Pan Fried Cod With Spiced Tomato Sauce |

Posted on

20 November 2018


Liz Robb

Pan Fried Cod With Spiced Tomato Sauce


Half a teaspoon of black peppercorns
1 level teaspoon of cumin seeds
Half a teaspoon of red pepper flakes
1 level teaspoon of ground cinnamon
1 onion
1 clove of garlic
A small piece of fresh ginger
Sunflower oil
Half a teaspoon of rice vinegar
1 teaspoon of tomato puree
1 teaspoon of brown sugar
400g can chopped tomatoes
2 pieces of cod fillet
15g butter
A few sprigs of fresh coriander


  • In a dry pan, toast the peppercorns and cumin seeds for just a minute to warm them. and then grind them together with the red pepper flakes and the cinnamon.
  • Peel and finely chop the onion, peel and finely grate the ginger then peel and finely chop the garlic. Saute the onion in a tablespoon of sunflower oil over a low heat for 2-3 minutes, add the garlic and ginger and saute for a further 3 minutes.
  • Stir in the prepared spices and saute gently, stirring, for another minute or two; take care not to burn the spices. Add the vinegar, tomato puree and sugar, and season with salt.
  • Stir in the chopped tomatoes and simmer gently, stirring occasionally, for about 15 minutes.
  • Blot the cod fillets on kitchen paper and season with a little salt. Heat 2 teaspoons of oil in a small frying pan and place the fish, skin side down, in the hot oil. Cook for 3 minutes, or until the skin is crisp and golden.
  • Carefully turn the cod fillets and add the butter, cut into small pieces. Cook the fish for a further 2-3 minutes, depending on thickness, basting occasionally with the oil and butter. Lift out when the fish is cooked through.
  • Finely chop some coriander and stir into the tomato sauce. Spoon the sauce into two dishes and place the cod on top, skin side up. Garnish with a little chopped coriander.
Cooks Note

This sauce is really tasty but quite spicy; if you prefer it to be milder, reduce the spices slightly.
I prefer to have a rustic sauce but you could, if you wish, blend it into a smooth tomato sauce.
This dish is lovely served with fresh green vegetables and new potatoes, or, alternatively, with rice.

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