Why you’ll love this recipe
- It turns mild cod into a deeply flavorful dinner with a bright, smoky tomato sauce.
- The sauce stays saucy and brothy, which makes it perfect for spooning over rice or scooping with warm tortillas.
- It is easy to plug into a weekly meal plan because the ingredients are familiar and the cook time is short.
Ingredients
Fish
- 2 lbs cod fillets, patted dry
- Salt, pepper, garlic powder, and onion powder, to taste
- 2 tbsp butter or olive oil, for pan searing
Finish
- 1 bunch cilantro, chopped
- 2 lime wedges
Ranchero Sauce
- 8 Roma tomatoes, fire-roasted and roughly chopped
- 1/2 cup tomato puree, or smooth canned tomato sauce
- 1 cup chicken broth, or fish broth
- 1 white onion, sliced into strips
- 1 bell pepper, red or green, sliced into strips
- 4 serranos or jalapeños, sliced into rings
- 4 dried árbol chile pods, chopped
- 4 cloves garlic, minced
- 2 tbsp oil, olive or neutral, for the sauce
- 1/2 tsp Mexican oregano
- 1/2 tsp cumin powder
- Salt and pepper, to taste
- 1 tsp Maggi seasoning or soy sauce, optional but authentic
- Pinch of chicken bouillon powder, optional, for restaurant-style depth
Instructions
Prepare the cod fillets
Line a sheet pan or plate with paper towels. Remove the cod fillets from the packaging, pat dry on both sides, and place them on the prepared plate or pan. Season both sides with salt, pepper, garlic powder, and onion powder to taste. Set aside while you prepare the sauce.
Prepare the tomatoes
Fire-roast the Roma tomatoes over a gas flame, on cast iron, or under a broiler until blistered. Rough chop them, or pulse them 2 to 3 times in a blender. Keep them chunky rather than fully smooth.
Sauté the base
Heat 2 tablespoons of oil in a wide skillet over medium-high heat. Add the onion strips and cook for 2 minutes. Add the bell pepper and serranos and cook 1 to 2 minutes more. Add the garlic and cook for 30 seconds, just until fragrant.
Build the sauce
Add the chopped tomatoes and tomato puree. Stir for about 1 minute to coat the vegetables. Add the broth, oregano, cumin, salt, pepper, and any optional Maggi, soy sauce, or bouillon. Simmer for 5 to 7 minutes. Reduce slightly, but keep the sauce saucy and brothy, not thick.
Pan sear the cod
Heat a large frying or sauté pan over medium-high heat. Add the butter and let it foam, or add olive oil and heat until shimmering. Place the cod in the pan and cook until golden brown, about 3 minutes. Flip and cook the second side until golden, about 3 minutes more. The fish is done when the thickest part reaches 145°F, or when it flakes and looks cooked to your preferred doneness.
Finish and serve
Stir the chopped cilantro into the sauce and squeeze lime over it. Plate the fish and spoon the sauce over immediately. For fuller flavor absorption, nestle the fish fillets into the sauce for the final 2 minutes of cooking before serving.
Texture tip: If you want a crisper sear, spoon the sauce over the fish after plating. If you want deeper flavor, finish the fish directly in the sauce.
Serving Suggestions
Serve with Mexican rice, warm tortillas, avocado slices, and extra lime wedges.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat so the fish stays tender.
Recipe Notes
- Keep the sauce slightly brothy rather than thick. That makes it easier to spoon over rice or tortillas.
- For a milder version, reduce the serranos or use jalapeños only.
- Maggi seasoning, soy sauce, or a pinch of bouillon adds restaurant-style depth, but the recipe still works without them.
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