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Cod is a mildly-flavored and delicious fish that can be cooked in a variety of ways. In this dish inspired by the cuisine of the Basque region of Spain, a quick-cooked ragout features sliced onions and peppers and diced tomatoes, and is flavored with GOYA® Manzanilla Olives, GOYA® Capers, anchovy paste and spices. The cod filets are sprinkled with GOYA® Adobo, topped with lemon slices, and baked atop the ragout, so the flavors meld. A final drizzle of luscious GOYA® Extra Virgin Olive Oil, and a sprinkle of vibrant parsley, complete the dish.
Ingredients
3 tbsp.
GOYA® 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
¾ cup
GOYA® Manzanilla Spanish Olives, sliced
1½ tsp.
anchovy paste (optional)
1 tsp.
dried oregano
1 tsp.
smoked paprika
¼ tsp.
sugar
2 tbsp.
red wine vinegar
¼ cup
chopped parsley, divided
4
cod loin fillets, about 1¼ lbs.
½
lemon, thinly sliced
Directions
Step 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.
Step 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.
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