Name: Savory Skillet-Simmered Cod
Prep time: 10 min
Cook time: 15 min
Yield: 5 servings
Ingredients: 1 tbls olive oil; 1-1/2 cup grape or cherry tomatoes; 4 cloves garlic, thinly sliced; 2 tbls capers, rinsed; 1 jar (24 ounces) RAGU® Kettle Cooked Marinara Sauce; 1 large lemon, zested, halved; 5 cod fillets (5-6 oz. each), about 1-inch thick; 1/2 cup loosely packed fresh flat Italian parsley, basil or dill, coarsely chopped

Savory Skillet-Simmered Cod

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

1 tbls olive oil
1-1/2 cup grape or cherry tomatoes
4 cloves garlic, thinly sliced
2 tbls capers, rinsed
1 jar (24 ounces) RAGU® Kettle Cooked Marinara Sauce
1 large lemon, zested, halved
5 cod fillets (5-6 oz. each), about 1-inch thick
1/2 cup loosely packed fresh flat Italian parsley, basil or dill, coarsely chopped

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

1 tbls olive oil
1-1/2 cup grape or cherry tomatoes
4 cloves garlic, thinly sliced
2 tbls capers, rinsed
1 jar (24 ounces) RAGU® Kettle Cooked Marinara Sauce
1 large lemon, zested, halved
5 cod fillets (5-6 oz. each), about 1-inch thick
1/2 cup loosely packed fresh flat Italian parsley, basil or dill, coarsely chopped

Instructions

Heat oil in large skillet on medium-high heat. Add tomatoes; cover with lid. Cook 3-4min. or until skins begin to brown, shaking pan occasionally.
Stir in garlic and capers; cook 30 seconds, stirring constantly. Add sauce and half thelemon zest to pan.
Arrange fish in sauce mixture. Cover with lid. Cook on medium-low heat 8-10 min. oruntil fish is done (145°F). Squeeze half the lemon over fish; sprinkle with herbs andremaining lemon zest. Serve with remaining lemon half, cut into wedges.

Recipe Notes

Tip:

Prepare using another mild white fish such as haddock or halibut.

Share this Recipe

Veggie Spaghetti Squash Skillet

Ragu_May2019_RecipeShoot_WebCrop_SpaghettiSquash

Filter

Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

15 MINUTES

Cook Time

50 MINUTES

Servings

Ingredients

2 spaghetti squash about 2 pounds each
4 tablespoons olive oil, divided
kosher salt and black pepper
1 pound meatless Italian sausage, removed from casings
1/2 teaspoon crushed red pepper
1 red onion, thinly sliced
1 yellow bell pepper, thinly sliced
2 cloves garlic, thinly sliced
1 cup multi-colored grape tomatoes, halved
1 jar (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup shredded Parmesan cheese
1/4 cup small basil leaves, loosely packed

Filter

Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

15 MINUTES

Cook Time

50 MINUTES

Servings

Ingredients

2 spaghetti squash about 2 pounds each
4 tablespoons olive oil, divided
kosher salt and black pepper
1 pound meatless Italian sausage, removed from casings
1/2 teaspoon crushed red pepper
1 red onion, thinly sliced
1 yellow bell pepper, thinly sliced
2 cloves garlic, thinly sliced
1 cup multi-colored grape tomatoes, halved
1 jar (24 ounce) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup shredded Parmesan cheese
1/4 cup small basil leaves, loosely packed

Instructions

Preheat oven to 400ºF. Cut each squash into 1-1/2-inch-thick rings; remove seeds. Arrange on 2 rimmed baking sheets lined with parchment paper. Drizzle with 2 tablespoons oil. Season to taste with salt and pepper. Bake 40-45 minutes or until fork-tender. When cool enough to handle, cut through one section of each ring to peel and discard tough skins. Separate fibers to create long stands.
Heat remaining oil in large skillet on medium-high heat. Add sausage and red pepper flakes; cook 5-7 minutes or until browned. Add onions, bell peppers and garlic; cook 3-4 minutes or until crisp-tender. Add tomatoes, squash strands and sauce. Cook 1-2 minutes or until heated through, gently mixing until combined.
Sprinkle with cheese and basil before serving.

Recipe Notes

Tips:

Plant-based meatless or vegetarian Italian sausage is available in the refrigerated meat section or frozen aisle of a well-stocked grocery store.

Cutting the spaghetti squash into rings results in faster cooking and guarantees longer squash strands.

Share this Recipe

Wellness-Boosting Chicken Soup

Filter

Family Favorites, Meat Dishes

Prep Time

20 MINUTES

Cook Time

30 MINUTES

Servings

Ingredients

1 tablespoon olive oil, plus additional for drizzling
1 onion chopped
1 carrot, chopped
2 ribs celery, chopped
4 cloves garlic, thinly sliced
1 - 1/2 teaspoon kosher salt
1 - 1/2 teaspoon black pepper
6 cups chicken bone broth
1 cup dry brown lentils
1/2 cup white quinoa
1 jar (24 ounce) RAGÚ SIMPLY® Chunky Marinara Pasta Sauce
1 - 1/2 pounds cooked rotisserie chicken meat, coarsely shredded about 5 cups
4 cups lightly packed stemmed kale leaves, torn into bite-sized pieces
1/2 cup Greek yogurt, stirred
1-1/2 teaspoon ground turmeric

Filter

Family Favorites, Meat Dishes

Prep Time

20 MINUTES

Cook Time

30 MINUTES

Servings

Ingredients

1 tablespoon olive oil, plus additional for drizzling
1 onion chopped
1 carrot, chopped
2 ribs celery, chopped
4 cloves garlic, thinly sliced
1 - 1/2 teaspoon kosher salt
1 - 1/2 teaspoon black pepper
6 cups chicken bone broth
1 cup dry brown lentils
1/2 cup white quinoa
1 jar (24 ounce) RAGÚ SIMPLY® Chunky Marinara Pasta Sauce
1 - 1/2 pounds cooked rotisserie chicken meat, coarsely shredded about 5 cups
4 cups lightly packed stemmed kale leaves, torn into bite-sized pieces
1/2 cup Greek yogurt, stirred
1-1/2 teaspoon ground turmeric

Instructions

Heat oil in large pot on medium-high heat. Add vegetables, garlic, turmeric, salt and pepper; cook 4-5 min. or until softened. Stir in broth, lentils and quinoa; bring to boil. Cover. Cook on low heat 15-20 min. or until lentils are tender.
Stir in sauce, chicken and kale; cook 5 minutes or until heated. Top each serving with 1 tablespoon yogurt and a light drizzle of olive oil.

Recipe Notes

Tips:

To simplify prep work, take advantage of pre-chopped vegetables from the produce department of the grocery store.

Chicken bone broth is a nutritious stock made by simmering bones, joints and aromatics in water for a long period of time. The resulting liquid is thick, rich in protein, collagen and gelatin, and makes a delicious base for soups and stews. Look for it in the same aisle as chicken broth.

Share this Recipe

Try Our