30-Minute One‑Pot Cod with Spinach & Tomato Ragout You’ll Crave

You know those nights when you’re starving but can’t bear the thought of washing a mountain of dishes? That’s when this One-Pot Cod, Spinach & Tomato Ragout becomes my kitchen superhero. I first threw it together during a crazy workweek years ago, and now it’s my go-to when I need something fast, healthy, and packed with flavor.

The magic happens in under 30 minutes with just one pan; tender cod simmers in a garlicky tomato broth while fresh spinach wilts into perfection. My favorite part? That glorious moment when you lift the lid and the steam carries up the scent of oregano and sweet tomatoes. It’s the kind of meal that makes you feel like you’ve got your life together, even when you’re really just winging it.

Why You’ll Love This One‑Pot Cod with Spinach & Tomato Ragout

Trust me, this dish is about to become your new weeknight best friend. Here’s why:

• Done in 30 minutes flat, from chopping to serving, it’s faster than waiting for takeout
• One pan means no dish drama, More time eating, less time scrubbing pots
• Packed with good stuff, Flaky cod, iron-rich spinach, and lycopene-loaded tomatoes make it a nutrition win
• Flavor that punches above its weight, the garlic-oregano-tomato combo tastes like you cooked all day
• Impressively adaptable, got kale instead of spinach? No problem. Want it spicy? Add extra pepper flakes!

Ingredients for One‑Pot Cod with Spinach & Tomato Ragout

This is one of those recipes where every ingredient pulls its weight, no fillers here! I’ve learned through trial and error (and one slightly bland batch) that these exact measurements create the perfect balance. Trust me, don’t skimp on the garlic, it makes all the difference.

• 1 tablespoon olive oil, just enough to get those aromatics singing without making things greasy
• 1 medium onion, diced, about the size of a baseball when whole
• 2 cloves garlic, minced. Fresh is best, but in a pinch, ½ teaspoon of jarred minced garlic works
• 1 can (14 oz) diced tomatoes. Don’t drain them, that liquid is gold!
• 1 cup vegetable broth, Low-sodium, so you can control the salt
• 1 teaspoon dried oregano, Rub it between your fingers first to wake up the oils
• ½ teaspoon red pepper flakes (optional), My secret for a subtle warmth
• 4 cod fillets (about 6 oz each), Look for firm, pearly-white pieces
• 2 cups fresh spinach, Pack it lightly when measuring
• Salt and pepper to taste, I use about ½ teaspoon salt and ¼ teaspoon pepper

See that? Just ten simple ingredients (plus salt and pepper), most of which you probably have on hand right now. I always keep frozen cod in my freezer for emergencies, and that canned tomato? That’s my pantry MVP!

Equipment You’ll Need

Here’s the beautiful part, you barely need any special gear for this ragout! I’ve made it with whatever pan I had clean, but these are my absolute favorites for getting it just right:

• Large skillet or pot, about 12 inches across with a lid (that lid is crucial for steaming the cod perfectly)
• Wooden spoon, Gentle enough not to break up the fish, sturdy enough to stir everything together

That’s seriously it! No fancy gadgets, no special tools. Though I will confess, sometimes I use my garlic press instead of mincing by hand when I’m feeling lazy. No judgment here!

How to Make One‑Pot Cod with Spinach & Tomato Ragout

Alright, let’s get cooking! The beauty of this dish is how everything comes together in one glorious pot. Follow these steps, and you’ll have a restaurant-quality meal with minimal effort. I’ve made this dozens of times, so I’ll share all my little tricks along the way!

Step 1: Sauté Aromatics

First, grab your trusty skillet (or pot) and heat that olive oil over medium heat. You’ll know it’s ready when a little piece of onion sizzles immediately. Toss in your diced onion and give it a stir with your wooden spoon. Here’s my pro tip: don’t rush this part! Let those onions soften for a good 3-4 minutes until they turn translucent; this builds so much flavor.

When the onions are halfway done (about 90 seconds in), add the minced garlic. Watch carefully, garlic burns fast! Stir constantly for about 30 seconds until it smells amazing but hasn’t browned. This is when my kitchen starts smelling like an Italian grandmother’s house, and I love it.

Step 2: Simmer the Tomato Base

Now, pour in those beautiful diced tomatoes with all their juices, yes, the whole can! Add the vegetable broth, oregano, and red pepper flakes if using. Give everything a good stir, scraping up any tasty bits stuck to the bottom of the pan.

