Tomato Poached Cod


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      30 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Fish is kind of hard to make in large amounts because most types of fish (most, but not all) just don’t keep that well and are hard to reheat and reuse. But you can definitely use fish with other leftover dishes.

Tomato sauce and fish pair nicely together, and poaching the fish in the sauce keeps it super-moist and tender. Plus, it picks up some of that delicious saucy flavor.


  • 2 cups marinara sauce
  • ½ cup white wine or water
  • 1 fennel bulb
  • 1 lemon
  • 4 (6-ounce) fillets cod, or other white fish (tilapia works well also)
  • Sea salt or kosher salt
  • Olive oil
  • Fennel greens, garnish


    1. Preheat oven to 350°F.
    2. Reheat marinara sauce on the stovetop until it’s simmering. Thin the sauce with some white wine or water so it isn’t quite as thick.
    3. Slice off stems from the fennel bulb and then chop in half vertically. Save the greens for a garnish. Remove the more fibrous center of the fennel bulb, then turn the bulb on its side and slice thin. Halve the lemon and slice thin.
    4. Pour marinara sauce in a large casserole dish (2-quart or 8 × 8-inch dish works well). You should have about a ¼-inch layer of sauce in the pan.
    5. Nestle your fish fillets into the sauce and surround them with fennel and lemon slices. Sprinkle with a bit of salt and drizzle the whole dish with olive oil.
    6. Bake the dish until the fish is cooked through, 20 to 25 minutes, depending on how thick your fillets are. When the fish starts to flake apart, it’s done. The fennel should be a bit soft as well.
    7. Serve the fish immediately with the sauce and fennel, with rice or couscous as a side. I like to use the small fennel greens as a garnish for the fish.