Name: Shakshuka-Style Cod Fillets in Spicy Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tsp ground coriander; 2 tsp sumac; 1 ½ tsp ground cumin; 1 tsp dry dill weed; 1 tsp turmeric; 1 large yellow onion (or sweet onion), chopped; extra virgin olive oil; 8 cloves garlic cloves, chopped; 2 jalapeno peppers (or 1 green bell pepper if you prefer mild), chopped; 5 medium ripe tomatoes, diced or chopped; 3 tbsp tomato paste; 1 lime, juice of; ½ cup water; salt and pepper; 2 lb cod fillet, cut into large 4 to 6-ounce pieces; ½ cup fresh parsley, chopped, for garnish; 1 tbsp fresh mint leaves, chopped, for garnish

Shakshuka-Style Cod Fillets in Spicy Tomato Sauce

A vibrant Mediterranean fish dish where cod fillets are gently poached in a rich, spiced tomato-pepper sauce inspired by shakshuka.

Prep10 min

Cook20 min

Total30 min

DifficultyEasy

Servings6

This recipe brings together the best of the Mediterranean and Middle Eastern kitchens. Flaky white fish fillets are gently simmered in a fragrant sauce of ripe tomatoes, jalapeños, and a warm blend of coriander, sumac, cumin, and turmeric.

The result is a one-pan meal that is both hearty and bright, perfect served over fluffy rice or with crusty bread to soak up every last drop of the aromatic sauce.

Method

In a small bowl, mix the ground coriander, sumac, ground cumin, dry dill weed, and turmeric. Set aside.
In a large deep skillet with a lid, heat 2 tablespoons olive oil over medium-high heat. Add the chopped onion and sauté for 2 minutes. Add the chopped garlic and jalapeño, and cook, stirring often, until fragrant and lightly golden, about 2 more minutes.
Add the diced tomatoes, half of the spice mix (reserve the rest), tomato paste, lime juice, water, salt, and pepper. Stir well. Bring to a high simmer, then reduce heat to medium-low. Cover and cook for 10 minutes, stirring occasionally.
Meanwhile, season the cod fillets lightly with salt and pepper, then coat both sides with the remaining spice mix.
Gently place the seasoned fish fillets into the tomato sauce, nestling them into the mixture. Increase heat to medium-high briefly, then reduce to medium. Cover and cook for 10–15 minutes, until the fish is cooked through and flakes easily.
Remove from heat. Garnish with the chopped fresh parsley and mint leaves. Serve immediately in bowls over Lebanese rice or with crusty bread.

💡 Tips

For a milder heat, replace the jalapeños with 1 green bell pepper.
If you don't have sumac, you can substitute with a pinch of lemon zest and a little extra cumin.
Serve with Lebanese rice or a crusty bread to soak up the delicious sauce.

Shakshuka-Style Cod Fillets in Spicy Tomato Sauce

Ingredients

Method

💡 Tips

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