Adjust the ingredients measurement scale here by changing this number. 10
Make sure fish is at room temperature. Heat 2 tbs of oil in saute pan over high heat. Salt and pepper fish on both sides. In batches sear fish for 2-3 minutes on each side adding more oil each time. Set aside on plate. Make sure pan is hot before adding more fish.
If you are cooking a previously frozen fish, skip the searing.
Saute the onion and garlic until translucent, then add the red bell pepper stripes
Add tomato paste and spices and stir until just starting to brown and very fragrant.
Then add the can of crushed tomatoes, the chickpeas and water
Stir well – let cook covered for 10 minutes.
Gently place the fish in a pyrex baking dish and pour sauce over. Bake in 375 oven for 7-10 minutes. remove and sprinkle with cilantro and mint.
Recipe Serving Size10
3poundcod filletThick sturdier white fish like rockfish, cod or snapper, seabass or halibut work best
1cupred onionthinly sliced
1red bell pepperseeded and cut into stripes
1/4cupextra virgin olive oil
1 1/2tablespoonsmoked paprikaOr replace with sweet paprika if you don't like the smoked flavor
1/2teaspooncayenne pepperor more if you like extra heat
1/2teaspoonground black pepperor more if you like extra heat
28ouncecanned crushed tomatoes
1/4cup fresh mintchopped
Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove
Reheat in 375 oven or saute pan for 5 minutes until heated through.
Jessica Overton (verified owner) –
Very hearty and flavorful. Great served with couscous or potatoes.
Courtney Loveday (verified owner) –
Ofir Schlam (verified owner) –