1onion, halved and sliced through root end ¼ inch thick
1green bell pepper, stemmed, seeded, and cut into ¼-inch strips
1carrot, peeled and sliced on bias ¼-inch thick
114.5-ounce can diced tomatoes
⅓cuppitted green olives, quartered lengthwise
2tbspfinely chopped preserved lemon
Place cod in bowl and toss with ½ teaspoon salt. Set aside.
Pulse cilantro leaves, garlic, cumin, paprika, and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.
Heat remaining ¼ cup oil in large Dutch oven over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining ¼ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of pot.
Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices released from cod are simmering vigorously, 3 to 5 minutes. Remove pot from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.
Notes:
Serve over a bed of rice.
Ingredients
1 ½lbsskinless cod fillets
¾tsptable salt, divided
½cupfresh cilantro leaves, plus ¼ cup chopped
4garlic cloves, peeled
1 ¼tspground cumin
1 ¼tsppaprika
¼tspcayenne pepper
6tbspextra-virgin olive oil, divided
1onion, halved and sliced through root end ¼ inch thick
1green bell pepper, stemmed, seeded, and cut into ¼-inch strips
1carrot, peeled and sliced on bias ¼-inch thick
114.5-ounce can diced tomatoes
⅓cuppitted green olives, quartered lengthwise
2tbspfinely chopped preserved lemon
Directions
1
Place cod in bowl and toss with ½ teaspoon salt. Set aside.
2
Pulse cilantro leaves, garlic, cumin, paprika, and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.
3
Heat remaining ¼ cup oil in large Dutch oven over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining ¼ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of pot.
4
Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices released from cod are simmering vigorously, 3 to 5 minutes. Remove pot from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.
