White fish in Morrocan Tomato Sauce

Oh my goodness I found such a delicious white fish recipe! I am over Salmon and I know I wanted a juice with my white fish so after some extensive research to full fill exactly what I was craving I found an awesome recipe by That Oven Feelin.  I added 1 zucchini to my recipe, used sweet onions and used 1/4 cup of Beef broth in replacement of her seafood broth and did without the parsley.  Absolutely love! Perfect for these cold nights too.  I also did a side of slow cooked sweet onions and sweet potatoes drizzled in cayenne pepper and it was perfect. 🙂



Serves: 2 filets and sauce
  • 2 cod filets (5 to 6 oz. each)
  • ¼ tsp salt, more to taste
  • ¼ tsp pepper, more to taste
  • 2 tsp olive oil
  • 1 yellow bell pepper, seeded and diced
  • ½ red onion, chopped
  • 2 garlic cloves, minced
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper (optional)
  • ¼ tsp red pepper flakes (optional)
  • 1 (15 oz) can diced tomatoes
  • ½ cup seafood broth
  • 2 tbsp lemon juice
  • 2 tbsp flat leaf parsley, chopped
  1. Season the cod filets with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the cod and cook until browned, about 1 to 2 minutes per side. Transfer the cod to a plate and set aside.
  2. In the same skillet, add the bell pepper and onion. Cook over medium-high heat until softened, about 3 minutes. Add the minced garlic, cumin, and turmeric. Cook for an additional minute, then add the tomatoes, cayenne pepper, red pepper flakes, broth, and lemon juice. Stir and bring the mixture to a boil, then reduce to a simmer.
  3. Add the cod filets to the tomato sauce and cover. Cook until the fish is flaky and cooked through, about 1 to 2 minutes depending on the thickness of the filets. Stir in the parsley and serve.



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