There are lots of ingredients that make a great pair in the kitchen. For example, milk and cookies, peanut butter and jelly, macaroni and cheese, and spaghetti and meatballs (I could go on and on). In my kitchen, white-fleshed fish and tomatoes have started their own little romance and really do make a great pair. This is especially true of this cod, which is easily able to stand up to the robust flavors in the Moroccan tomato sauce. The sauce is packed with spices common to Moroccan cuisine, such as turmeric, cumin, and cayenne pepper. This dish is great served alongside couscous and broccolini for a complete meal.
I used cod, but you could easily use halibut, tilapia, or whatever speaks to you at the seafood counter. Half the fish I buy are impulse purchases. After tossing the filets of cod into the basket, I saw a GORGEOUS filet of mahi-mahi behind the glass. I didn’t want the filet to feel alone and left out, so I ended up buying it too. I already had a recipe in mind, so I left the cart with Elliott and ran around the store to grab the ingredients. It’s a great recipe, so be sure to keep your eyes on That Oven Feelin’ for the next few days.
Thanks to the large amount of Halloween candy that we had left over, we are really making an extra effort to watch what we eat. However, eating healthy doesn’t mean that you have to skimp on flavor. For example, the Indian Pepper Chicken that I made earlier in the week was healthy, but absolutely packed with flavor. This Moroccan tomato sauce is just as great. I’m starting to experiment with aromatic spices such as turmeric and cumin in my dishes and have yet to be disappointed. Even after we finished eating the fish, we found ourselves eating spoonfuls of the Moroccan tomato sauce right out of the pan.
No leftovers here!
- 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
- 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.
- 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.
- 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.