A close up picture of cod, tomatoes and spinach served over pasta on a white plate.
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Cod with Tomatoes

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.
Course Main Course
Cuisine American
Keyword fish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 278kcal

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.

Notes

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.

Nutrition

Calories: 278kcal | Carbohydrates: 13g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 727mg | Potassium: 1177mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2065IU | Vitamin C: 40mg | Calcium: 75mg | Iron: 2.1mg