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Mexican   -   Cod A La Vercruzana   adapted from Sarah Leah Chase's Cold-Weather Cooking

Description
Ingredients
  • 3 Cloves Garlic -- Chopped
  • 1 Teaspoon Salt
  • 1 Lime Lime Juice
  • 4 Large Cod Fillet
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion -- Chopped
  • 1 Medium Yellow Bell Pepper -- Chopped
  • 1 Medium Jalapeno -- Chopped
  • 1 Can Tomatoes -- Chopped
  • 1 Tablespoon Oregano
  • 1 Can Tomato Paste
  • 2 Tablespoons Capers
  • 1/2 Cup Olives -- Chopped, Optional
  • 1/2 Cup Dry White Wine
  • Salt And Pepper -- To Taste
  • Red Pepper Flakes -- To Taste
Directions Combine garlic, salt and lime juice. Marinate fish in this mixture for at least an hour or overnight. Heat oil in skillet, add onion, bell pepper and jalapeno. Saute for 10 minutes. Add tomatoes, oregano and tomato paste, simmer for 2 minutes. Stir in capers, olives and wine. Season with salt, pepper and red pepper. Simmer for 10 minutes. Place cod in baking dish, cover with the sauce. Bake for 25 minutes at 350 degrees.
Serves 4
Time to Make 0:00



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