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Yield: 5 ServingsIngredients:
- 5 each Fresh 6 oz. Cod loin
- 1 tbsp. Olive oil
- ¾ tsp. Black pepper
- ¾ tsp. Ground cumin
- ¾ tsp. Ground oregano
- 1 tbsp. Jalapeno, de-seeded, diced
- ½ cup Yellow onion, minced
- 2½ cups Fresh tomato, diced
- 1¼ tsp. Garlic diced
- ½ cup Red bell pepper, diced
- ¼ cup Sliced olives, drained
- 1½ cups Chicken broth
- 3 tbsp. Fresh Cilantro, chopped
- 3 tbsp. Fresh parsley, chopped
- Pat the cod dry and season with the pepper, cumin and oregano.
- Sear the cod for about 2 minutes per side.
- In the same pan, scatter the jalapeno peppers, onion, tomato, garlic, red peppers and olives around the cod.
- Cook until the vegetables begin to soften slightly, about 3 minutes.
- Add the broth and fresh herbs; bring to a boil, cover , then simmer until the fish is cooked to an internal temperature of 145F. and the vegetables are tender.
- Divided evenly serve the vegetables over the cod.
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