Baked Cod with Smoky Pepper Ragout

Name: Baked Cod with Smoky Pepper Ragout
Prep time: 10M
Total time: 35M
Yield: 4 Servings
Cuisine: Spain
Ingredients: 3 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil, divided; 1 Baked Cod with Smoky Pepper Ragoutlarge onion, thinly sliced; 1 Baked Cod with Smoky Pepper Ragoutlarge yellow bell pepper, cut into thin 2” strips; 1 Baked Cod with Smoky Pepper Ragoutlarge green bell pepper, cut into thin 2” strips; 3 Baked Cod with Smoky Pepper Ragoutplum tomatoes, diced; ¾ cup Manzanilla Spanish OlivesGOYA® Manzanilla Spanish Olives, sliced; 2 tbsp. CapersGOYA® Capers; 1½ tsp. Baked Cod with Smoky Pepper Ragoutanchovy paste (optional); 1 tsp. Baked Cod with Smoky Pepper Ragoutdried oregano; 1 tsp. Baked Cod with Smoky Pepper Ragoutsmoked paprika; ¼ tsp. Baked Cod with Smoky Pepper Ragoutsugar; 2 tbsp. Baked Cod with Smoky Pepper Ragoutred wine vinegar; ¼ cup Baked Cod with Smoky Pepper Ragoutchopped parsley, divided; 4 Baked Cod with Smoky Pepper Ragoutcod loin fillets, about 1¼ lbs.; 1 tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper; ½ Baked Cod with Smoky Pepper Ragoutlemon, thinly sliced

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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® <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.

Total Time

35m

Prep Time:10m

Yields:4 Servings

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Ingredients

3 tbsp.

GOYA® Extra Virgin Olive Oil

large onion, thinly sliced

large yellow bell pepper, cut into thin 2” strips

large green bell pepper, cut into thin 2” strips

plum tomatoes, diced

¾ cup

GOYA® Manzanilla Spanish Olives

2 tbsp.

GOYA® Capers

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

cod loin fillets, about 1¼ lbs.

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

lemon, thinly sliced

Directions

Kitchen View

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.