Panko-Crusted Cod with Smoky Vegetable Ragout

For the fish:
  • 2 lbs. cod fillets -- about 4 generous fillets
  • 1/2 tsp. paprika
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • Cooking spray
  • 1/2 c. panko bread crumbs
For the ragout:
  • 1 T. olive oil
  • 2 small zucchini -- diced
  • 1 yellow pepper -- diced
  • 1 green pepper -- diced
  • 1 medium onion -- diced
  • 2 T. white wine
  • 2 T. sun-dried tomato paste
  • 1-2 tsp. smoked paprika
  • 1/2 tsp. kosher salt
  • 3-4 green onions -- thinly sliced

Preheat the oven to 400 degrees. Rinse the fish fillets and pat dry with paper towels. Sprinkle them evenly with the paprika, kosher salt and black pepper. Spray the fillets lightly with the cooking spray, set them on a baking sheet and sprinkle them evenly with the bread crumbs. Lightly spray the crumbs to help them set on the fillets. Place the fish in the preheated oven and bake for 15 minutes or until the fish is cooked through.

While the fish is baking, heat the olive oil over medium-high heat in a medium saucepan. Add the zucchini, peppers and onion. Sauté until the vegetables are crisp-tender, about 7 minutes. Add the remaining ingredients and stir frequently, cooking until a soft, chunky sauce forms.

To serve, place each fillet on a serving plate and garnish with generous dollops of the ragout. If desired, serve the fish over a bed of roasted potatoes or steamed rice.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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