If you’re looking for quick fish recipes, this cod with tomatoes is just the thing. In this recipe, cod fillets are cooked in a butter and white wine sauce with cherry tomatoes and spinach.
This is a really easy fish dinner that’s perfect for busy nights.
We serve the cod with fettucine, keeping this dinner quick and simple. The sauce is absolutely delicious with pasta. But if you want some other options, try the cod with brown or white rice, mashed potatoes, or boiled potatoes.
If you want keep things really light, make some steamed vegetables. Get one of those steam in the bag varieties, they’re super convenient. Or, make a salad simply dressed with oil and vinegar.
For more seafood recipe inspiration, check out these camarones enchilados, which are similar to a shrimp creole. This mojo shrimp is served with rice and beans and has a tropical flair and this shrimp lo mein recipe that’s better than take-out for sure!
If you want something on the grill, try this cedar plank mahi mahi.
Fresh versus Frozen Cod
We’ve made this dish with frozen and fresh cod and both were good. A few things to note:
- We defrosted the fish in the refrigerator following the package instructions. The frozen cod was very wet after defrosting. I had to pat the fish with paper towels to remove excess water. That step was not necessary with the fresh cod.
- I found the frozen cod to be a bit drier that the fresh after cooking. But, the delicious wine sauce helped.
- The frozen cod was thicker than the fresh, but that could have just been the selection at the fish market.
- Overall, I preferred the texture of the fresh cod. Our official taste testers (aka my family) liked both equally.
Start your side dish
If you’re serving this dish with a side that will take more than 10 minutes to cook, start it first. Rice takes about 25 minutes.
Pasta water will take a good 10-15 minutes to come to a boil, then the actual cooking time. Same goes with potatoes. Make sure your side is almost ready before starting the fish.
To make this cod with tomatoes dish you will need
4 Cod Fillets, (about 1-1½ pounds depending on the thickness)
1 teaspoon Salt, plus a pinch for the onions and tomatoes
¼ teaspoon Garlic Powder
¼ teaspoon Black Pepper
1 tablespoon Olive Oil
1 tablespoon Butter
2 cups White Onion, sliced thin (about ½ a medium onion)
½ cup White Wine
1 pint Cherry or Grape Tomatoes
1 tablespoon Lemon Juice (½ a juicy lemon should do it)
2-3 ounces Fresh Spinach (about 2 generous handfuls)
Lemon Wedges for serving
Prepare the Cod
If using frozen cod, defrost it according to package directions. Pat the fish with paper towels to remove excess water.
Season the cod fish with 1 teaspoon salt, garlic powder and pepper.
Cook the cod
Use a non-stick skillet to cook this meal. The cod is delicate and could easy stick and break apart while turning. I skip the stress and just use my trusty, large non-stick skillet.
Heat the olive oil and butter in a large, deep, non-stick skillet over medium heat. Add the cod when the oil is hot and the butter is melted and foamy.
Cook the cod 2 minutes. Use a large plastic spatula to turn the cod and cook another 2 minutes.
Add the sliced onions to the skillet and arrange them around the fish. Then, carefully add the white wine to the skillet.
Let the wine come to a simmer. Add the tomatoes, lemon juice and a pinch of salt. Give the pan a few quick shakes.
Don’t stir the sauce, the fish will break apart. Cover the skillet and cook the cod with tomatoes for 3 minutes. Add the spinach to the top and cover the skillet again.
When the spinach begins to wilt, arrange it around the fish, cover and continue cooking for another 3 minutes or so until the tomatoes burst and the spinach is completely wilted.
Make sure the internal temperature of the cod is at least 145°F on an instant read thermometer.
Serve the cod with the tomatoes and spinach
Use a spatula and gently remove the cod from the skillet to a plate. Then spoon the sauce, tomatoes and spinach over the fish and your side dish is desired. Enjoy!
Cod with Tomatoes
Ingredients
- 4 Cod Fillets (about 1-1½ pounds depending on the thickness)
- 1 teaspoon Salt plus a pinch for the onions and tomatoes
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 2 cups White Onion sliced thin (about ½ a medium onion)
- ½ cup White Wine
- 1 pint Cherry or Grape Tomatoes
- 1 tablespoon Lemon Juice ½ a juicy lemon should do it
- 2-3 ounces Fresh Spinach about 2 generous handfuls
- Lemon Wedges for serving
Instructions
Prepare the Cod
- If using frozen cod, defrost it according to package directions. Pat the fish with paper towels to remove excess water.
- Season the cod fish with 1 teaspoon salt, garlic powder and pepper.
Cook the cod
- Heat the olive oil and butter in a large, deep, non-stick skillet over medium heat.
- When the oil is hot and the butter is melted and foamy, add the cod.
- Cook the cod 2 minutes.
- Use a large plastic spatula to turn the cod and cook another 2 minutes.
- Add the sliced onions to the skillet and arrange them around the fish.
- Then, carefully add the white wine to the skillet.
- Let the wine come to a simmer.
- Add the tomatoes, lemon juice and a pinch of salt.
- Give the pan a few quick shakes. Don’t stir the sauce, the fish will break apart.
- Cover the skillet and cook the cod with tomatoes for 3 minutes.
- Add the spinach to the top and cover the skillet again.
- When the spinach begins to wilt, arrange it around the fish, cover and continue cooking for another 3 minutes or so until the tomatoes burst and the spinach is completely wilted.
- Make sure the internal temperature of the cod is at least 145°F on an instant read thermometer.
- Use a spatula and gently remove the cod from the skillet to a plate. Then spoon the sauce, tomatoes and spinach over the fish and your side dish is desired.