Based on a Michael Symon recipe, this Baked Cod Shakshuka was flavorful, easy, and quick. It's also a great way to add fish to your diet when you're not the biggest fan of fish in the first place.
Ingredients List:
3 Tablespoons Olive Oil
1 Small Yellow Onion (Diced)
1 Bell Pepper (any color but green)
3 cloves of Garlic (minced)
1 jalapeno (thinly sliced and optional) - I did NOT use this.
1 teaspoon Paprika
1/8 teaspoon Cayenne Pepper (I only used a TINY bit... ya'll know I'm a spice weenie)
1 teaspoon Ground Cumin
Salt & Pepper (to taste)
1 28oz can Crushed Tomatoes (San Marzano's if you can find them).
1-2 Teaspoons Sherry Vinegar (I just used white vinegar)
4 6oz cod fillets (skin removed)
Parsley (for garnish)
Preheat oven to 400 degrees.
Set a large Dutch oven over medium heat.
Add olive oil and heat to shimmering.
Add Onion, Bell Pepper, Garlic, Jalapeno, Paprika, Cumin, and a pinch of Salt.
Cook, stirring occasionally until the vegetables are tender and begin to brown, about 3 minutes.
Add tomatoes.
Season with another pinch of Salt and Black Pepper.
Bring to a boil.
Reduce heat to medium-low to maintain a gentle simmer.
Cook till vegetables are soft and the liquid has mostly reduced, about 15 minutes.
Remove from heat.
Stir in vinegar.
Season the fish on all sides with Salt and Pepper.
Partially submerge in the sauce, leaving space between the pieces.
Transfer the pot to the oven and bake, uncovered until the fish turns opaque and begins to flake, about 15 minutes.
Garnish with Parsley and a drizzle of Olive Oil.
