Spicy Pomodoro Pan Sautéed Cod with a Cannellini Bean Mash

Looking for a weeknight meal that feels elegant but takes less than 30 minutes to make? Say hello to Spicy Pomodoro Pan-Sautéed Cod with Cannellini Bean Mash—a flavor-packed, protein-rich dish that’s light, satisfying, and surprisingly easy to prepare. It brings together the flaky tenderness of cod, the bold kick of spicy pomodoro sauce, and the creamy comfort of mashed cannellini beans. It's the perfect combination of spicy, savory, and silky textures—all in one beautiful plate.

At the heart of this dish is Spicy Pomodoro Gourmet Pasta Sauce, a fiery twist on the classic tomato sauce. Le Sauce & Co.’s version is made with ripe tomatoes, garlic, herbs, and just the right amount of chili heat to give the dish a subtle kick without overwhelming the delicate flavor of the cod. It’s smooth, rich, and balanced, adding depth to every bite of fish while waking up your palate with a touch of spice.

Cod is the perfect partner for this sauce. Mild, flaky, and quick-cooking, it takes on the flavor of the pomodoro without being overpowered. A simple pan sauté with olive oil, salt, and pepper allows the cod to get golden and just a little crisp on the outside while remaining tender inside. Once the fish is seared to perfection, spooning that warm, spicy pomodoro sauce over the top brings a beautiful, saucy finish that tastes like it took hours to make.

But what really takes this dish to the next level is the cannellini bean mash. Instead of a traditional starch like mashed potatoes or rice, this creamy white bean base adds protein and fiber while keeping the dish light and nutrient-dense. Cannellini beans are naturally buttery and mild in flavor, and when blended with a bit of olive oil, garlic, and lemon juice, they turn into a smooth, luscious mash that pairs beautifully with both the fish and the sauce.

Not only does the mash balance the spiciness of the pomodoro, it also acts as the perfect bed to soak up all the juices from the cod and sauce. Plus, it’s incredibly easy to make—just warm the beans, mash or blend them, and season to taste.

Finish the dish with a sprinkle of chopped parsley, a squeeze of lemon, and a drizzle of olive oil for a fresh and vibrant touch.

This Spicy Pomodoro Pan-Sautéed Cod with Cannellini Bean Mash is the kind of dinner that looks and tastes like something you’d order at a restaurant, but with minimal effort and maximum flavor. It’s perfect for impressing a guest, treating yourself after a long day, or introducing bold new flavors into your weeknight routine.

Whether you're a seafood lover or just looking to shake things up in the kitchen, this dish is sure to become a go-to. It’s quick, easy, and unapologetically delicious

Serves 2

Ingredients:

• 1 Pouch Le Sauce & Co.® Spicy Pomodoro Gourmet Pasta Sauce
• 2 pieces of Cod Filets, 4 oz each
• 2 tbsp unsalted butter
• 1 can of Cannellini beans 
• ¼ cup heavy cream
• 1 tbsp olive oil
• 1 lemon
• ¼ cup Parmesan Cheese
• Salt & Pepper
• 2 tbsp chopped basil

Directions:

1. Open your cans of Cannellini beans and drain the liquid
2. Put beans in a microwave safe bowl with the butter and cream, cover in the microwave  for 1 minute. 
3. Add your Parmesan Cheese, Lemon, Salt, and Pepper. Mash beans with a potato masher or fork until smooth.
4. Taste and adjust seasoning if needed. 
5. Take out a small saucepan, turn the heat on low and add 1 package of Spicy Pomodoro pasta sauce. Stir every couple of minutes.
6. Pat the Cod Filets dry, then season both sides with salt and pepper
7. Place a cast iron skillet, or non stick skillet on medium high heat and drizzle ½ tbsp of olive oil into the skillet
8. Once the skillet is glossy and the olive oil is easily sliding around, lower heat to medium and add the cod into the skillet
9. Cook for 2-3 minutes or until golden, then flip the cod over onto the other side with a metal spatula
10. Add the 1 tbsp of butter and let it melt all around the cod
11. Cook for another 2 minutes, or until the center of the fish reaches 145 fahrenheit 
12. Take the cod off the heat, and then squeeze ½ lemon on top
13. Grab your plates and use a large spoon to scoop the white bean mash onto each plate, then use the metal spatula to put your cod filet on top of the beans. 
14. Then, use a serving spoon to scoop as much spicy pomodoro as you would like onto your fish and bean mash.
15. Sprinkle some basil on top of each plate.
16. Enjoy!