Skillet Poached Cod in Tomato Sauce – One-Pan Cod
- Yield 4 servings
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Skillet Poached Cod in Tomato Sauce – One-Pan Cod sits in the Seafood section of Regbie. The card serves 4 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 4 6-ounce skinless and boneless cod fillets
- Diamond Crystal kosher salt
- 2 cups marinara sauce, or salsa
- Freshly ground black pepper
- ¼ cup chopped fresh herbs, e.g. Chives, Italian parsley, basil, or cilantro
Method
If you’re using frozen fillets, thaw the fish overnight in the refrigerator. Don’t be frustrated if the fillets aren’t completely thawed by dinnertime; simply place the cod packets in a bowl and run cool water on them. Let the fillets sit in the water for 10-15 minutes, and they should be ready to go. (Obviously, you can skip this step if you’re using fresh cod.)
Blot the fish with paper towels and sprinkle both sides with salt.
Grab a skillet with a lid, and pour in about two cups of marinara sauce or salsa. The skillet should be large enough to fit the fillets snugly in a single layer. If you’re poaching four fillets, a 10-inch skillet works great.
Crank the heat up to high to bring the sauce to a boil. When the sauce is bubbling, carefully slip in the seasoned fillets.
Lower the heat to about medium-low—enough to maintain a gently bubble.
Then, cover the pan and cook for 5 to 8 minutes or until the fish is opaque and cooked to your preferred doneness. Once the thickest part of the fish reaches 130°-140°F on an instant-read thermometer, the cook take the pan off the heat. (the cook know the FDA says 145°F is the safe temperature for cooked fish, but for the cook tastes, that’s overdone. Instead, the cook refer to this chart for fish cooking times.)
Top the fish with freshly cracked black pepper and a shower of fresh herbs. (You can finish the cod with Italian parsley, basil, and chives when the cook poach in marinara sauce, and cilantro and green onions when the cook poach in salsa.)
Plate the saucy fish with a giant green salad, a big platter of roasted vegetables, or cauliflower rice.
Kitchen notes
- Plate the saucy fish with a giant green salad, a big platter of roasted green beans , Instant Pot steamed spaghetti squash , or cauliflower rice .
