Cod Fish in Tomato Sauce Recipe (2024)

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My husband has been asking me to make fishin tomato sauce for some time. He wanted it to taste like the canned sardines in tomato sauce that he had growing up in Ukraine. Of course this Cod Fish in Tomato Sauce recipe is far better since it doesn’t come from a can! He agreed. The fish is flaky and juicy and the sauce is legit. It can be served warm or cold.

The sauce is lightly tangy and sweet – wemodified the sauce portion of this recipe from The New Ukrainian Cookbook. Oh p.s. have you tried capers? If you haven’t, don’t be afraid of them. For a loooong time I thought capers were scary – I’m not sure why, but it kept me from discovering them. They taste like salty mustard flavored pickles and they are a great addition to this dish. You can buy a small jar for $1-something.

pps. I purchased the cod at Costco. If you don’t have access to cod, I think this recipe would work well with other white fish.

Ingredients for theTomato Sauce:

4 Tbsp unsalted butter
1 large sweet onion, finely chopped
1 garlic clove, minced
6 oz can tomato paste
2 cups vegetable stock
Seasonings:1 bay leaf,6 black peppercorns, 6 allspice berries, 4 cloves
Juice of 1 small lemon (2 Tbsp)
1 Tbsp capers
1 Tbsp honey

Ingredients For the Fish:

2 lbs cod fillets, cut into 3-inch pieces (drain well, and pat dry withpaper towels)
2/3cup all-purpose flour
1 tsp salt (I used sea salt)
1/2 tsp ground black pepper
1/4 cup light olive oilor avocado oil, to sautee fish
Fresh parsley for garnish, optional

What you will need:

a cheesecloth, or tea infuser, or spice ball for holding spices.

How to Make Ukrainian Fishin Tomato Sauce:

1. In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stockandseasonings contained in a spice ball.Bring to a gentle boil then cover, reduce heat to low and simmer 20 min

2. Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together 2/3 cup flour, 1 tsp salt, and 1/2 tsp pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don’tcrowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.

3. Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.

What were some of your favorite foods growing up? Let me know in a comment below. 🙂