Dominican Light Coconut Cod with Green Plantain Crisps and Sweet Pepper Sofrito

Instructions

1. 1

   1. If the cod is still very salty, place it in a bowl with plenty of cold water and refrigerate for 8 hours, changing the water 2 or 3 times. Drain well and pat dry with paper towels.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Arrange the green plantain rounds on a tray, toss with 30 ml (2 tbsp) vegetable oil and a very small pinch of salt. Bake for 18 to 22 minutes at 220 °C / 425 °F, flipping halfway through, until golden and firm.

3. 3

   3. While the plantains bake, heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium heat. Sear the cod pieces for 2 minutes per side, just until lightly colored. Remove carefully and set aside.

4. 4

   4. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil, red onion, sweet peppers, and tomato. Cook for 5 minutes, stirring, until the onion softens.

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   5. Add the garlic, tomato paste, dried oregano, black pepper, and bay leaf. Cook 1 more minute so the garlic becomes fragrant.

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   6. Stir in the coconut milk, water, and lime juice. Mix well and simmer over medium-low heat for 4 minutes until a light, cohesive sauce forms.

7. 7

   7. Return the cod to the skillet. Cook over low heat for 8 to 10 minutes, spooning sauce over it, until tender and fully heated through. Taste before adding salt and adjust only if needed.

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   8. Remove the bay leaf and add the fresh cilantro. Stir gently so the cod does not break apart too much.

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   9. Serve the cod with plenty of the light coconut sauce and the freshly baked green plantain crisps on the side.

10. 10

    10. For a more defined finish, lightly press the plantain rounds after baking and return them to the oven for 3 more minutes at 220 °C / 425 °F for extra crispness.