Baked Cod With Tomatoes and Peppers
Serves 4
Here is what you need:
4 skinless cod fillets, about 6 ounces each
1 red bell pepper, sliced thinly
1 small onion, sliced thinly
1 jalapeno, sliced thinly
3 cloves garlic, sliced thinly
1 or 2 tsp sherry vinegar
1 tsp ground cumin
1 tsp paprika
1 can crushed tomatoes (28 ounce can)
3 TBS olive oil
Kosher salt and fresh black pepper
Chopped fresh parsley for garnish
Crushed red pepper flakes for serving, optional
Here is what you need to do:
Preheat oven to 400.
Heat a large Dutch oven over medium heat. Add in the olive oil and heat till it shimmers.
Now put in the onions, red peppers, jalapeno, paprika, cumin and a pinch of salt.
Saute, stirring often, until the vegetables begin to go soft about 4 minutes. Add in the garlic and stir constantly for about a minute or until the garlic becomes fragrant.
Add the can of crushed tomatoes, juice and all. Season with some salt and a few grinds of pepper. Bring to a boil then reduce to a simmer. Partially cover the pot and keep on a gentle simmer for about 15 minutes.
Remove from heat and stir in the vinegar. Season the cod on both sides with salt and pepper. Tuck the fish in the sauce, keeping space between the pieces. Spoon some of the sauce on top of cod and place in oven, uncovered. You want the fish to be opaque and flaky so you will bake for about 15 minutes.
Plate fish and sauce, I like to serve over pasta, and garnish with parsley.
Let’s Eat!!