Cod in Vegetable Tomato Sauce
Baked Cod in Vegetable Tomato Sauce has been a staple in my Mom’s kitchen since I was a kid. I have adopted and updated the recipe for my family and it has been in regular rotation on our dinner table for the past twenty years.
If you’re hesitant to cook seafood at home, cod is the fish for you. This recipe is very forgiving, especially for a novice cook. Delicious, check! Nutritious, check! Easy to prepare, check!
Baked cod stays flaky and moist, as it absorbs the rich sauce. Vegetables melt into a creamy symphony of flavors. Carrot matchsticks retain their bite while adding sweetness. Carrots and fish? Trust me, it really works.
If you don’t have access to cod, this recipe would work well with any other white flaky fish. Don’t have access to fresh fish? Frozen will do just fine.
I like to serve mashed potatoes with this saucy fish. However, rice or some crusty bread would work just as well. Enjoy Baked Cod in Vegetable Tomato Sauce with a side of sautéed green beans or zucchini for a starch free dinner.
For other seafood delights, please check out 5-Star Fresh Salmon Patties and Herbaceous Seafood Skewers with Garlic and Lemon .
Cod in Vegetable Tomato Sauce
Ingredients
- 2 pounds of Cod or other white fish
- 1 large Onion sliced
- 2 Carrots matchsticks or grated
- 2 Tomatoes seeded and sliced
- 1 Red Bell Pepper julienned
- Kosher Salt to taste
- Black pepper to taste
- Raw sugar
- 4 whole spice berries
- 2 Laurel/Bay Leaves
- 1/2 tsp Paprika
- 3 Garlic minced
- 1/2 Lemon Juice
- 1 tbsp fresh Parsley chopped
- 1 tbsp fresh Thyme leaves
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cut fish into serving pieces and blot it dry with a paper towel to get rid of excess moisture. Generously season with salt, ground black pepper.
- In a large skillet, cook the onions, carrots, season with salt and ground black pepper to taste, cook for 5-7 minutes, until the vegetables begin to brown.
- Add tomato paste, sugar, fresh bay leaf, whole spice, paprika, red bell pepper, tomatoes and garlic.
- Cut the lemon in half. Squeeze in the juice of half a lemon.
- Cook for another 8-10 minutes. Turn off the heat, remove lemon, and add parsley and thyme.
- Spread half of the vegetables on the bottom of the baking dish.
- Place a layer of fish over the vegetables.
- Spread the remaining vegetables over the fish.
- Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for about 30-40 minutes.
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