a bit watery. If you want a freezer win, freeze the sauce and potatoes, then cook fresh cod in it later.

Common Questions

Can I use frozen cod?

Yes. Thaw it in the fridge overnight if you can. In a pinch, put the sealed fish in a bowl of cold water for 20 to 30 minutes. Pat it very dry before seasoning so it does not water down the sauce.

What if my sauce tastes too acidic?

Tomatoes can be unpredictable. Add a small pinch of sugar or drizzle in a little extra olive oil. You can also stir in a tablespoon of butter at the end for a rounder, richer finish.

How do I know when cod is done?

It should flake easily with a fork and look opaque. If you have a thermometer, aim for about 130 to 140°F for moist, tender cod. It will carry over a bit as it rests.

Can I swap the potatoes?

Totally. Baby potatoes are easiest, but chopped Yukon Golds work great. If you want the fastest cook time, use parboiled potatoes or even cooked white beans for a cozy, stew-like situation.

Is this spicy?

Only if you want it to be. Red pepper flakes are optional. Start small, then add more at the end if you like a little warmth.

I love cod because it is the definition of “don’t overthink it.” When I was focused on learning by doing instead of staying on a straight culinary-school track, dishes like this taught me the good stuff: how to build flavor fast, how to taste and adjust, and how to let simple ingredients do the heavy lifting. This skillet is my go-to when I want something wholesome that still has personality. It is cozy, a little rustic, and it makes the whole kitchen smell like you know what you are doing.