Ingredients
1 tblsp extra-virgin olive oil
1 medium zucchini, cut into 1/4-inch slices
1 small onion, thinly sliced
3 garlic cloves, minced
Salt
Freshly ground black pepper
1 (14.5 oz) can diced tomatoes, drained
2 pequillo peppers (from a jar), thinly sliced
4 (6 oz) cod fillets
2 tblsp chopped parsley
Preparation
In a large skillet, heat oil over medium heat. Add zucchini, onion, garlic, and a pinch of salt and black pepper; cook, stirring occasionally, for 10 minutes. Stir in tomatoes and peppers; simmer over medium heat for 10 minutes longer. Nestle fish fillets into the sauce, spooning some of the mixture over the top of the fillets. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes. Sprinkle with parsley and serve warm.
