Roasted cod with pepperonata and basil recipe
Pepperonata is an Italian stew of peppers and onions. It’s great with any fish, but works especially well with cod.
Ingredients
- 4 pieces cod loin about 180g each
- 2 red onions finely sliced
- 2 cloves garlic finely chopped
- 1 tbsp tomato puree
- 1 sprig thyme
- 1 tbsp sugar
- 1 pinch saffron
- 1 good pinch of cumin
- 1 lemon, juice only
- 1 red pepper finely shredded
- 1 yellow pepper finely shredded
- 3 basil leaves roughly torn
- 1 cup olive oil
- 1 splash of red wine or balsamic vinegar
- 4 pieces cod loin about 180g each
- 2 red onions finely sliced
- 2 cloves garlic finely chopped
- 1 tbsp tomato puree
- 1 sprig thyme
- 1 tbsp sugar
- 1 pinch saffron
- 1 good pinch of cumin
- 1 lemon, juice only
- 1 red pepper finely shredded
- 1 yellow pepper finely shredded
- 3 basil leaves roughly torn
- 1 cup olive oil
- 1 splash of red wine or balsamic vinegar
- 4 pieces cod loin about 180g each
- 2 red onions finely sliced
- 2 cloves garlic finely chopped
- 1 tbsp tomato puree
- 1 sprig thyme
- 1 tbsp sugar
- 1 pinch saffron
- 1 good pinch of cumin
- 1 lemon, juice only
- 1 red pepper finely shredded
- 1 yellow pepper finely shredded
- 3 basil leaves roughly torn
- 1 cup olive oil
- 1 splash of red wine or balsamic vinegar
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 70 mins
- Serves: 4
Step-by-step
- Heat some olive oil in a pan and add the garlic, onions and thyme and cook gently for 10-15 minutes without colouring. Then add the tomato paste and the sugar and gently cook, add the peppers and gently cook for a further 30-35 minutes until softened and the whole mixture is really stewed down.
- Add the saffron and cumin and continue to cook down, and then add a good splash of red wine vinegar to balance the sweetness. The pepperonata should be a soft and really cooked down - tasting almost sweet and sour from the natural sweetness of the ingredients and the vinegar.
- Pre-heat a frying pan and add 2 tablespoons of vegetable oil. When the oil is hot, season the fish then place in the pan until golden on one side. This will only take 4-5 minutes.
- Turn the fish over then place the whole pan in the oven which is pre-heated to 240C to finish the cooking for a further 4-5 minutes.
- Warm the pepperonata and stir in a few basil leaves and a little squeeze of lemon. Season and serve with or alongside the fish.
Recipe provided by Mitch Tonks, ambassador for Norwegian Seafood Council.
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