Cuban Creole Cod with Cumin Sweet Potato and Lime-Glazed Onions

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a sheet pan and toss with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.

2. 2

   While the sweet potato roasts, pat the cod fillets dry with paper towels and season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Set aside.

3. 3

   Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the red onion and cook for 4 minutes, stirring often. Add the brown sugar and 2 tablespoons of the lime juice; cook 3 to 4 minutes more until the onion is soft and glossy. Transfer to a plate and reserve.

4. 4

   In the same skillet, add the remaining 1 tablespoon olive oil. Add the green bell pepper and cook for 3 minutes. Stir in the garlic, oregano, the remaining 1/2 teaspoon cumin, and the bay leaf; cook for 30 seconds until fragrant.

5. 5

   Add the crushed tomato, vegetable broth or water, and the green olives. Simmer over medium-low heat for 6 to 8 minutes until the sauce thickens slightly. Taste and adjust with the remaining salt and black pepper if needed.

6. 6

   Nestle the cod fillets into the sauce, cover the skillet, and cook over low heat for 8 to 10 minutes, until the fish flakes easily and reaches a safe internal temperature of 63°C / 145°F.

7. 7

   Remove the bay leaf. Return the glazed red onion to the skillet and add the remaining 1 tablespoon lime juice. Cook 1 more minute to bring the flavors together.

8. 8

   Serve the cod with plenty of sauce over or alongside the cumin-roasted sweet potato. Finish with chopped fresh cilantro on top.