Goya Foods Baked Cod with Smoky Pepper Ragout
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 tbsps 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
- 3/4 cup GOYA Manzanilla Spanish Olives sliced
- 2 tbsps GOYA Capers
- 1 1/2 teaspoons anchovy paste optional
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon sugar
- 2 tbsps 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
Instructions
- 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.
- 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
Notes
This recipe is courtesy of Goya Foods.
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