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Home » Blog » Recipes » Poached Cod in Tomato Sauce

Poached Cod in Tomato Sauce

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This Whole30- and keto-friendly Poached Cod in Tomato Sauce is so simple and delicious! Even my picky kid eagerly scarfs down this deliciously easy dish (“it tastes like pizza fish!”), which is a minor miracle.

An overhead shot of Poached Cod in Tomato Sauce in a skillet topped with minced Italian parsley. There is a red banner at the bottom that reads: paleo, Whole30, keto and gluten-free.

Looking to get more fish in your family’s belly but freaked out about how to cook it properly? Well, I’ve got a fool-proof and tasty recipe for you!

As a matter of fact, it’s so simple that I’m a little sheepish about posting a step-by-step recipe. I used store-bought sauce, and my only flourish was to add a sprinkle of fresh herbs at the end, so this is barely a recipe at all. In fact, when I texted my pal Diana Rodgers about posting this recipe on my blog, her reply was this: “LOL. Put fish in Rao’s sauce and turn stove on? I’m on to you. #faker.”

Guilty as charged. I’ve always been about finding and sharing shortcuts to deliciousness, so call me a faker if you want, but I like to think of myself as a lazy genius. (I’m modest, too.)

A closeup shot of Poached Cod in Tomato Sauce

Quick 15-minute fish dinner!

This dish is on constant rotation in our house because it utilizes a few ingredients I already have stocked in my kitchen: defrosted fish fillets from my freezer and store-bought Paleo-friendly sauces in my fridge or pantry. Plus, I only dirty one pot, and the fish is ready in just 15 minutes or sooner if your fillets are thin!

My favorite online source for sustainable seafood!

Wondering where to source the best wild and sustainable seafood online? If I can’t head to my local fish monger, I love getting frozen seafood deliveries from Vital Choice. It’s not cheap, but you get what you pay for.

My favorite Whole30-friendly marinara sauces

Of course, this simple dish will only taste as good as your sauce, so pick a delicious one with high-quality ingredients. You can use homemade marinara sauce, but I don’t normally have that on hand. Instead, my pantry is stocked with jars of Whole30-friendly sauces that are both tasty and made with healthy ingredients that I would use myself if I made my own.

My favorite store-bought brands are Rao’s Homemade marinara sauce, Bianco Di Napoli organic marinara sauce, and the Kirkland organic marinara sauce available at Costco.

If you want the fish to have a Mexican flair, you can substitute salsa for the marinara sauce! The store-bought, shelf-stable Whole30-compliant salsa I like is the mild Frontera Roasted Tomato Salsa.

Can you use another fish or protein in this dish?

Yes! If you don’t have cod fillets, you can use another mild white fish fillet like halibut, pollock, bass, grouper, haddock, and even tilapia. This recipe also works great with boneless and skinless chicken breasts or thighs—just make sure the chicken is cooked through before serving.

Time to make Poached Cod in Tomato Sauce!

Serves 4

Ingredients

  • 4 (6-ounce) skinless and boneless cod fillets (I buy frozen cod fillets with the Marine Stewardship Council label)
  • Diamond Crystal brand kosher salt
  • 2 cups Paleo-friendly marinara sauce or salsa
  • Freshly ground black pepper
  • ¼ cup chopped fresh herbs (e.g. chives, Italian parsley, basil, or cilantro)

Equipment

  • Here’s my favorite meat thermometer. All of my other recommended kitchen tools are listed here.

Method

If you’re using frozen fillets, thaw the fish overnight in the refrigerator. Don’t be frustrated if the fillets aren’t completely thawed by dinnertime; simply place the cod packets in a bowl and run cool water on them. Let the fillets sit in the water for 10-15 minutes, and they should be ready to go.

Defrosting frozen individually quick frozen code fillets under running water.

(Obviously, you can skip the step above if you’re using fresh cod.)

Blot the fish with paper towels…

Boneless skinless cod fillets are patted dry between two pieces of paper towel.

…and sprinkle both sides with salt.

A woman in a red apron is sprinkling kosher salt on raw cod fillets.

Grab a skillet with a lid, and pour in about two cups of marinara sauce or salsa. The skillet should be large enough to fit the fillets snugly in a single layer. If you’re poaching four fillets, a 10-inch skillet works great.

Marinara sauce is poured from a Pyrex measuring cup into a large stainless steel skillet on a stovetop.

Crank the heat up to high to bring the sauce to a boil.

A side view of marinara sauce heating up in stainless steel skillet.

When the sauce is bubbling…

A closeup of marinara sauce bubbling in a stainless steel skillet.

…carefully slip in the seasoned fillets.

The seasoned cod fillets are carefully tucked into the simmering marinara sauce.

Lower the heat to about medium-low—enough to maintain a simmer.

A lid is placed on the Poached Cod in Marinara Sauce in a stainless steel skillet.

Then, cover the pan and cook for 5 to 8 minutes or until the fish is opaque and cooked to your preferred doneness. Once the thickest part of the fish reaches 130°-140°F on an instant-read thermometer, I take the pan off the heat. (I know the FDA says 145°F is the safe temperature for cooked fish, but for my tastes, that’s overdone. Instead, I refer to this chart for fish cooking times.)

