Prep time 10 mins

Cook time 30 mins


2 Tbsp. extra virgin olive oil, divided

2 cloves garlic, smashed and peeled but left whole

1/4 to 1/2 tsp. dried red pepper flakes or a fresh Fresno chili, minced

3 Tbsp. Contadina® Tomato Paste

1/2 cup dry white wine

1 can (28 oz.) Contadina® San Marzano Whole Tomatoes, crushed by hand

4 cod fillets (6 oz. each, 3/4-inch thick)

Salt, to taste

2 Tbsp. chopped parsley

2 Tbsp. chopped basil


  1. Heat oil in a deep skillet or Dutch oven over medium heat. Add garlic and hot pepper flakes and cook until the garlic begins to sizzle and brown slightly.  Stir in the tomato paste for a minute, then add the wine and cook about 30 seconds until reduced slightly.

  2. Add the San Marzano tomatoes with about 1/4 cup water, swishing the water in the can to capture any juice.  Simmer about 20 minutes, partially covered, over medium-low heat.

  3. Add the cod to the sauce, simmer 5 minutes, partially covered, over medium heat until opaque and flakes easily (time will vary depending on thickness of the fish).  Season to taste with salt.  Sprinkle with herbs before serving. 

TIP:  Thinner fish fillets will cook a minute or two faster.

NOTE: This makes enough sauce for 12 oz. pasta.  

VARIATION: To make Halibut Arrabbiata, prepare as directed, except use 2 halibut fillets (12 oz. each, 1-inch thick), cut in half through the center to create 4 pieces.

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