Baked Cod Shakshuka Recipe

If you're looking for a nourishing, flavor-packed dinner that’s both simple to prepare and impressive on the plate, this Baked Cod Shakshuka is your answer. Inspired by the traditional North African and Middle Eastern dish, this variation swaps poached eggs for flaky cod fillets, simmered in a spiced tomato and pepper sauce. It's hearty yet light perfect for any night of the week.

Why This Dish Works

Shakshuka is traditionally made with eggs poached in a spicy tomato sauce, but the addition of cod adds lean protein and turns it into a satisfying entrée. Cod is low in fat, high in protein, and rich in B vitamins and selenium. Plus, cooking everything in one pot means minimal cleanup and maximum flavor infusion.

Ingredients You'll Need

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 small yellow onion, halved and thinly sliced

• 1 red bell pepper, thinly sliced

• 3 garlic cloves, thinly sliced

• 1 jalapeño, thinly sliced (optional, for heat)

• 1 teaspoon paprika

• 1/8 teaspoon cayenne pepper

• 1 teaspoon ground cumin

• Kosher salt and freshly ground black pepper

• 1 (28-ounce) can crushed San Marzano tomatoes

• 1 to 2 teaspoons sherry vinegar

• 4 (6-ounce) cod fillets, skin removed

• Fresh parsley, for garnish

Step-by-Step Instructions

1. Preheat the oven to 400°F.

2. Sauté the aromatics: In a large Dutch oven over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, garlic, and jalapeño along with paprika, cayenne, cumin, and a pinch of salt. Cook for about 3 minutes, stirring occasionally, until the vegetables soften and begin to brown.

3. Add the tomatoes: Pour in the crushed tomatoes with their juices. Season with another pinch of salt and freshly ground black pepper. Bring to a boil, then reduce to medium-low. Partially cover and simmer for about 15 minutes, or until the sauce thickens and the vegetables are very tender.

4. Finish the sauce: Remove from the heat and stir in 1 to 2 teaspoons of sherry vinegar to brighten the flavor.

5. Add the cod: Season the fish fillets with salt and pepper. Nestle them into the sauce, leaving space between each piece. Spoon some of the sauce over the top of the fish to coat.

6. Bake: Transfer the Dutch oven to the preheated oven and bake, uncovered, for 15 minutes or until the cod is opaque and flakes easily with a fork.

7. Serve: Garnish with fresh parsley and a drizzle of olive oil. Serve warm with crusty bread, quinoa, or a side of sautéed greens.

Tips for Success

• Use high-quality tomatoes: San Marzano tomatoes are ideal for their natural sweetness and balanced acidity.

• Don’t overcook the cod: It only needs about 15 minutes in the oven overcooking can lead to dryness.

• Customize the heat: Omit the jalapeño or cayenne if you're sensitive to spice, or add a pinch more for a bolder kick.

A Balanced, One-Pot Meal

This baked cod shakshuka offers a delicious balance of protein, fiber, and heart-healthy fats. Each serving is naturally gluten-free and can be made dairy-free. According to the USDA, cod is one of the leanest fish you can eat, with roughly 90 calories and 20 grams of protein per 3-ounce cooked portion.

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