This easy one pan Tuscan cod recipe is ready in 30 minutes and is a great dinner idea. Tuscan Cod will take you back to the Mediterranean. The pan seared cod pairs well with the tomatoes, capers and lemon juice and makes a great supper.
This 30-minute meal is substantial, tasty and one you can whip up any day of the week (as long as you have the ingredients obviously). I have timed this recipe and can confirm it does just take 30 minutes. What may increase the time slightly is if you have chunky fish that takes longer to cook. Everything else is straight forward and there is minimal chopping.
How to make Tuscan Cod
The Tuscan cod is made all in one pan, simplifying the cooking and cleaning process.
For this easy one pan fish recipe you need a fish like cod, salmon or haddock, baby/cherry tomatoes, spinach, sun dried tomatoes, capers, lemon and some double cream.
Pan fry the seasoned cod then set it aside. Cook the garlic, sundried tomatoes and capers for a couple of minutes before adding in the cherry tomatoes. Shortly add in cream and once it starts to bubble, take off the heat. Add in the spinach, mix until it is all wilted then add in your cod and lightly pour the sauce on top. Finish off with lemon juice, chilli flakes and chopped parsley.
What to eat with the Tuscan Cod
We have this regularly because it is an easy pan-fried cod dish. We enjoy this on its own when we are on carb free days, however it is perfect with some plain boiled rice or even pitta, so you can scoop up all that creamy sauce.
Can I use any other fish for this recipe?
You can swap for cod for another fish. Any flaky fish will work well with this recipe. I have tried it with salmon and haddock and both work well for this quick dinner idea. Here are some photos of the Haddock with all the Mediterranean flavours.
Can this Tuscan Cod recipe be made dairy free
Yes you can swap the cream for a coconut cream. The double cream gives this recipe a lovely texture. Coconut cream will work the same way. You can skip the cream all together if you want. It will still taste nice.
Other ingredients you can swap/omit
You can swap the Sundried tomatoes for some finely chopped tomatoes or passata. Just use 3-4 tbsp and let this simmer until reduced.
Capers are key to the flavour of this dish, and I would recommend leaving them in.
Storage and Reheating instructions
Once cool, cover and store the dish in the fridge for 2 days. When you want to eat it, cook on low heat with a tablespoon of boiling water. Ensure the cod is hot before enjoying. The cream may cause some separation when reheating. That is totally fine.
One Pan Tuscan Cod
Ingredients
- 2 cod loin pieces
- Salt & Pepper
- Olive Oil 3-4 tbsps
- Butter 1 tsp
- 2 tbsps capers
- 4 crushed garlic cloves
- 2 Sundried tomatoes chopped into small pieces
- 200 g cherry tomatoes sliced in half
- 50 ml Single or double cream
- 120 g baby spinach washed
- Juice of 1/2 a lemon
- Handful chopped parsley
- Chilli flakes optional
- Salt and Pepper
Instructions
- Get all your ingredients ready
- Start by seasoning your cod with salt and pepper. Heat a large pan and add in 2 tbsp of oil along with 1 knob of butter ( about 1 heaped tsp)
- Pan fry your cod. This will take about 10 -15 minutes depending on how thick your cod pieces are. Let it cook totally on one side before turning to avoid the fish from sticking. Take the fish out of the pan once cooked, place in a plate and cover.
- In the same pan add in 2 tbsps of oil then your crushed garlic, chopped sundried tomatoes and capers.
- Let this cook for a couple of minutes on medium heat then add in your cherry tomatoes and stir. Cook for a further 2-3 minutes Now add in your cream, stir and let this cook until your tomatoes are soft and the sauce is bubbling.
- Turn off the heat then add in your spinach and incorporate to the sauce until it is all wilted.
- Add in your cod, squeeze on some lemon juice, sprinkle some chopped parsley and chilli flakes and serve.
Another quick 30 minute meal idea is this zucchini (courgette) pasta.
