| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 jalapeno, thinly sliced
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1(28-ounce) can crushed San Marzano tomatoes
- 1 to 2 teaspoons sherry vinegar
- 4 (6 ounce) cod fillets, skin removed
- Parsley, for garnish
Instructions
- Preheat oven to 400 degrees F.
- Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
- Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
- Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 293 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 33 g |
| Cholesterol | 73 mg |
| Sodium | 1024 mg |
Reviews
This is one of my favorite recipes of all time! I follow the recipe exactly and it comes out perfect and fantastically delicious every time!
Thank you Iron Chef!!
Thank you Iron Chef!!
I had to salt while eating but husband was ok! Excellent recipe and will be a repeat!
Super easy, delicious, as well as being very healthy, we followed the recipe exactly. We needed to keep it in the oven for an extra 5 minutes because we are at high altitude… til the fish started to flake apart. This will be on our regular rotation!!!
This is simple and delicious. I added a bit of sliced fennel, and that took it over the top. Outstanding!
This was so good and even my boyfriend who isn’t a fish person enjoyed this! Paired it Kardea’s brussels and kale salad.
Absolutely Wonderful! The only change I made was using half of a jalapeño instead of a whole.
Excellent, delicious, all the good stuff!! We are lowering salt so I included a couple tablespoons sun dried tomatoes to boost flavor.
OMG this was so delicious. I didn’t have crushed tomatoes and substituted with fire roasted diced tomatoes served with a lemon rice. Definitely a keeper
Delicious! Can use this base for Cioppino
This is an amazing recipe. I added some fresh spinach when I put the fish in the oven.