Cuban Creole Cod with Cumin Sweet Potato and Roasted Peppers

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a sheet pan with the red bell pepper and green bell pepper. Add 2 tablespoons (30 ml) olive oil, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat everything evenly.

2. 2

   Roast the vegetables for 25 minutes at 220 °C / 425 °F, stirring once halfway through. The sweet potato should be tender and lightly browned, and the peppers soft with toasted edges.

3. 3

   While the vegetables roast, pat the cod fillets dry with paper towels. Season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cumin.

4. 4

   Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Sear the cod for 2 to 3 minutes per side, until lightly colored and almost cooked through. Carefully transfer it to a plate.

5. 5

   In the same skillet, add the remaining 1 tablespoon (15 ml) olive oil. Add the onion and cook over medium heat for 4 minutes until softened. Add the garlic and cook for 30 seconds, stirring so it does not burn.

6. 6

   Add the diced tomato, tomato paste, green olives, capers, bay leaf, remaining oregano, orange juice, lime juice, and brown sugar. Cook over medium heat for 6 to 8 minutes until you have a light, fragrant sauce.

7. 7

   Return the cod to the skillet, spoon the sauce over it, and cook for 3 to 4 minutes more over medium-low heat until the fish is fully cooked and flakes easily.

8. 8

   Remove the bay leaf. Taste and adjust with the remaining salt if needed.

9. 9

   Serve a bed of roasted sweet potato on each plate, top with the cod and its creole sauce, and finish with the roasted peppers and chopped fresh cilantro.