Bursting with Mediterranean flair, these 35 savory Italian cod recipes will transform your weeknight dinners! From quick pan-seared fillets to comforting baked dishes, discover how versatile cod becomes when paired with classic Italian herbs, tomatoes, and olives. Whether you’re craving something light or richly satisfying, get ready to bring the flavors of Italy to your table—let’s dive into these delicious creations!
Tuscan Baked Cod with Tomatoes and Olives
Zesty Mediterranean flavors have been my go-to comfort food lately, especially when I need something impressive but low-effort for weeknight dinners. This baked cod recipe came about when I had friends coming over last minute and needed to whip up something that felt fancy but wouldn’t keep me in the kitchen all evening. The combination of juicy tomatoes, briny olives, and flaky white fish always transports me straight to a cozy Italian trattoria.
Ingredients
– 1.5 lbs cod fillets (about 4 fillets, pat dry with paper towels for better browning)
– 2 cups cherry tomatoes, halved (grape tomatoes work too)
– 1/2 cup Kalamata olives, pitted and halved (green olives add different flavor)
– 3 tbsp olive oil (or any neutral oil)
– 4 garlic cloves, minced (about 1 tbsp)
– 1 tsp dried oregano (fresh oregano: use 1 tbsp)
– 1/2 tsp red pepper flakes (reduce to 1/4 tsp for less heat)
– 1/4 cup fresh parsley, chopped (curly or flat-leaf both work)
– 1 lemon, sliced into 1/4-inch rounds (zest it first if you want extra citrus flavor)
– Salt (I use about 1 tsp total)
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the cod fillets completely dry with paper towels—this ensures they’ll brown nicely instead of steaming.
3. In a 9×13 inch baking dish, combine cherry tomatoes, olives, 2 tablespoons olive oil, minced garlic, oregano, red pepper flakes, and 3/4 teaspoon salt.
4. Toss the tomato mixture until everything is evenly coated with oil and seasonings.
5. Arrange lemon slices in a single layer over the tomato mixture to create a bed for the fish.
6. Place cod fillets on top of the lemon slices, making sure they don’t overlap.
7. Drizzle the remaining 1 tablespoon olive oil over the cod fillets.
8. Sprinkle the remaining 1/4 teaspoon salt evenly over the fish.
9. Bake at 400°F for 15-18 minutes until the cod flakes easily with a fork and reaches 145°F internally.
10. Remove from oven and immediately sprinkle with fresh parsley.
Now that you’ve pulled this beautiful dish from the oven, notice how the cod stays incredibly moist from steaming over the lemons while the tomatoes burst and create a vibrant sauce. I love serving this directly from the baking dish with crusty bread to soak up every bit of the garlicky tomato-olive juices, or over creamy polenta for a more substantial meal that always impresses dinner guests.
Italian Cod Piccata with Lemon and Caper Sauce
Oh my goodness, you guys—this Italian Cod Piccata is one of those recipes I turn to when I want something fancy-feeling but ridiculously easy. I first tried a version at a tiny seaside restaurant in Maine, and I’ve been tweaking it at home ever since to get that perfect balance of bright lemon and briny capers.
Ingredients
– 4 cod fillets (about 6 oz each), patted dry
– 1/2 cup all-purpose flour, for dredging
– 1/4 cup olive oil, or any neutral oil
– 1/2 cup dry white wine, like Sauvignon Blanc
– 1 cup chicken broth, low-sodium preferred
– 1/4 cup fresh lemon juice, from about 2 lemons
– 3 tbsp capers, drained and rinsed
– 2 tbsp unsalted butter, cold
– 2 tbsp fresh parsley, chopped
– Salt and black pepper, to season
Instructions
1. Season both sides of the cod fillets generously with salt and black pepper.
2. Dredge each fillet in the all-purpose flour, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the cod fillets in the skillet and cook for 3–4 minutes per side, until golden brown and flaky.
