Cuban Cod with Toasted Chickpeas, Peppers, and Parsley Mojo Verde

Name: Cuban Cod with Toasted Chickpeas, Peppers, and Parsley Mojo Verde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Cubana
Ingredients: 24 oz fresh cod fillets; 2 cups cooked chickpeas, drained; 1 cup red bell pepper; 1 cup green bell pepper; 1 1/2 cups white onion; 4 cloves garlic cloves; 1 cup fresh parsley; 3 tbsp lime juice; 5 tbsp olive oil; 1 tsp ground cumin; 3/4 tsp dried oregano; 1 leaf bay leaf; 1/2 cup vegetable broth or water; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp white vinegar; 1/3 cup sweet cubanelle-style pepper

An original Cuban-inspired dish featuring seared cod, sautéed chickpeas, sweet peppers, and a parsley-garlic lime mojo verde. It delivers classic Cuban flavor, contrasting textures, and a comforting main-course presentation.

20 minPrep

30 minCook

50 minTotal

4Servings

Gluten-FreeDairy-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

680 g fresh cod fillets (en 4 porciones)
400 g cooked chickpeas, drained (well escurridos)
150 g red bell pepper (in strips finas)
120 g green bell pepper (in strips finas)
180 g white onion (en pluma fina)
20 g garlic cloves (3 for the mojo and 1 for the salteado, chopped)
30 g fresh parsley (leaves lightly compactadas)
45 ml lime juice (freshly squeezed)
75 ml olive oil (divided)
3 g ground cumin (divided)
2 g dried oregano (divided)
1 unit bay leaf (whole)
120 ml vegetable broth or water (for ligar the salteado)
6 g salt (or to taste, divided)
2 g black pepper (freshly ground)
15 ml white vinegar (for avivar the mojo)
40 g sweet cubanelle-style pepper (chopped fino)

Nutrition facts

per serving

390 kcal

Calories

35 g

Protein

20 g

Carbs

18 g

Fat

5 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Pat the cod fillets dry with paper towels and season them with 1/2 teaspoon salt, black pepper, 1/2 teaspoon cumin, and 1/4 teaspoon oregano. Set aside while you prepare the remaining components.
2
2. For the mojo verde, place the parsley, 3 garlic cloves, lime juice, white vinegar, 3 tablespoons olive oil, 2 tablespoons of the vegetable broth or water, 1/4 teaspoon salt, and 1/4 teaspoon oregano in a blender or food processor. Blend until you have a rustic but pourable green sauce. Set aside.
3
3. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and sauté the chickpeas with 1/4 teaspoon cumin and a pinch of salt for 5 to 6 minutes, until lightly golden and toasted on the outside. Transfer to a plate.
4
4. In the same skillet, add 1 more tablespoon olive oil. Add the white onion, red bell pepper, green bell pepper, sweet cubanelle-style pepper, 1 minced garlic clove, and the bay leaf. Cook over medium heat for 6 to 8 minutes, stirring, until the vegetables are tender but still hold their shape.
5
5. Pour the remaining vegetable broth or water into the skillet with the vegetables and scrape up any flavorful bits from the bottom. Return the chickpeas to the skillet, mix well, and cook 2 minutes more. Taste and adjust salt if needed. Keep warm over low heat.
6
6. Heat another nonstick skillet or griddle over medium-high heat for 2 minutes. Add the remaining tablespoon of olive oil and cook the cod fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until just opaque and flaking easily. If you prefer to bake them, cook in a preheated oven at 425°F / 220°C for 10 to 12 minutes.
7
7. Remove the bay leaf from the chickpea and pepper sauté. Spoon the chickpeas and vegetables onto each plate, place a cod fillet on top, and finish with spoonfuls of the parsley mojo verde.
8
8. Serve immediately, with the remaining mojo verde on the side so each person can add more to taste.

Chef tips

Dry the cod very well before cooking for better browning. Do not move the fish too much in the pan; that helps it keep its shape. The mojo verde can be made a few hours ahead and refrigerated.

Substitutions

You can replace fresh cod with snapper, hake, or firm tilapia. If you do not have parsley, use a mix of cilantro and parsley for a more herbal profile. Lime juice can be replaced with key lime or a mix of lime and sour orange.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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