Mediterranean White Fish Shakshuka
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium onion (chopped)
- 4 cloves garlic (chopped)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 1/2 tsp sweet smoked Spanish paprika 4 grams
- 3/4 tsp ground cumin 2 grams
- 2 cans diced tomatoes 15 oz / 440 grams each
- 1/3 cup kalamata olives (pitted & sliced) 80 grams
- 4 cod fillets 4 oz / 115 grams each
- 1 tsp dried cilantro 2 grams
- 1/2 tsp ground turmeric 1.5 grams
- 1/2 tsp dried dill .50 grams
- 1/4 tsp crushed red pepper flakes .65 grams
- sea salt & black pepper
- 2 tsp lemon juice 10 ml
- chopped cilantro for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped onion, garlic, and bell peppers, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the canned diced tomatoes, sliced kalamata olives, and season with salt & pepper, mix together and then simmer
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In the meantime, add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides
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Add the dried cilantro into a bowl, a long with the ground turmeric, dried dill, and crushed red pepper flakes, mix together, then coat each cod fillet in the spice mix, making sure to coat them all around
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After simmering the tomatoes for about 10 minutes, add the cod fillets into the pan, all in a single layer and evenly spaced out, then gently flip each one so they're fully coated in all that goodness, place a lid on the pan and simmer for 6 to 8 minutes or until the fish is cooked through, then remove from the heat
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Squeeze the lemon juice over the fish fillets and top off with chopped cilantro, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe