Baked Cod with Smoky Pepper Ragout

By carvalhohm

Ingredients

• 3 tbsp. Extra Virgin Olive Oil, divided
• 1 large onion, thinly sliced
• 1 large yellow bell pepper, cut into thin 2” strips
• 1 large green bell pepper, cut into thin 2” strips
• 3 plum tomatoes, diced
• 3/4 cup Manzanilla Spanish Olives, sliced
• 2 tbsp. Capers
• 1 1/2 tsp. anchovy paste (optional)
• 1 tsp. dried oregano
• 1 tsp. smoked paprika
• 1/4 tsp. sugar
• 2 tbsp. red wine vinegar
• 1/4 cup chopped parsley, divided
• 4 cod loin fillets, about 1 1/4 lbs.
• 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1/2 lemon, thinly sliced

Details

Servings 4
Adapted from goya.com

Preparation

Step 1

1. Preheat oven to 425°F. Grease a 2-quart baking dish. Heat 1½ tablespoons olive oil in large skillet over medium heat. Add onion and peppers. Cook, stirring occasionally, 8 minutes. Add tomatoes, olives, capers, anchovy paste (optional), oregano, paprika and sugar. Cook for 4 minutes, or until vegetables are almost tender. Stir in vinegar and 3 tablespoons parsley.

2. Spoon vegetable mixture into prepared baking dish and spread level. Place cod fillets on top; sprinkle Adobo evenly on fillets and arrange lemon slices over fish. Bake 15 to 18 minutes, or until fish is opaque and flakes easily when tested with a fork. Drizzle with the remaining 1½ tablespoons olive oil and sprinkle with 1 tablespoon parsley.