One-Pan Fish with Indian-Spiced Tomato Sauce
This One-Pan Fish with Indian-Spiced Tomato Sauce is a weeknight wonder that’s on the table in less than 30 minutes! As it cooks, the kitchen fills with the irresistible aroma of warm spices -garam masala, cumin, and cinnamon- hinting at the flavors to come. The tender, flaky fish melts in your mouth, bathed in a silky tomato sauce that dazzles the senses while at the same time brings comfort in each bite.
Jump to Recipe
Organize ingredients – cod fillets, kosher salt, extra virgin olive oil, onion, garlic, cinnamon stick, garam masala, cumin seeds, black pepper, crushed or pureed tomatoes, sugar, water, and arugula (or spinach).
Creating the Indian-Spiced Base
Heat 2 tablespoons of oil in a large non-stick or cast iron pan over medium. Cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add 1 cinnamon stick, 1/2 tablespoon garam masala, 1/2 teaspoon cumin seeds, and 1/4 teaspoon black pepper to the pan. Cook, stirring occasionally, until fragrant, about 3 minutes. Your kitchen will smell divine!
Cooking the Tomato Sauce and Fish
Stir in the crushed or pureed tomatoes, 1/2 teaspoon sugar, 1 teaspoon kosher salt, and 1/4 cup water. Bring to a simmer. Season fish with a pinch of kosher salt on both sides and then carefully add the fish fillets. Then top with arugula or spinach, if using. Cover and cook on medium heat. Cook until fish is just firm, 8–12 minutes (closer to 8 mins if your pieces are cut smaller or are thinner and 12 mins if using larger size fillets or thicker pieces or fish). Remove from heat and season with more pepper, if desired.
One-Pan Fish with Indian-Spiced Tomato Sauce
Transfer 1-2 fish fillets with tomato sauce to individual large plates or bowls. Serve with olive oil sourdough toast, optional.
One-Pan Fish with Indian-Spiced Tomato Sauce
Ingredients
- 1 lb. skinless cod, haddock, or halibut, cut into individual serving pieces, approximately 6″
- 1 teaspoon kosher salt plus more to season the fish
- 2 tablespoons extra-virgin olive oil
- 1/2 white onion finely chopped
- 2 garlic cloves finely chopped
- 1 3" cinnamon stick
- 1/2 tablespoon garam masala available at most markets
- 1/2 teaspoon cumin seeds if you only have ground cumin in your pantry, use a rounded 1/4 teaspoon
- 1/4 teaspoon freshly ground black pepper plus more for serving
- 1 18-oz. crushed tomatoes or tomato purée See NOTES below
- 1/2 teaspoon granulated sugar
- 1/4 cup cold water
- 2 cups arugula or spinach washed and dried, optional
Optional – Toasted Sourdough Bread
- 2 thick slices gluten free sourdough bread I bought mine at Modern Bread and Bagel in Manhattan (they ship!), optional
- 2 tablespoons extra virgin olive oil
Instructions
- Season fish with a pinch of kosher salt on both sides.
- Heat 2 tablespoons of oil in a large non-stick or cast iron pan over medium.
- Cook onion and garlic, stirring occasionally, until softened, about 5 minutes.
- Add 1 cinnamon stick, 1/2 tablespoon garam masala, 1/2 teaspoon cumin seeds, and 1/4 teaspoon black pepper to the pan. Cook, stirring occasionally, until fragrant, about 3 minutes. Your kitchen will smell divine!
- Stir in jar or can of crushed tomatoes or tomato puree, 1/2 teaspoon sugar, 1 teaspoon kosher salt, and 1/4 cup water. Bring to a simmer.
- Carefully add the fish fillets, then top with arugula or spinach, if using. Cover and cook on medium heat. Cook until fish is just firm, 8–12 minutes(closer to 8 mins if your pieces are cut smaller or are thinner and 12 mins if using larger size fillets or thicker pieces or fish). Remove from heat and season with more pepper if desired.
- Transfer 1-2 fish fillets with tomato sauce to individual large plates or bowls. Serve with olive oil sourdough toast, optional.
Optional – Toasted Sourdough Bread
- Heat 2 tablespoons of olive oil in a medium-sized nonstick skillet over medium to medium-low. Add 2 slices of gluten free sourdough bread and cook until golden brown and crisp underneath, about 5-6 minutes and then flip bread and cook for an additional 5-6 minutes. Total cook time 12 minutes. Transfer toasted bread to a plate.
Notes
Recipe from Bon Appétit and slightly modified by me.
If you like this recipe, you may also like these other GFchow recipes. Tomato Fish Chowder with Fresh Herbs and Lime, Poached Cod in Tomato Curry, and Roast Fish and Vegetables with Curry Butter.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
