Prep Time15 minutes

Cook Time40 minutes

Total Time55 minutes

Ingredients

• Extra virgin olive oil (quarter cup, divided)
• 1 medium white onion,
• diced 2 large celery stalks,
• diced 2-3 garlic cloves,
• minced 1 medium eggplant,
• peeled and cubed 2 medium tomatoes,
• diced 1 medium red pepper, diced
• 2 tablespoons tomato paste
• 1 cup tomato sauce (passata)
• 3 tablespoons of red wine vinegar
• 14 cup green olives, pitted and sliced 2 tablespoons capers
• 14 cup dried cranberries
• 4 cod fillets weighing 6 ounces
• 3 tablespoons finely chopped or divided fresh parsley
• 3 tbsp. sliced almonds, toasted and divided Sea salt and freshly ground black pepper to taste

Instructions

1.To begin, preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper or a Silpat® baking mat. Make a mental note to put it aside.

2. In a large skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Season with salt and freshly ground black pepper to taste after adding the onion and celery. Cook, stirring occasionally, for approximately 4-5 minutes, or until the onion is soft and translucent.

3. Cook the garlic and eggplant in another tablespoon of olive oil in a skillet over medium heat until tender. Cook, stirring occasionally, until the eggplant begins to soften, about 6-7 minutes. Remove from heat and set aside.

4. Toss in the tomatoes, tomato paste, passata, vinegar, capers, green olives, and raisins until everything is well-combined. Stir until everything is well-combined, then cover the skillet with a lid. Reduce the heat to low and continue to cook for 15 minutes, stirring occasionally.

Meanwhile, brush each cod fillet with the remaining olive oil and season on both sides with salt and black pepper to taste, then set aside. Place the fillets on the baking sheet that has been prepared and roast in the preheated oven for 12-13 minutes, or until the fish is opaque and flakes easily when tested with a fork. (Repeat the test after 10 minutes. (Be careful not to overcook)

6. Remove the lid from the caponata and stir in two tablespoons of fresh parsley and two tablespoons of toasted almonds into the mixture. Season with salt and pepper to taste and adjust seasonings as needed. Distribute the mixture among individual serving plates, garnishing with the remaining parsley and almonds. Toss with the cod fillets right away and serve immediately. Enjoy!

Notes