1 8 oz cod filet or other firm white fish
Salt and pepper
1 teaspoon olive oil
1/2 white onion, peeled and chopped
1 large garlic clove, peeled and chopped
4 large plum tomatoes, chopped
1 teaspoon capers
1/2 seeded jalapeno, diced or 1/2 teaspoon red pepper flakes
1/4 small zucchini, optional
5 lacinato kale leaves, roughly torn, optional
1/4 cup white wine (optional)
1/4 teaspoon paprika
fresh parsley to garnish (optional)
Sprinkle filet with salt and place in a shallow pan. Squeeze lime juice all over filet. Place lime half in pan, cover, and marinate in refrigerator for 30 minutes.
Heat oil in a medium sauté pan over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in garlic, and cook for 1 minute. Add tomatoes, capers, jalapeño, zucchini, kale, wine, and paprika; season with salt and pepper, and cook for 8 minutes until vegetables are fully softened.
Add filet and marinade to the pan. Sauce should be halfway up fish, if not, add some water until it is. Cover and cook or 10 minutes. Garnish with parsley, if desired.