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Tomato Basil Poached Cod Linguine


  • 8 oz dry linguine
  • 2 tbsp olive oil, divided
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 28 oz can crushed tomatoes
  • 6 roma tomatoes, diced
  • 1/2 tsp salt
  • 1/4 cup julienned basil
  • 2 tbsp chopped parsley
  • 1 package Fishpeople Wild Pacific Cod fillets


  1. Prepare linguine according to package directions. Reserve 1/3 cup of the pasta water. Toss cooked pasta with 1 tbsp of the olive oil and set aside.
  2. In a large saute pan, heat the remaining tbsp of olive oil over medium low heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute, until fragrant.
  3. Add white wine to the saute pan and simmer until slightly reduced, about 5 minutes.
  4. Add crushed tomatoes, roma tomatoes, and salt. Stir in half the basil and parsley. 
  5. Gently place the cod fillets over the sauce. Cover the saute pan and let cook for 5 minutes. Gently flip the fillets and cook for an additional 5 minutes.
  6. Remove the cod fillets to a plate. Stir in remaining basil and parsley and reserved pasta water. Add the cooked pasta and toss to coat.
  7. To serve, spoon pasta into a bowl and top with a cod fillet. Garnish with additional parsley and basil, if desired.

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