5. Remove the cod from the skillet and set aside on a plate.
6. Pour the dry white wine into the same skillet, scraping up any browned bits with a wooden spoon.
7. Simmer the wine for 2 minutes, until reduced by half.
8. Add the chicken broth and fresh lemon juice to the skillet.
9. Bring the mixture to a gentle boil and cook for 3 minutes, stirring occasionally.
10. Stir in the capers and cook for 1 minute more.
11. Reduce the heat to low and whisk in the cold unsalted butter until the sauce is slightly thickened.
12. Return the cod fillets to the skillet, spooning the sauce over them.
13. Sprinkle with fresh parsley and serve immediately.
Flaky, tender cod soaks up that vibrant lemon-caper sauce in the most delightful way. I love serving this over a bed of creamy polenta or with roasted asparagus—it’s a meal that always feels special but comes together in under 30 minutes.
Cod alla Puttanesca with Olives and Anchovies
Every time I’m craving something bold and briny that comes together in a flash, this cod alla puttanesca is my go-to. It’s one of those dishes that feels fancy but is honestly so simple—perfect for a busy weeknight when you want maximum flavor with minimal effort. I love how the salty olives and anchovies meld with the tender cod, creating a dish that’s both comforting and exciting.
Ingredients
– 4 (6-ounce) cod fillets, patted dry (thawed if frozen)
– 3 tablespoons olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 4 anchovy fillets, chopped (rinsed if salt-packed)
– 1/2 cup pitted Kalamata olives, halved (or other briny olives)
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1/4 teaspoon red pepper flakes (adjust to heat preference)
– 1/4 cup chopped fresh parsley (or basil for variation)
– Salt to taste (start with 1/4 teaspoon, anchovies add saltiness)
Instructions
1. Pat the cod fillets dry with paper towels on both sides.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the cod fillets lightly with salt on both sides.
4. Place the cod in the skillet and cook for 3–4 minutes until the bottom is golden brown.
5. Flip the cod carefully with a spatula and cook for another 2–3 minutes until opaque and flaky.
6. Transfer the cod to a plate and set aside.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the minced garlic and chopped anchovies, stirring for 1 minute until fragrant and the anchovies begin to dissolve.
9. Stir in the halved olives and red pepper flakes, cooking for 30 seconds to release their oils.
10. Pour in the diced tomatoes with their juices, scraping up any browned bits from the skillet bottom.
11. Simmer the sauce for 5–7 minutes, stirring occasionally, until slightly thickened.
12. Return the cod fillets to the skillet, spooning the sauce over them.
13. Cook for 2 more minutes to heat the cod through.
14. Remove from heat and stir in the chopped parsley.
15. Serve immediately, spooning extra sauce over the cod.
Diving into this dish, the cod flakes apart beautifully, soaked in that tangy, garlicky sauce. I love serving it over a bed of spaghetti or with crusty bread to soak up every last drop—it’s a meal that always feels like a cozy Italian escape right at home.
Saffron and Tomato Infused Italian Cod Stew
Recently, I found myself craving something that felt both comforting and elegant—a dish that could turn an ordinary Tuesday into something special. That’s when I remembered this saffron and tomato infused Italian cod stew, a recipe I first discovered during a chilly autumn evening much like today. There’s something magical about how the saffron threads bloom in the warm broth, creating those beautiful golden streaks that make this stew look as stunning as it tastes.
Ingredients
– 1.5 lbs cod fillets, cut into 2-inch pieces (pat dry with paper towels for better searing)
– 2 tbsp olive oil (or avocado oil for higher smoke point)
– 1 medium yellow onion, diced (about 1 cup)
– 3 garlic cloves, minced (use fresh, not jarred for best flavor)
– 1/4 tsp saffron threads, crushed (bloom in warm water to release maximum flavor)
– 1 (28 oz) can crushed tomatoes (San Marzano preferred for sweetness)
– 2 cups fish stock (or vegetable broth as alternative)
– 1/2 cup dry white wine (like Sauvignon Blanc, or substitute with additional broth)
– 1 tsp dried oregano (rub between fingers to activate oils)
– 1/2 tsp red pepper flakes (reduce to 1/4 tsp for milder heat)
– 1/4 cup fresh parsley, chopped (reserve some for garnish)
– Salt (start with 1 tsp, adjust after tasting)
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat cod pieces completely dry with paper towels and season both sides with salt.
