Spanish Cod with Tomato Sauce & Rice
Tender cod fillets poached in a vibrant tomato sauce, served over white rice with a fresh basil pesto swirl. One skillet, 18 minutes, restaurant-quality weeknight dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 cup white rice
- 2 fillets (about 6 oz each) cod fillets, skin-on
- 1 can (14.5 oz) canned crushed tomatoes
- ½ cup fresh basil leaves
- 1 whole lemon
- 1 whole shallot
- 3 tbsp olive oil
Instructions
- 1
Bring 2 cups salted water to a boil in a large skillet, then add rice and reduce heat to low.
- 2
Mince the shallot. Tear basil leaves into rough pieces. Zest and halve the lemon.
- 3
When rice is nearly tender (about 15 minutes), push it to the sides of the skillet.
- 4
Pour crushed tomatoes into the center. Stir in shallot and 1 tbsp olive oil, season with salt and pepper.
- 5
Lay cod fillets skin-side down on top of the tomato sauce. Drizzle with 2 tbsp olive oil and lemon zest.
- 6
Cover and simmer until cod is opaque and flakes easily, about 5–6 minutes.
- 7
Fold torn basil into the tomato sauce. Squeeze lemon over the fish and serve immediately.
Tools you’ll need
- large skillet with lid (10–12 inch)
- wooden spoon or silicone spatula
- small knife
- cutting board
- microplane zester
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