Baked Cod with Smoky Pepper Ragout

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<p>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® <a title="Manzanilla Olives" href="/en/products/olives-and-capers/whole-olives#manzanilla-spanish-olives">Manzanilla Olives</a>, GOYA® <a title="Capers" href="5944" data-id="8460">Capers</a>, anchovy paste and spices. The cod filets are sprinkled with GOYA® <a title="Adobo" href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo</a>, topped with lemon slices, and baked atop the ragout, so the flavors meld. A final drizzle of luscious GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>, and a sprinkle of vibrant parsley, complete the dish.</p>

Total Time

35m

Prep Time:10m

Yields:4 Servings

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Ingredients

1

<p><span>large onion, thinly sliced</span></p>

1

<p><span>large yellow bell pepper, cut into thin 2” strips</span></p>

1

<p><span>large green bell pepper, cut into thin 2” strips</span></p>

3

<p><span>plum tomatoes, diced</span></p>

1½ tsp.

<p><span>anchovy paste (optional)</span></p>

1 tsp.

<p><span> dried oregano</span></p>

1 tsp.

<p><span>smoked paprika</span></p>

¼ tsp.

<p>sugar</p>

2 tbsp.

<p><span>red wine vinegar</span></p>

¼ cup

<p><span>chopped parsley, divided</span></p>

4

<p><span>cod loin fillets, about 1¼ lbs.</span></p>

½

<p><span>lemon, thinly sliced</span></p>

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Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

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