3. Sear cod for 2 minutes per side until lightly golden, then transfer to a plate (don’t worry about cooking through).
4. Reduce heat to medium and add diced onion to the same pot, cooking for 5 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant (watch closely to prevent burning).
6. Crush saffron threads between your fingers and add to pot, toasting for 30 seconds to release aroma.
7. Pour in white wine, scraping browned bits from bottom of pot with wooden spoon.
8. Simmer wine until reduced by half, about 3 minutes (alcohol should evaporate).
9. Add crushed tomatoes, fish stock, dried oregano, and red pepper flakes.
10. Bring stew to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
11. Return seared cod pieces to the pot, nestling them into the tomato broth.
12. Cover and cook for 8-10 minutes until cod flakes easily with fork (check at 8-minute mark).
13. Stir in chopped parsley and let stand off heat for 2 minutes before serving.
Creating this stew always reminds me why I love one-pot meals—the cod becomes incredibly tender while absorbing all those beautiful saffron and tomato flavors. Consider serving it in shallow bowls with crusty bread for dipping, or over creamy polenta to soak up every last drop of that golden broth.
Garlic and Herb Roasted Italian Cod
Diving into my recipe archives always brings back such warm memories, and this Garlic and Herb Roasted Italian Cod is one I make at least twice a month. It reminds me of that incredible seafood dinner we had on our last trip to the Amalfi Coast, where the fish was so fresh it practically jumped onto the grill.
Ingredients
– 1.5 lbs cod fillets (thaw if frozen, pat completely dry)
– 3 tbsp olive oil (or avocado oil for higher heat)
– 4 garlic cloves, minced (use fresh, not jarred for best flavor)
– 1 tbsp fresh lemon juice (about half a medium lemon)
– 1 tsp dried oregano (or 1 tbsp fresh)
– 1 tsp dried basil (or 1 tbsp fresh)
– 1/2 tsp red pepper flakes (optional, for heat)
– 1/2 tsp salt (I prefer sea salt)
– 1/4 tsp black pepper (freshly ground)
– 1 lemon, sliced into 1/4-inch rounds (for garnish)
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the cod fillets completely dry with paper towels on all sides.
3. In a small bowl, whisk together olive oil, minced garlic, lemon juice, oregano, basil, red pepper flakes, salt, and black pepper until well combined.
4. Place the cod fillets in a single layer in a baking dish that fits them snugly without crowding.
5. Brush the herb mixture evenly over the top and sides of each cod fillet, using all of the mixture.
6. Arrange the lemon slices over the top of the cod fillets, overlapping slightly if needed.
7. Roast in the preheated oven for 12-15 minutes, until the fish flakes easily with a fork but is still moist.
8. Remove the baking dish from the oven and let the cod rest for 3 minutes before serving.
9. Sprinkle the chopped fresh parsley over the top of the cod just before serving.
Out of the oven, this cod emerges with beautifully caramelized edges and the most incredible garlic-herb aroma that fills your kitchen. The flesh stays remarkably moist and flakes into perfect, tender pieces that practically melt in your mouth. I love serving it over creamy polenta or with roasted asparagus to soak up all those delicious pan juices.
Cod in Italian White Wine and Tomato Sauce
This cozy cod dish has become my go-to weeknight dinner ever since I discovered how beautifully the flaky fish absorbs the bright Italian flavors. There’s something magical about how the white wine and tomatoes create a sauce that’s both elegant and comforting, perfect for impressing guests or treating yourself after a long day.
Ingredients
– 1.5 lbs cod fillets (thaw if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 cup dry white wine (like Pinot Grigio)
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to taste)
– 1/4 cup fresh parsley, chopped
– Salt and black pepper
Instructions
1. Pat the cod fillets completely dry with paper towels and season both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place cod fillets in the hot skillet and cook for 3 minutes per side until lightly golden, then transfer to a plate.
4. Add diced onion to the same skillet and cook for 5 minutes until softened and translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
6. Pour in white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
7. Simmer the wine for 4 minutes until reduced by about half.
8. Add diced tomatoes with their juices, dried oregano, and red pepper flakes.
9. Bring the sauce to a gentle bubble, then reduce heat to low and simmer for 8 minutes.
10. Return the cod fillets to the skillet, nestling them into the sauce.
11. Cover the skillet and cook for 6-8 minutes until the cod flakes easily with a fork.
12. Sprinkle with fresh parsley just before serving. Our family loves how the tender cod practically melts in your mouth while the tomato-wine sauce brings this wonderful tangy brightness that pairs perfectly with crusty bread for soaking up every last drop.
