Ingredients
Scale
- 4 cod fillets (6 ounces each)
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes or diced tomatoes
- 1/4 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 cup fresh basil leaves, chopped
- Salt and black pepper to taste
- Fresh lemon wedges for serving
Instructions
- Pat the cod fillets dry with paper towels. Season both sides of the fish with salt and black pepper.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for about 5 minutes until it becomes translucent and soft.
- Add the minced garlic and cook for 1 more minute until you can smell the aroma.
- Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano and smoked paprika.
- Let the sauce simmer gently for 10 minutes to allow the flavors to blend and the sauce to thicken slightly.
- Carefully place the cod fillets into the simmering sauce. Use a spoon to pool a little sauce over the top of each fillet.
- Cover the skillet with a lid and cook for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove the skillet from the heat. Stir in the fresh chopped basil gently.
- Serve the fish immediately with a squeeze of fresh lemon juice over the top.
- Cook Time: 30 minutes