Cuban-Style Cod with Cumin Sweet Potato and Warm Pepper Mojo

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a sheet pan with half of the onion, 2 tbsp / 30 ml olive oil, 1 tsp cumin, 1/2 tsp oregano, the sweet paprika, 1/2 tsp salt, and black pepper. Toss well to coat.

2. 2

   Roast the sweet potato for 30 minutes at 220°C / 425°F, stirring halfway through, until tender and browned on the edges.

3. 3

   Meanwhile, marinate the cod with 2 tbsp / 30 ml sour orange juice, 1 tbsp / 15 ml lime juice, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt, and half of the chopped garlic. Let it rest for 10 minutes.

4. 4

   For the warm mojo, heat 2 tbsp / 30 ml olive oil in a skillet over medium heat. Add the remaining onion, red bell pepper, remaining garlic, and the bay leaves. Cook for 6 to 8 minutes, stirring, until the onion is soft and the pepper is tender.

5. 5

   Add the remaining sour orange juice, remaining lime juice, white vinegar, brown sugar, remaining cumin, remaining oregano, and 3 tbsp / 45 ml water to the skillet. Cook 2 to 3 minutes more until the mojo is lightly saucy. Remove the bay leaves and stir in the fresh cilantro. Keep warm over very low heat.

6. 6

   Lightly pat the tops of the cod fillets dry with paper towels without removing the marinade. Heat the final tablespoon / 15 ml olive oil in another skillet over medium-high heat. Sear the cod for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until just cooked through and it flakes easily.

7. 7

   Serve a bed of roasted sweet potato and onion on each plate. Set a cod fillet on top and finish with the warm pepper and cilantro mojo.

8. 8

   Taste and adjust with additional salt if needed. Serve immediately while hot.