Bring this to a gentle simmer (little bubbles around the edges) and let it cook uncovered for 5 minutes. This reduces the liquid slightly and lets all those flavors get to know each other. I like to call this “flavor dating”, they’re not married yet, but things are getting serious!

Step 3: Cook the Cod

While the sauce simmers, pat your cod fillets dry with paper towels. This helps them sear better. Season both sides generously with salt and pepper. Gently nestle the fillets into the simmering tomato mixture. Here’s a crucial step: cover the skillet immediately! The steam is what cooks the fish perfectly.

Set your timer for 6 minutes. No peeking! After 6 minutes, check if the fish flakes easily with a fork and looks opaque all the way through. If needed, give it another 2 minutes, but no more, or it’ll get tough. My code usually takes exactly 7 minutes, but I start checking at 6 just to be safe.

Step 4: Wilt the Spinach

Now for the easiest part! Remove the lid (finally!) and scatter the fresh spinach over everything. Using tongs or your wooden spoon, gently fold the spinach into the hot liquid. It wilts crazy fast, like magic! In about 1-2 minutes, those bright green leaves will transform into silky ribbons.

Give everything one last taste and adjust the seasoning if needed. Sometimes I add an extra pinch of salt or a squeeze of lemon at this point. Then, voila! Dinner is served. See? I told you it was easy!

Tips for the Best One-Pot Cod, Spinach & Tomato Ragout

After making this dish more times than I can count (seriously, my friends request it weekly), I’ve picked up some game-changing tricks. These little tweaks take your ragout from good to “Wow, did you really make this?” territory:

• Dry that cod like it owes you money. Patting fillets thoroughly with paper towels before seasoning helps them get that perfect flaky texture instead of steaming in their own moisture.
• Fresh oregano for the win. If you’ve got it, swap the dried oregano for 1 tablespoon fresh. Tear the leaves right into the pan; the fragrance will knock your socks off!
• Don’t crowd the pan. If your skillet’s on the smaller side, cook the cod in two batches. Overcrowding leads to uneven cooking, and nobody wants half-raw fish.
• Spinach timing is everything. Add it right at the end, just before serving. Left too long, it turns that sad army-green color and loses its fresh bite.
• Make it your own. Love garlic? Add an extra clove. Want more heat? Double the red pepper flakes. This recipe is like your favorite jeans; it looks good with personal adjustments!
• The squeeze test. Not sure if your code’s done? Gently press the thickest part with your finger. If it feels firm but still gives slightly, it’s perfect. No guesswork needed.

Oh! And one last thing, always taste the sauce before adding the fish. This is your last chance to adjust the seasoning. I usually add a pinch more salt here because tomatoes can be sneaky like that. Now go forth and make magic in that skillet!

Variations for One-Pot Cod, Spinach & Tomato Ragout

Here’s the beautiful thing about this recipe: it’s practically begging for your personal touch! I’ve experimented with so many versions over the years, and these are my favorite twists that still keep the spirit of the original dish:

• Greens galore, Swap spinach with 2 cups chopped kale (add it 2 minutes earlier to soften) or Swiss chard. Even arugula works for a peppery kick!
• Olive obsession: Toss in a handful of kalamata olives when you add the tomatoes. Their briny punch takes this to Mediterranean vacation levels.
• Creamy dream, stir in ¼ cup heavy cream or coconut milk at the end for a luxurious sauce. My husband calls this “the special occasion version.”
• Fish friends, no cod? Halibut, haddock, or even salmon work beautifully. Just adjust cook time; salmon might need an extra minute or two.
• Tomato twist, Use fire-roasted tomatoes for a smoky depth or cherry tomatoes when they’re in season (add them whole, they burst beautifully).
• Bean boost, For heartier meals, add a drained can of white beans with the tomatoes. They soak up all that glorious broth.
• Lemony bright, finish with a squeeze of lemon juice and zest. It cuts through the richness and makes all the flavors pop.

The best part? You can mix and match these ideas! Last Tuesday, I made it with kale, white beans, AND lemon, total home run. Just remember our golden rule: taste as you go. Every tweak changes the flavor balance slightly, so adjust the seasoning accordingly. Now go play with your food, I promise it’ll be delicious!

