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Cod alla Diavola Whole30 Paleo Primal Gourmet Easy Recipe

Cod alla Diavola - Whole30, Paleo

Cod alla Diavola is a rich, spicy and surprisingly easy recipe that happens to be Whole30 and Paleo friendly. Try it with roast potatoes or zucchini noodles.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner
Cuisine Italian
Servings 2 people


  • 2 x 4oz wild cod filets
  • 1 cup tomato passata aka puréed/strained tomatoes
  • 3 cloves garlic – smashed left whole
  • 1 tsp capers
  • 1 tsp Italian chili oil preferably packed in EVOO
  • 1.2 tsp smoked paprika
  • 1 tsp golden raisins
  • 1 tbsp pine nuts – preferably toasted
  • salt and pepper
  • 2 tbsp EVOO extra virgin olive oil – plus extra for fish
  • 1/4 cup water


  • Preheat oven to 400F. Rinse cod filets under cold water. Pat dry with paper towel & set aside.
  • Add EVOO & garlic to a cold sautée pan & set over medium heat (tip: this will allow the garlic to slowly heat & infuse oil). Cook until garlic starts to bubble (approximately 2-3 minutes). Add smoked paprika and cook 30 sec.
  • Add tomato passata and cook 6-8min or until sauce is reduced by 1/4 – stir regularly to avoid burning.
  • Add capers, chili oil, raisins, half the pine nuts and water. Stir to incorporate, taste for seasoning & adjust salt & pepper as needed.
  • Nestle the cod filets in the sauce. Brush tops of each filet with EVOO & season with pinch of cracked pepper.
  • Transfer to oven and cook 10-12min or until fish reaches internal temp of 135F.
  • Remove from oven & garnish with fresh parsley & remaining pine nuts.
Keyword cod alla diavola, paleo, whole30