Cod with Mushroom & Red Pepper Relish

I had so much frozen fish in my freezer, I really needed to cook it! Cod was clearly on sale when I last bought it (I had too much!). I enjoy this fish though because it is super easy to make and because it is a white fish, it cooks quickly. This meal took me only about 30 minutes from start to end. It is simple and quite tasty. Lots of flavor.

I got this recipe from my other favorite book, The Whole30: The 30-Day Guide to Total Health and Food Freedom (page 242) by Melissa Hartwig and Dallas Hartwig.

For the side, I actually ended up making an Asian salad because it went well with the already Asian tasting relish. This salad I bought from the grocery store – it’s a simple salad kit. Yes, a shortcut! I didn’t want to waste time chopping stuff up. I like having something quick and easy like that as a side option!

Here is the recipe – hope you enjoy!



Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes


  • 1 pound cod
  • 1/2 a teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cooking fat
  • 1/4 of an onion, finely chopped
  • 2 teaspoons grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 2 cloves garlic, minced
  • 1 pint (2 cups) button, Cremini, or Portabella mushrooms, sliced
  • 1 cup roasted red peppers, chopped


    Preheat oven to 350°F. Line a baking pan or glass baking dish with parchment paper.
    Cut the fish into portions and gently pat dry with a paper towel. Season evenly with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and place in the baking pan. Bake for 12 to 15 minutes, until the flash in the center of the fish no longer appears wet or spongy and texture when you pierce it with a fork. It’s done when it just barely starts to flake one pulled apart.
    While the fish is cooking, add the cooking fat to a large skillet over medium heat. When the fat is hot, add the onion and cook, stirring, until the onion is translucent, 2 to 3 minutes. Add the ginger and stir for 30 seconds. Add the garlic and stir until aromatic, about one minute add the mushrooms and continue to cook, stirring, for 1 to 2 minutes. The mushrooms are release moisture, bringing the flavors together, and then become more dry in appearance. Add the roasted red peppers and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and stir for two minutes, allowing the peppers to warm. Remove the pan from the heat and hold covered to keep warm.
    Remove the fish from the oven, Spoon the mushroom and pepper mixture generously over the top of the fish, and serve immediately.

Make it a meal: this dish goes beautifully with a simple green salad dressed with balsamic vinaigrette and either roasted butternut squash or a simple cauliflower mash.

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