Cuban Cod with Roasted Pepper Sofrito and Garlic Mashed Sweet Potato

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red bell pepper on a tray, toss it with 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper, and roast for 18 minutes until tender with browned edges.

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   2. While the pepper roasts, place the sweet potato in a pot with enough water and 1/2 teaspoon salt. Bring to a boil and cook for 15 to 18 minutes, until very tender. Drain well.

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   3. Mash the hot sweet potato with the butter, 2 tablespoons vegetable broth, 2 minced garlic cloves, 1 tablespoon olive oil, and a pinch of pepper. Keep covered and warm.

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   4. Season the cod fillets with 1/2 teaspoon salt, the remaining black pepper, ground cumin, and sweet paprika. Add half of the lemon juice and let rest for 10 minutes.

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   5. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the white onion and cook for 5 minutes until softened. Stir in the remaining garlic and cook 30 seconds more.

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   6. Add the crushed tomato, green olives, dried oregano, bay leaf, and the remaining vegetable broth. Fold in the roasted red pepper and cook for 8 to 10 minutes over medium-low heat until a thick sofrito forms. Remove the bay leaf.

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   7. In another nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the cod for 3 minutes on the first side and 2 to 3 minutes on the second side, until it flakes easily and is safely cooked through. If you prefer to finish it in the oven, transfer it for 2 to 3 minutes at 200 °C / 400 °F.

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   8. Stir the remaining lemon juice and fresh parsley into the finished sofrito. Taste and adjust salt if needed.

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   9. To serve, spoon the mashed sweet potato onto plates, top with a cod fillet, and cover generously with the roasted pepper sofrito. Serve hot.