Cod in a Spiced Tomato Sauce {Whole30}

I’m not really sure what to call this dish.  The recipe I adapted called it Moroccan, but does tumeric and cumin really make something Moroccan?  I don’t know that it does, but the spices sure are nice.  Fish was a nice change after a lot of meat-heavy meals as of late.  You could really use whatever flaky white fish you want here.  Another thing I love about this dish is that you can put it over lots of different things.  It was equally amazing over spaghetti squash as it was cauliflower rice (cooked with coconut oil, cumin, oregano, salt and pepper.  And the husband enjoyed it over some good ol’ fashioned veggie penne, which I had to explain does not mean it is made entirely out of vegetables – so no, I can’t have it.  But hey, lots of veggies on both of these plates nonetheless!

Cod in a Spiced Tomato Sauce

Adapted from That Oven Feelin’

Ingredients:

• 1 1/2 lbs cod fillets, fresh or frozen
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 yellow bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• ½ yellow onion, chopped
• 3 garlic cloves, minced
• 1 tsp turmeric
• 1 tbsp ground cumin
• ½ tsp red pepper flakes
• 2 (15 oz) cans diced tomatoes

INSTRUCTIONS:

1. Heat the oil in a large skillet over medium-high heat. Add the bell pepper and onion. Cook over medium heat until softened, about 3 minutes.
2. Add the minced garlic, cumin, turmeric, salt and pepper. Cook for an additional minute, then add the tomatoes and pepper flakes.  Stir and bring the mixture to a boil, then reduce to a simmer.  
3. Add the cod filets to the tomato sauce and cover. Cook until the fish is flaky and cooked through, 10 minutes depending on the thickness of the filets.
4. Serve over spaghetti squash or cauliflower rice.

Serves 4

Johanna