Cherry Tomato Cod Pasta

Here’s a quick and easy recipe using our delicious cod!

Brought to you by @natalialeporehagan

Cherry Tomato Cod Pasta


  • One cod filet
  • Two cloves of garlic thinly sliced
  • One Tablespoon red pepper flakes or 3 dried Calabrian chili peppers
  • One and a half to two cups of halved cherry tomatoes
  • Twelve oz. strained tomato puree or passata
  • Two Tablespoons chopped parsley
  • One to three basil leaves
  • Salt and pepper to taste
  • 4oz Dried or 6oz Fresh Pasta


  1. Defrost cod and pat dry
  2. Bring a pot of generously salted water to a boil
  3. Heat saute pan with a lid to medium heat
  4. Coat the bottom of the pan with a thin layer of olive oil
  5. Add garlic and chili and lightly toast
  6. Add tomatoes to pan and slowly melt them down, crushing them to create a sauce
  7. Pour in tomato puree, season with salt and pepper and add basil
  8. Cook with the lid off until the sauce has reduced and lost bitterness
  9. Salt and pepper cod and lay it directly into the sauce
  10. Cover and let the cod cook until flakey, about eight minutes
  11. Read your pasta packaging and cook for designated time
  12. Remove lid, break the cod with your wooden spoon into pieces and mix into the sauce
  13. Add parsley and mix well
  14. Remove pasta from boiling water and add it straight into the sauce, combine well
  15. Add a ladle of pasta water to thin the sauce out if it becomes too thick
  16. Plate with a drizzle of good olive oil and flakey seasalt
  17. Enjoy!


    Back to blog