Serving Suggestions

Okay, let’s talk about turning this beautiful ragout into a complete meal! Here’s how I like to serve it, depending on my mood (and how hungry I am):

• Crusty bread is non-negotiable. A warm baguette or ciabatta for sopping up that incredible tomato broth is absolute perfection. I sometimes rub the bread with garlic first, game changer!
• Light and fresh, on summer nights, I pair it with a simple arugula salad dressed with lemon and olive oil. The peppery greens balance the rich fish beautifully.
• Hearty grains, for colder days, serve over a bed of quinoa, couscous, or even creamy polenta. They soak up the sauce like little flavor sponges.
• Keep it pure, honestly? Sometimes I just eat it straight from the pan with a spoon. No judgment if you do too!

Pro tip: If you’re serving guests, garnish with fresh parsley or basil leaves for that “I totally meant to make it look fancy” effect. A sprinkle of feta doesn’t hurt either!

Storing and Reheating One‑Pot Cod with Spinach & Tomato Ragout

Now, I know this dish usually disappears fast, but if you somehow end up with leftovers (rare in my house!), Here’s how to keep them tasting amazing. The cod holds up surprisingly well when stored properly. Just follow my tried-and-true methods:

• Cool it quickly, let the ragout sit for no more than 30 minutes after cooking before transferring to containers. This prevents the fish from overcooking in residual heat.
• Separate the fish. If possible, store the cod fillets and sauce separately. This keeps the fish from getting mushy. I use shallow containers so everything cools evenly.
• Fridge life, it’ll stay fresh for up to 2 days in airtight containers. The spinach will darken a bit, but it’s still perfectly safe to eat.
• Reheat gently. My favorite method? Microwave at 50% power in 30-second bursts, stirring between each. Or warm it slowly in a skillet with a splash of broth to revive the sauce.
• No freezer, please. Trust me, frozen then thawed cod turns rubbery, and the spinach becomes a sad, watery mess. This one’s best enjoyed fresh or within those 2 days.

Pro tip: If reheating the whole batch, remove the fish first, warm the sauce, then add the cod at the end just to heat through. This keeps every bite as tender as when you first made it!

Nutrition Information

Here’s the scoop on what’s fueling your body with each delicious serving of this ragout! These estimates are based on my standard recipe, but remember, your exact numbers might dance around a bit depending on ingredient brands or those tasty variations we talked about earlier.

• Calories: About 220 per serving (that’s one cod fillet with plenty of sauce and spinach)
• Protein: A whopping 30g, thank you, beautiful cod!
• Carbs: Just 10g (mostly from those nutrient-packed tomatoes and onions)
• Fiber: 3g to keep things moving smoothly
• Healthy fats: 7g total (that good olive oil doing its thing)
• Vitamin A: 60% of your daily needs (spinach for the win!)
• Vitamin C: 30% daily value (tomatoes bringing their A-game)
• Iron: 15% of what you need (thank you, Popeye-approved greens)

Now, full disclosure, I’m not a nutritionist, just a home cook who gets excited about eating well without sacrificing flavor. These numbers can shift if you use different fish, add that creamy variation we talked about, or go heavy on the bread for dipping (no regrets there!). The important thing? You’re getting a meal packed with lean protein, veggies, and heart-healthy fats, all while tasting like you splurged at a seaside bistro. Not bad for 30 minutes of work, huh?

Frequently Asked Questions

After making this dish for years (and fielding countless texts from friends trying it), I’ve heard all the questions! Here are the answers to the ones that pop up most often:

For more delicious recipes and cooking inspiration, check out Recipesloop.

One-Pot Cod, Spinach & Tomato Ragout

A simple and flavorful one-pot dish featuring cod, spinach, and tomatoes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

For the Ragout

• 1 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 1 can diced tomatoes 14 oz
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes optional
• 4 cod fillets about 6 oz each
• 2 cups fresh spinach
• salt and pepper to taste

Equipment

• Large skillet or pot
• wooden spoon

Method

 

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes.
2. Stir in diced tomatoes, vegetable broth, oregano, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
3. Season cod fillets with salt and pepper. Place them in the skillet, cover, and cook for 6-8 minutes, or until the fish is opaque and flakes easily.
4. Add spinach to the skillet and stir until wilted, about 1-2 minutes.
5. Adjust seasoning with salt and pepper if needed. Serve warm.

Notes

For a richer flavor, you can add a splash of white wine with the tomatoes.