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Braised Cod with Summer Vegetables (Gluten Free, Paleo, Low Carb)

Braised Cod with Summer Vegetables

Braised cod with summer vegetables is an easy, flavorful and highly adaptable dish that the whole family will love! Better yet, pair it with a glass of Pinot Grigio for a no-fuss date night.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 large servings
Calories 415 kcal
Author Nora (A Clean Bake)


  • 2 Tablespoons extra virgin olive oil
  • 3/4 cup thinly sliced onion (yield of about one medium)
  • 3/4 pound fresh or frozen defrosted cod fillet, cut into large chunks, if desired (optional; you can leave as fillets)
  • 1 cup unsalted tomato puree
  • 1 medium tomato, diced
  • 1 large red pepper, seeds and stem discarded and diced
  • 1 large zucchini, stem discarded, diced (no need to peel)
  • 1-2 Tablespoons freshly squeezed lemon juice (to taste)
  • 2 Tablespoons fresh tarragon leaves
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/8 teaspoon fine sea salt, or to taste


  1. Preheat the olive oil in an heavy-bottomed pan with a lid - ideally a dutch oven.

  2. Add the sliced onions and cook slowly (sweat), over medium heat, until translucent and softened. 

  3. Add the cod and cook until it begins to brown slightly. You won't get a crust like you would with fattier fish, so just look for a bit of golden, particularly at the edges. This should only take a minute or so if you've cut up your fish. If you've kept the fillets intact, it will take slightly longer.

  4. Add the tomato puree and stir. Then add the vegetables, lemon juice, tarragon, salt and pepper and stir again. 

  5. Cover and cook until the vegetables are tender (but not soft; don't risk overcooking them or the fish). 

  6. Adjust seasonings to taste, and serve immediately. 

Recipe Notes