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Mediterranean White Fish Shakshuka | Quick & EASY One-Pan Recipe
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic4 cloves
- Bell pepper2
- Paprika · smoked1 ½ tsp
- Cumin · ground¾ tsp
- Tomato · diced2 cans
- Kalamata olive⅓ cups
- Cod4
- Cilantro · dried, chopped1 tsp
- Turmeric · ground½ tsp
- Dill · dried½ tsp
- Chili flake · crushed flakes¼ tsp
- Salt
- Black pepper
- Lemon2 tsp
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the chopped onion, garlic and both bell peppers, stirring often. After about 5 minutes, when the vegetables are lightly sautéed, add the paprika and cumin and stir quickly.
- Add the diced tomatoes and sliced olives, season with salt and pepper, stir and simmer.
- Meanwhile, pat the cod fillets dry on paper towels and season both sides with salt and pepper.
- In a bowl, mix the dried cilantro, turmeric, dried dill and red pepper flakes. Coat each cod fillet with this spice mix on all sides.
- After the tomatoes have simmered for about 10 minutes, place the cod fillets in a single layer, evenly spaced, in the pan. Gently turn each one so it is coated in the sauce. Cover and simmer for 6 to 8 minutes, until the fish is cooked through, then remove from the heat.
- Squeeze lemon juice over the fish and sprinkle with chopped cilantro.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionTomatoLemonBell pepperOliveCodKalamata olive
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