Puerto Rican Cod with Sour Orange Mojo and Annatto Sweet Potatoes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potatoes and red onion on a sheet pan and toss with the annatto oil, 1 tablespoon olive oil, oregano, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Roast the sweet potatoes and onion for 25 to 30 minutes at 220°C / 425°F, turning once halfway through, until the sweet potatoes are tender and browned on the edges.

3. 3

   Meanwhile, pat the cod fillets dry with paper towels and season them with the remaining black pepper and a light pinch of salt, only if needed.

4. 4

   In a bowl, combine the sour orange juice, vegetable broth or water, garlic, olives, capers, and half of the cilantro. Set the mojo aside.

5. 5

   Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat until the butter foams but does not burn.

6. 6

   Sear the cod for 3 to 4 minutes on the first side. Carefully flip and cook 2 minutes more.

7. 7

   Lower the heat to medium. Pour the sour orange mojo into the skillet and cook 3 to 5 minutes more, spooning the sauce over the fish, until the cod is just cooked through and flakes easily.

8. 8

   Taste the sauce and adjust with the remaining salt if needed. Add the rest of the cilantro and turn off the heat.

9. 9

   Serve a bed of roasted sweet potatoes and onion, place the cod on top, and finish with the garlicky olive-caper mojo from the skillet.

10. 10

    If you want to keep the fish warm while the sweet potatoes finish, transfer it to a plate, cover loosely, and hold it in a low oven at 95°C / 200°F for a few minutes.