Today I’m sharing my very simple cod poached in tomato sauce. It’s so quick to make and easy as I usually have all the ingredients laying about in my freezer and kitchen cupboards. I like using frozen cod, but that’s mainly because I always have some in the fridge, it’s such a versatile fish that I know I’ll end up using. You can use pretty much any white fish you like, I have tried it with Basa and it was just as lovely.
Usually during Ramadan I eat the most junk and fried food I can, it’s such an unhealthy habit though and honestly it always leaves me feeling queasy. So this year I’ve decided to try my best to eat healthy and minimise on the fried food and empty calories…although I will still have a samosa or 2, because really I can’t say no to that!
This is such a good dish for Ramadan as it’s so quick to make and so simple you can whip it up and have it on the iftar table in less than an hour.
The key to this dish is to season the sauce very well and pack it with as much flavour as you can, as the fish will pick up this flavour.
If you fancy another cod recipe, why not try my “Lemon and Garlic Baked Cod“? It’s still a hit in our household.
Poached Cod in Tomato Sauce
- 2 Cod Fillets Boneless and thawed
- 2 Cans Chopped Tomato Or a bottle of Passata
- 1 Vine Tomato
- 1/2 Courgette Chopped
- 1 tbsp Chilli Powder
- 3 Cloves Garlic Minced
- 1/2 Red Onion Minced
- 1/2 Cup Coriander Minced
- 3 tbsp Paprika
- 2 tbsp olive oil for frying
- Pat dry the fish and season with a pinch of salt, pepper and a little paprika on both sides. Leave it in the fridge while you make your sauce.
- For your tomato sauce start by gently frying some minced garlic, after about a minute add some minced onions, half of the coriander and the rest of the paprika. Stir and let it fry gently.
- If you are using chopped tomato, blend it beforehand. I blitz in it my nutribullet for about 10 seconds.
- Pour in the passata and chopped courgettes and season with the chillies, stock pot, pepper, mix well making sure the stock pot is melting. Cover and let it simmer
- Once the courgettes are almost cooked through, turn the heat to a low and gently place your fish in the pan in a single layer. Cover with the chopped tomatoes, put the lid back on and let it cook for about 10 minute until the fish is cooked.
- Garnish with the rest of the coriander and serve hot with some lovely basmati rice or crusty bread. It works well with both.