Make this spiced cod one pot, then check out our healthy cod and rice one pot, baked cod and butter beans and more cod recipes.

The trick with cod is to not overcook the flaky flesh. Don’t be afraid to ramp up the flavour, either – its mild taste can take it. When buying, opt for farmed fish or line-caught Pacific cod which is certified by the Marine Stewardship Council.


  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsp ’nduja paste
  • 400g tin chopped tomatoes
  • 400g tin cannellini beans
  • 1 tbsp red wine vinegar
  • 2 tbsp finely chopped flat-leaf parsley
  • 4 cod fillets
  • crusty bread and lemon wedges to serve


  • STEP 1

    Heat the oil in a deep frying pan or casserole over a low heat and fry the onion and garlic for 10 mins until softened. Stir in the ’nduja and cook for 1 min before adding the tomatoes, beans (plus the liquid from the tin) and vinegar. Half fill the tomato tin with water and add this to the mixture, then simmer over a medium-low heat for 10-12 mins or until thickened slightly.

  • STEP 2

    Stir in half the parsley, then nestle in the cod fillets and cover with a lid. Cook for 8-10 mins or until the cod is cooked through, then scatter over the remaining parsley. Serve with the lemon wedges on the side for squeezing over and crusty bread for mopping up the sauce.

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