Ligurian Cod with Basil and Pesto
Whenever I’m craving something that feels fancy but comes together with minimal effort, this Ligurian-inspired cod always hits the spot. I first fell for this dish during a trip to the Italian Riviera, and now it’s my go-to for busy weeknights when I want restaurant-quality flavor without the fuss.
Ingredients
- 4 (6-ounce) cod fillets, about 1-inch thick (thaw if frozen)
- 1/4 cup extra virgin olive oil (or any neutral oil)
- 1/2 cup prepared basil pesto (homemade or store-bought)
- 1/4 cup dry white wine (like Sauvignon Blanc, or substitute with vegetable broth)
- 1 lemon, cut into wedges (for serving)
- 1/4 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon black pepper (freshly ground preferred)
Instructions
- Pat the cod fillets completely dry with paper towels to ensure a golden sear.
- Season both sides of the cod fillets evenly with kosher salt and black pepper.
- Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
- Carefully place the cod fillets in the hot skillet, skin-side up if they have skin.
- Sear the cod for 3–4 minutes without moving it, until the bottom develops a golden-brown crust.
- Gently flip each fillet using a thin spatula to keep it intact.
- Reduce the heat to medium and cook for another 2–3 minutes until the fish is opaque and flakes easily with a fork.
- Pour the dry white wine into the skillet, swirling to deglaze any browned bits from the bottom.
- Spread the basil pesto evenly over the top of each cod fillet.
- Cover the skillet and cook for 1 final minute just to warm the pesto through.
- Remove the skillet from the heat and let it rest, covered, for 2 minutes before serving.
Flaky, moist cod paired with that vibrant, garlicky pesto creates a dish that’s both comforting and elegant. I love serving this over a bed of creamy polenta or with roasted cherry tomatoes to soak up the delicious pan sauce—it’s a complete meal that always impresses.
Italian Cod Cacciatore with Peppers and Onions
A few weeks ago, I was craving something comforting but light, and this Italian Cod Cacciatore with Peppers and Onions came to mind—it’s become my go-to for a quick, flavorful weeknight dinner that feels rustic and satisfying. Honestly, there’s nothing better than a one-pan meal that fills the kitchen with the aroma of garlic and herbs, especially when it’s ready in under 30 minutes. I love how the cod stays tender while soaking up all those savory juices from the peppers and onions, making it a dish I turn to again and again.
Ingredients
– 1 lb cod fillets, skinless (thaw if frozen for even cooking)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, thinly sliced (about 1 cup)
– 1 red bell pepper, sliced into strips (adds sweetness)
– 1 green bell pepper, sliced into strips (for a bit of crunch)
– 3 cloves garlic, minced (fresh is best for bold flavor)
– 1 cup crushed tomatoes (canned works fine)
– 1/2 cup chicken broth (or vegetable broth for a lighter option)
– 1 tsp dried oregano (or 1 tbsp fresh, chopped)
– 1/2 tsp red pepper flakes (adjust to taste for heat)
– Salt and black pepper (season in layers for depth)
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 large yellow onion, thinly sliced, and cook for 3–4 minutes, stirring occasionally, until it softens and turns translucent.
3. Stir in 1 red bell pepper and 1 green bell pepper, sliced into strips, and cook for another 4–5 minutes until they begin to soften and develop slight char marks.
4. Add 3 cloves of minced garlic and cook for 30 seconds, stirring constantly to prevent burning and release its aroma.
5. Pour in 1 cup of crushed tomatoes and 1/2 cup of chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits for extra flavor.
6. Sprinkle in 1 teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes, and season with salt and black pepper to taste, then simmer the sauce for 5 minutes over medium heat until it thickens slightly.
7. Pat 1 lb of cod fillets dry with paper towels to ensure a firm texture, then nestle them into the skillet, spooning some sauce over the top.
