Baked Cod with Tamarind and Tomato Sauce
Tender cod fillets baked in a tangy tamarind and tomato sauce that brings a balanced sour brightness to the seafood. This asian fusion-inspired seafood ready in about 35 minutes blends (5 oz each) cod fillets, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (5 oz each) cod fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 small, finely chopped onion
- 3 cloves, minced garlic cloves
- 2 tbsp tamarind paste
- 1 cup canned diced tomatoes
- 1/4 cup water
- 2 tbsp, chopped cilantro leaves
Instructions
- Step 1: Preheat oven to 375°F (190°C). Season 4 cod fillets (5 oz each) with 1 tsp salt and 1/2 tsp black pepper on both sides.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent.
- Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp tamarind paste, 1 cup canned diced tomatoes, and 1/4 cup water.
- Step 4: Simmer the sauce for 5-7 minutes until it thickens slightly and the sour tamarind flavor develops.
- Step 5: Place the cod fillets in a baking dish and pour the tamarind tomato sauce evenly over the fish.
- Step 6: Bake uncovered for 15-18 minutes until the fish flakes easily with a fork.
- Step 7: Garnish with 2 tbsp chopped cilantro leaves before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Cod with Tamarind and Tomato Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Cod with Tamarind and Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Cod with Tamarind and Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Cod with Tamarind and Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Cod with Tamarind and Tomato Sauce?
Asian Fusion seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