A Thermapen Mk4 poking in a cod fillet shows 138° on the display.

Top the fish with freshly cracked black pepper and a shower of fresh herbs.

Minced fresh herbs are sprinkled on top of Poached Cod in Tomato Sauce.

I like to garnish the cod with Italian parsley, basil, and chives when I poach in marinara sauce, and cilantro and green onions when I poach in salsa. I’m flexible like that.

An overhead shot of Poached Cod in Tomato Sauce in a large stainless steel skillet, a simple Whole30 and keto weeknight dinner.

Serve the saucy fish with a giant green salad, a big platter of roasted green beans, Instant Pot steamed spaghetti squash, or cauliflower rice. How easy was that?

[Originally posted on November 29, 2016. Updated with new details and photos on May 11, 2020.]


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).


PRINTER-FRIENDLY RECIPE CARD

An overhead shot of Poached Cod in Tomato Sauce.
Print Recipe
4.85 from 20 votes

Poached Cod in Tomato Sauce

This Whole30- and keto-friendly Poached Cod in Tomato Sauce is so simple and delicious! You can get it on the table in just a few minutes on a busy weeknight!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: gluten-free, keto, low carb, paleo, Primal, seafood, Whole30
Servings: 4 servings
Calories: 169kcal
Author: Michelle Tam

Ingredients

  • 4 6-ounce skinless and boneless cod fillets
  • Diamond Crystal kosher salt 
  • 2 cups marinara sauce or salsa
  • Freshly ground black pepper
  • ¼ cup chopped fresh herbs e.g. chives, Italian parsley, basil, or cilantro
US Customary - Metric

Instructions 

  • If you’re using frozen fillets, thaw the fish overnight in the refrigerator. Don’t be frustrated if the fillets aren’t completely thawed by dinnertime; simply place the cod packets in a bowl and run cool water on them. Let the fillets sit in the water for 10-15 minutes, and they should be ready to go. (Obviously, you can skip this step if you’re using fresh cod.)
  • Blot the fish with paper towels and sprinkle both sides with salt.
  • Grab a skillet with a lid, and pour in about two cups of marinara sauce or salsa. The skillet should be large enough to fit the fillets snugly in a single layer. If you’re poaching four fillets, a 10-inch skillet works great.
  • Crank the heat up to high to bring the sauce to a boil. When the sauce is bubbling, carefully slip in the seasoned fillets.
  • Lower the heat to about medium-low—enough to maintain a simmer.
  • Then, cover the pan and cook for 5 to 8 minutes or until the fish is opaque and cooked to your preferred doneness. Once the thickest part of the fish reaches 130°-140°F on an instant-read thermometer, I take the pan off the heat. (I know the FDA says 145°F is the safe temperature for cooked fish, but for my tastes, that’s overdone. Instead, I refer to this chart for fish cooking times.)
  • Top the fish with freshly cracked black pepper and a shower of fresh herbs. (I like to garnish the cod with Italian parsley, basil, and chives when I poach in marinara sauce, and cilantro and green onions when I poach in salsa.)
  • Serve the saucy fish with a giant green salad, a big platter of roasted vegetables, or cauliflower rice.

Video

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 169kcal | Carbohydrates: 7g | Protein: 34g | Fat: 1g | Fiber: 2g
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Reader Interactions

Comments

  1. Jim Brennan says

    September 2, 2020 at 10:40 pm

    5 stars
    I’ve yet to make this recipe, but how can it NOT be 5 star – marinara sauce, fish, and easy?! One thing I’ve done with other recipes, that I think will work here, is a half marinara/half salsa sauce. I think I’ll try that the second time I make it. Thanks!

    Reply
  2. chris says

    February 6, 2021 at 4:23 pm

    5 stars
    I’ve made this with Rao’s and it was great. Doing again tonight with fresh cod from Costco and using a jar of Indian Butter Chicken Sauce, also from Costco (and also low carb). Ingredients not too different from marinara sauce, just different spices. (in order: Tomato puree, diced tomatoes, heavy cream, ginger, onion, garlic, canola oil (not paleo, but 7th ingredient), cane sugar (again not paleo), butter, salt, spices).

    Reply
  3. Dana says

    October 16, 2021 at 12:29 am

    5 stars
    So easy and so good! Used Raos. Thank you for the recipe this is probably my 4th time making it.

    Reply
    • Kirstin C says

      February 7, 2022 at 12:43 am

      So delicious and one of our favorites!

      Reply
  4. Leslie says

    July 17, 2022 at 12:11 am

    Love this. It’s surprisingly good with salmon filets as well, as I discovered once when I thought I had cod but didn’t. I like to include some capers and or olives.

    Reply
  5. Rebecca says

    October 17, 2022 at 3:35 am

    Nice reminder that a healthy dinner can be quick and easy. I used cod pieces and the basil marinara (both) from Trader Joe’s and then threw in some think-cut zucchini in the sauce to simmer. I’ve done your salsa version with chicken but never with fish. Will have to try that one next. Thank you for these!

    Reply

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