8. Cover the skillet and cook the cod for 6–8 minutes over medium-low heat until the flesh is opaque and flakes easily with a fork, checking at 6 minutes to avoid overcooking.
9. Remove the skillet from heat and let it rest, covered, for 2 minutes to allow the flavors to meld. Perfectly flaky and infused with the tangy tomato base, this cod cacciatore pairs wonderfully with crusty bread for soaking up the juices or over a bed of polenta to make it heartier.
Rustic Italian Cod with Chickpeas and Chard
Cooking fish on busy weeknights used to intimidate me until I discovered this rustic Italian approach that comes together in one pan with minimal fuss. Nothing beats coming home to this comforting, flavorful dish that feels both nourishing and sophisticated without requiring chef-level skills. I love how the Mediterranean flavors transport me to a cozy Italian trattoria right in my own kitchen.
Ingredients
– 1 lb cod fillets, patted dry (thawed if frozen)
– 2 tbsp olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 (15 oz) can chickpeas, rinsed and drained
– 1 bunch Swiss chard, stems removed and leaves chopped
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional for heat)
– 1/2 cup vegetable broth
– 1 lemon, cut into wedges for serving
– Salt and black pepper to taste
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent and softened, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, about 30 seconds—don’t let it brown.
4. Add chickpeas, dried oregano, and red pepper flakes (if using), toasting for 1 minute to release flavors.
5. Pour in diced tomatoes with their juices and vegetable broth, scraping any browned bits from the pan bottom.
6. Bring mixture to a simmer, then reduce heat to medium-low and cook uncovered for 8 minutes to meld flavors.
7. Season cod fillets on both sides with salt and pepper while the sauce simmers.
8. Nestle cod fillets into the simmering sauce, spacing them evenly.
9. Cover skillet and cook until cod flakes easily with a fork, 8-10 minutes (internal temperature should reach 145°F).
10. Remove cod to a plate and stir chopped Swiss chard into the hot sauce until wilted, about 2 minutes.
11. Return cod to the skillet and drizzle with remaining 1 tablespoon olive oil.
12. Serve immediately with lemon wedges for squeezing over each portion. Nothing compares to the way the flaky cod melts against the hearty chickpeas and tender chard in this vibrant tomato broth. Try serving it over creamy polenta or with crusty bread to soak up every last drop of the delicious sauce—it’s become my go-to dinner when I want something that feels special but comes together effortlessly.
Sicilian Style Cod with Citrus and Olives
Haven’t we all had those evenings when we crave something light yet bursting with flavor? I first tried this Sicilian-style cod on a trip to the Mediterranean, and it’s become my go-to for a quick, impressive dinner. It’s the kind of dish that feels fancy but comes together with minimal fuss—perfect for a busy weeknight.
Ingredients
– 1.5 lbs cod fillets (skinless, or sub with any firm white fish)
– 2 tbsp olive oil (extra virgin, or any neutral oil)
– 1 lemon, thinly sliced (seeds removed for less bitterness)
– 1 orange, thinly sliced (navel oranges work well)
– 1/2 cup pitted green olives (or Kalamata for a bolder flavor)
– 3 cloves garlic, minced (about 1 tbsp)
– 1/4 cup fresh parsley, chopped (curly or flat-leaf)
– 1/2 tsp red pepper flakes (adjust to taste for spice level)
– Salt and black pepper (to season the fish)
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish with 1 tablespoon of olive oil.
2. Pat the cod fillets dry with paper towels to ensure a crispier finish, then season both sides evenly with salt and black pepper.
3. Arrange the lemon and orange slices in a single layer at the bottom of the baking dish to create a citrus bed.
4. Place the seasoned cod fillets on top of the citrus slices, making sure they don’t overlap for even cooking.
5. Scatter the minced garlic, green olives, and red pepper flakes evenly over the cod fillets.
6. Drizzle the remaining 1 tablespoon of olive oil over the fish and aromatics.
7. Bake in the preheated oven for 12–15 minutes, or until the cod flakes easily with a fork and reaches an internal temperature of 145°F.
