These spiced fish kofta bring tender, seasoned cod together with a chunky sauce made from roasted tomatoes, onion, and garlic. Browning gives the kofta a golden exterior, and baking them in the sauce lets the flavors come together.
The method keeps the fish’s texture in focus: finely chop it rather than turning it into a smooth paste, and handle the shaped kofta gently. A spoonful of warm sauce over each one makes this a comforting main course.
Keep the cod mixture textured
Pat the cod dry before chopping so the mixture does not start out watery. A knife gives you direct control, while a food processor is convenient if you pulse briefly and stop while small pieces are still visible. If you process the fish until smooth, the kofta can lose the delicate, flaky texture this dish calls for.
Plain breadcrumbs and egg help bind the cod, while parsley adds a fresh note. Cumin, coriander, and paprika give the mixture its warm, savory character; cayenne and black pepper add a little more edge. Mix just until combined, then shape the kofta evenly so they brown and finish cooking at a similar pace. Handle them carefully, since fish mixtures are more delicate than ground meat.
Roast the vegetables until browned
Roasting the quartered Roma tomatoes with onion wedges and peeled garlic softens the vegetables and develops browned edges. Spread them in an even layer in the baking dish so they roast consistently. Crowding them or piling them deeply can leave some pieces less browned and make the sauce more watery.
After roasting, mash the vegetables into a chunky sauce rather than trying to make it completely smooth. The softened garlic and onion blend into the tomatoes, while small pieces keep the sauce hearty. Stir in fresh lemon juice after mashing; its bright, tart flavor balances the roasted vegetables and spices.
Brown gently, then finish in the sauce
Use a large skillet and medium heat to brown the kofta in batches. Leaving space around them helps each piece make contact with the pan. Turn them gently, and transfer each batch to a plate once browned; the oven will finish cooking them, so this stage is for color rather than fully cooking the centers.
Nestle the browned kofta into the roasted tomato sauce for the final bake. Check the center of the thickest kofta with a thermometer and use the doneness temperature specified on the recipe card. Avoid relying on exterior color alone: the surface can be browned before the center is cooked through. Spoon the warm sauce over the kofta when serving.
Frequently Asked Questions
How finely should I chop the cod?
Chop it until the pieces are small, but stop while the fish still has some texture. If using a food processor, pulse briefly and check between pulses. A smooth paste can make the kofta dense rather than tender.
Why brown the kofta before baking them?
Browning adds color and a savory exterior before the kofta finish cooking in the sauce. Work in batches with space around each piece, and turn them gently so the delicate fish mixture stays intact.
How can I tell when the fish kofta are done?
Check the center of the thickest kofta with a thermometer and follow the doneness temperature given on the recipe card. The oven finishes cooking the centers after browning, so surface color alone is not a reliable check.
Spiced Fish Kofta in Roasted Tomato Sauce
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes45
minutes350
kcal1
hour5
minutesSeasoned cod kofta are browned in a skillet, then baked in a chunky sauce made from roasted tomatoes, onion, and garlic. Serve the tender kofta with the warm sauce spooned over them.
Ingredients
- Fish kofta
1 1/2 lb skinless, boneless cod fillets, patted dry
1/3 cup plain breadcrumbs
1 large egg
2 tbsp chopped fresh parsley
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/4 tsp cayenne pepper
3/4 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil, for browning
- Roasted tomato sauce
2 lb Roma tomatoes, quartered
1 medium yellow onion, cut into wedges
3 garlic cloves, peeled
2 tbsp olive oil
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp kosher salt
1 tbsp fresh lemon juice
Directions
- Heat the oven to 425°F. Finely chop the cod by hand or pulse it in a food processor until finely chopped but still textured. Mix with the breadcrumbs, egg, parsley, cumin, coriander, paprika, cayenne, salt, and black pepper. Shape into 6 oval kofta, about 3/4 inch thick.
- Put the tomatoes, onion, and garlic in a 9×13-inch baking dish. Toss with the olive oil, paprika, cumin, and salt, then spread in an even layer. Roast for 25 minutes, until the tomatoes are soft and browned at the edges.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown 3 kofta for 2 minutes per side, then transfer to a plate. Add the remaining tablespoon of oil and brown the other 3 kofta for 2 minutes per side.
- Mash the roasted tomatoes, onion, and garlic in the baking dish to make a chunky sauce, and stir in the lemon juice. Nestle the kofta in the sauce and bake for 12 minutes, until the centers reach 145°F. Serve with the sauce spooned over the kofta.
Notes
- Check the temperature in the center of the thickest kofta; fish is done at 145°F.
