Cuban Cod in Roasted Pepper Sofrito with Sweet Potato and Green Mojo

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the sweet potato cubes with 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, and a pinch of black pepper. Spread on a baking tray and roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until tender and browned.

2. 2

   While the sweet potato roasts, season the cod fillets with 1 tablespoon (15 ml) lime juice, 1/2 teaspoon salt, the dried oregano, and a pinch of black pepper. Let them rest for 10 minutes.

3. 3

   Heat 1 tablespoon (15 ml) olive oil in a wide skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in 4 minced garlic cloves and cook for 30 seconds. Add the roasted red pepper strips, crushed tomato, bay leaf, green olives, and vegetable broth or water. Cook for 8 to 10 minutes, stirring occasionally, until a thick, fragrant sofrito forms.

4. 4

   Set the cod fillets over the sofrito, reduce the heat to medium-low, and cover the skillet. Cook for 8 to 10 minutes, until the fish is opaque and flakes easily with a fork. If checking with a thermometer, the center should reach 63°C / 145°F.

5. 5

   For the green mojo, mash or blend the fresh parsley with the remaining 2 garlic cloves, 1 tablespoon (15 ml) lime juice, the white wine vinegar, 1 tablespoon (15 ml) olive oil, and a pinch of salt until you have a rustic, vibrant sauce.

6. 6

   Taste the sofrito and adjust with the remaining salt and more black pepper if needed. Remove the bay leaf.

7. 7

   Serve a bed of roasted sweet potato on each plate. Top with a cod fillet and plenty of roasted pepper sofrito, then finish with spoonfuls of green mojo over the top or on the side.