Baked Cod with Shrimp in Garlic Tomato Sauce

This baked cod with shrimp creates the most incredible contrast of flaky, tender fish against plump, sweet shrimp, all nestled in a vibrant garlic tomato sauce that practically begs for crusty bread. The other night when I was craving something both fresh and satisfying, this dish came together so quickly that my fiancé started requesting it daily. What makes this recipe special is how the cod and shrimp cook together in one pan, absorbing all those beautiful Mediterranean flavors while staying perfectly tender – just like my chicken cacciatore, it’s proof that the simplest techniques often yield the most impressive results.

What You’ll Need

Here’s everything you need to create this showstopper seafood dish:

• 2 tablespoons olive oil
• 6 cloves garlic, minced (don’t skip this – it’s the flavor foundation)
• 5 large tomatoes, chopped (or 4 cups canned diced tomatoes, drained)
• 1 teaspoon dried oregano
• 1 pound Alaskan cod fillets (or any firm white fish like halibut)
• 8 ounces large shrimp, peeled and deveined
• Salt to taste
• 1 tablespoon dried oregano (for the final sprinkle)
• Large skillet with a lid
• Crusty bread for serving (trust me on this one)

Detailed Cooking Instructions

Tips & Tricks

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• Don’t skip the garlic browning step – this creates the nutty, sweet foundation that makes the whole dish sing. However, watch it like a hawk because burned garlic turns bitter fast.
• For the juiciest results, choose cod fillets that are about 1-inch thick. Thinner pieces cook too quickly and can become rubbery, while thicker ones won’t cook evenly with the shrimp.
• Fresh tomatoes work beautifully here, but if they’re out of season, use a 28-ounce can of quality diced tomatoes, drained. The key is getting that sauce consistency just right – not too watery, not too thick.
• This baked cod with shrimp reheats surprisingly well in a covered skillet over low heat. Add a splash of white wine or broth to loosen the sauce and prevent the seafood from drying out.
• Make this dish ahead by preparing the tomato base up to 2 days in advance. Store it covered in the fridge, then simply reheat and add the fresh seafood when you’re ready to serve.
• Comfort Food Connection: The technique of building flavor layers in one pot reminds me of my soup beans with ham hock – both rely on patience in the early steps to create maximum flavor payoff later.

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• Parmesan Crusted Alaskan Pollock Recipe
• Delicious Tomato Pasta Recipe

Frequently Asked Questions

Variations & Add-Ins

• Mediterranean Twist: Add a handful of Kalamata olives and crumbled feta cheese in the last minute of cooking for a Greek-inspired variation that brings briny, salty notes to balance the sweet tomatoes.
• Spicy Version: Stir in a pinch of red pepper flakes with the garlic, or add a sliced jalapeño with the tomatoes for heat that builds without overwhelming the delicate seafood flavors.
• Protein Boost: Swap half the shrimp for sea scallops, adding them at the same time as the cod since they need similar cooking time. This creates an elegant surf-and-turf feel.
• Low-Carb Alternative: Serve over spiralized zucchini noodles or cauliflower rice instead of bread to keep the focus on the protein while cutting carbs significantly.
• Wine Country Style: Deglaze the pan with a splash of white wine after cooking the tomatoes, then let it reduce before adding the seafood for a more sophisticated flavor profile.
• Pasta Night: Transform this into a complete meal by tossing the cooked cod and shrimp with hot pasta – it pairs beautifully with my creamy penne alla vodka technique for an elegant seafood pasta dinner.

Dietary Notes

Diet	Friendly?	Adjustments
Gluten-Free	Yes	Naturally gluten-free when served with salad or rice instead of bread
Dairy-Free	Yes	No dairy used – this Mediterranean-style dish is naturally dairy-free
Vegan	No	Replace cod and shrimp with firm white beans and diced zucchini for similar textures
Keto	Yes	Skip the bread and serve over zucchini noodles or cauliflower rice instead
Nut-Free	Yes	Contains no nuts – safe for nut allergies when made as written

Storage, Freezing & Reheating

• Fridge: This baked cod with shrimp keeps beautifully for 2-3 days in a covered container, and honestly, the flavors meld together even more by the second day.
• Freezer: I don’t recommend freezing this dish since both cod and shrimp can become rubbery when thawed, but the tomato base alone freezes perfectly for up to 3 months.
• Make-Ahead Tip: Prepare the garlic tomato sauce up to 2 days in advance and store it covered in the fridge – then simply reheat and add fresh seafood when you’re ready to eat.
• Reheat: Warm gently in a covered skillet over medium-low heat for 3-4 minutes, adding a splash of white wine or broth to loosen the sauce and prevent the seafood from drying out.
• Leftover Magic: Transform any leftovers into an incredible pasta sauce by flaking the fish and tossing everything with hot linguine and a drizzle of good olive oil.

Save This Recipe for Later

This baked cod with shrimp recipe is one of those keepers that deserves a permanent spot in your dinner rotation. Save it to your Pinterest board or share it with anyone who needs a quick, impressive seafood dinner that comes together in just 15 minutes.

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