Spiced Portuguese-Style Cod with Tomato and Olive Ragout

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender cod fillets simmered in a savory sauce of tomatoes, olives, and smoky paprika inspired by Portuguese flavors. This Portuguese-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 20 min Serves 4 Portuguese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent and soft.
  2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
  3. Step 3: Add 14 oz canned diced tomatoes, 1/3 cup sliced pitted green olives, 1 1/2 tsp smoked paprika, and 1/4 tsp red chili flakes. Simmer uncovered for 10 minutes until sauce thickens slightly and flavors meld.
  4. Step 4: Season 4 cod fillets with 1 tsp salt and 1/2 tsp black pepper. Nestle the fillets gently into the tomato ragout, spooning some sauce over the top.
  5. Step 5: Cover skillet and cook over low heat for 8-10 minutes until cod is opaque and flakes easily with a fork.
  6. Step 6: Remove from heat, drizzle with 1 tbsp fresh lemon juice, and sprinkle 2 tbsp chopped fresh parsley over the top before serving.

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