Mediterranean Skillet Cod

By JenHall

This was very tasty. I couldn't find the peppers at Safeway & didn't have time to look anywhere else. Try again next time.

Serve the cod in shallow bowls with soup spoons so you don't leave any of the rich sauce. The recipe is best made with red, full-flavored Spanish pequillo peppers, which you can usually find among the other jarred peppers in your supermarket. You could use 1/2 cup of thinly sliced roasted red peppers instead.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium zucchini, cut into 1/4 inch slices
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• salt
• freshly ground black pepper
• 1 (14.5 oz) can diced tomatoes, drained
• 2 pequillo peppers (from a jar), thinly sliced
• 4 (6 oz.) cod fillets
• 2 tablespoons chopped parsley

Preparation

Step 1

In a large skillet, heat oil over medium heat. Add zucchini, onion, garlic, and a pinch of salt and black pepper; cook, stirring occasionally, 10 minutes. Stir in tomatoes and peppers; simmer over medium heat for 10 minutes longer.

Nestle fish fillets into the sauce, spooning some of the mixture over the top of the fillets. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes. Sprinkle with parsley and serve warm.