Office-Friendly Elegant Cod with Tomato–Mushroom Ragoût + Roasted Broccoli (Oven + Stove)
A very “lunchable” seafood option that stays elegant: baked cod with a warm tomato–mushroom–herb ragoût (more like a stew than a sauce), plus roasted broccoli or cauliflower. Everything reheats evenly and doesn’t get fishy like some microwaved seafood can.
Back to full listIngredients
- Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb $14.99/lb
- Kroger® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $3.69/8 oz
- Fresh On the Vine Red Tomatoes (or Roma Tomatoes) 1 lb, chopped $2.99/lb (or $3.99/16 oz)
- Jumbo Yellow Onions 1/2 lb, diced $1.49/lb
- Garlic 3 cloves, minced $1.50 each
- Organic Broccoli Bunch (or Cauliflower) 1 lb florets $3.69/lb (or $3.49/lb)
- Simple Truth Organic® Thyme (or Rosemary) a few sprigs (optional) $2.79
Instructions
- Oven 425°F. Toss broccoli/cauliflower florets with oil, salt, pepper; roast 20–25 min, turning once.
- Meanwhile make ragoût (stove): sauté onion in oil 4–5 min, add mushrooms 6–8 min until browned, add garlic 30 sec. Add chopped tomatoes + pinch salt; simmer 10–12 min until thick and jammy. Add thyme/rosemary if using.
- Bake cod (oven): place cod on a small sheet pan, season with salt/pepper and a drizzle of oil. Bake 10–12 min (until flakes).
- Pack: cod topped with a generous spoon of tomato-mushroom ragoût; roasted veg on the side. (Tip: keep ragoût as a “buffer” on top—cod reheats more gently under it.)
Cook time: 45 minutes
Estimated cost: $13–18
Health notes: Lean protein + lots of veg. Add a side of potatoes if you want it more filling.
Drink pairing: At-home pairing: Sauvignon Blanc or lightly oaked Chardonnay.