8. Remove the baking dish from the oven and let the cod rest for 2 minutes to allow the juices to redistribute.
9. Sprinkle the chopped fresh parsley over the top just before serving to keep its vibrant color and freshness.
Glistening with citrus juices and briny olives, this cod turns out tender and flaky every time. The bright, zesty notes from the lemon and orange cut through the richness, making it a standout served over couscous or with crusty bread to soak up the sauce. It’s a dish that transports you to sunny coasts without ever leaving your kitchen.
Hearty Italian Cod Risotto with Parmesan
Last week, after a particularly rainy afternoon left me craving something both comforting and elegant, I found myself reaching for ingredients that always remind me of cozy Italian kitchens—and this hearty cod risotto was born. Let me tell you, there’s something magical about the way creamy risotto pairs with flaky fish.
Ingredients
- 1 lb cod fillets, skinless and cut into 1-inch pieces (thaw if frozen)
- 1 ½ cups Arborio rice
- 4 cups chicken broth, kept warm on the stove (or vegetable broth for a lighter option)
- 1 cup dry white wine, like Sauvignon Blanc (or substitute with extra broth)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese, plus extra for serving
- 2 tbsp olive oil (or any neutral oil)
- 2 tbsp unsalted butter
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until translucent and fragrant.
- Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
- Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly to coat each grain with oil.
- Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2–3 minutes.
- Ladle in 1 cup of warm chicken broth, stirring frequently until the broth is nearly absorbed. Tip: Keep the broth simmering in a separate pot to maintain even cooking temperature.
- Repeat adding broth ½ cup at a time, stirring often, until the rice is creamy and tender with a slight bite, about 18–20 minutes total.
- Season the cod pieces with salt and black pepper while the risotto cooks.
- Gently place the seasoned cod into the risotto during the last 5 minutes of cooking, nestling the pieces into the rice. Tip: Avoid stirring vigorously to keep the cod intact.
- Remove the pot from heat and stir in the butter and grated Parmesan until melted and creamy.
- Let the risotto rest for 2 minutes off the heat to allow flavors to meld. Tip: Resting helps the risotto achieve a perfect, spreadable consistency.
- Garnish with fresh parsley and extra Parmesan before serving.
You’ll love the creamy, velvety texture of the risotto against the tender, flaky cod—each bite is rich with Parmesan and subtle wine notes. Try serving it in shallow bowls with a side of garlic sautéed spinach for a complete meal, or top with a squeeze of lemon to brighten the flavors right at the table.
Italian Cod and Fennel with Roasted Tomatoes
Nothing beats discovering a recipe that feels both elegant and completely doable on a busy weeknight. I first tried this combination when my neighbor brought over fennel from her garden, and now it’s become my go-to when I want something light yet satisfying. The way the flavors meld together always reminds me why I love simple Italian cooking.
Ingredients
– 4 cod fillets (6 oz each), patted dry
– 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
– 2 cups cherry tomatoes
– 3 tbsp olive oil (or avocado oil)
– 2 cloves garlic, minced
– 1 lemon, juiced
– 1 tsp dried oregano
– ½ tsp red pepper flakes (optional, for heat)
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss cherry tomatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper on the baking sheet.
3. Roast tomatoes for 15 minutes until they start to burst and release juices.
4. While tomatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat.
5. Add sliced fennel and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Push fennel mixture to the sides of the skillet and add remaining 1 tablespoon olive oil to the center.
8. Season cod fillets with salt, pepper, dried oregano, and red pepper flakes if using.
9. Place cod in the center of the skillet and cook for 3-4 minutes per side until opaque and flaky.
10. Squeeze fresh lemon juice over the cod and fennel during the last minute of cooking.
11. Arrange roasted tomatoes around the cod in the skillet.
Gently flaking apart with a fork, the cod melts into the sweet roasted tomatoes and aromatic fennel. I love serving this over creamy polenta or with crusty bread to soak up every bit of the lemony pan juices—it transforms a simple fish dinner into something truly special.
Conclusion
Remarkable! This collection proves cod’s incredible versatility in Italian cooking. From simple weeknight dinners to impressive entertaining dishes, there’s something for every home cook. We hope these 35 recipes inspire your next kitchen adventure. Try a few, leave a comment with your favorites, and don’t forget to share this article on Pinterest to spread the Italian seafood love!
