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Cod with Tomato & Red Pepper Sauce
Tasty cod fillets with in a chunky, rustic tomato and sweet red pepper sauce bursting with flavour. This delicious and healthy fish dish makes for a great weeknight dinner. Cod cooks quickly and is difficult to overcook, making it an easy fish to work with, especially for anyone that hasn’t or doesn’t cook fish much. Not a cod fan? You can substitute it for any white fish. I recently made it with pollock and it was delicious!
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Fish
Ingredients
Scale
For the tomato & red pepper sauce:
- 2 tbsps extra-virgin olive oil
- 1 onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, finely chopped
- 450 g fresh baby plum tomatoes, halved
- 2 red sweet pointed peppers (red Romano peppers), sliced
- 150 ml water
- 1 small handful fresh basil leaves, torn or roughly chopped
For the fish:
- 6 skinless cod fillets
- 2 tbsps extra-virgin olive oil
- 1 tsp dried Italian herbs
- 1 tsp garlic granules
- 1 tsp crushed red chilli flakes
- ½ tsp fine sea salt, or to taste
Instructions
Method 1: cooking the fish and sauce separately
- Heat your oven to 180℃ /fan 160°C. Heat the extra-virgin olive oil in a medium saucepan over medium-low heat. Add the onion, carrot, celery and garlic and season with sea salt and freshly-ground black pepper. Cook, stirring occasionally, until very soft, 10 to 15 minutes; you want the veg to cook gently without taking on any colour.
- Meanwhile, line a baking tray with foil or greaseproof paper and arrange the cod fillets in a single layer.
- Combine the extra-virgin olive oil, dried Italian herbs, garlic granules, chilli flakes and salt in a small bowl. Brush the marinade over the cod fillets. Bake until just opaque and easily flaked with a fork, 10 to 15 minutes depending on the size of the fillets.
- Back to the sauce. Turn the heat up to medium-high. Add the halved tomatoes and cook, stirring occasionally, until they soften and release their juices, around 5 minutes.
- Add the peppers and water, season generously with sea salt and freshly-ground black pepper and bring to a simmer. Simmer covered, with the lid slightly ajar, for 5 minutes then simmer uncovered for another 5 minutes. Remove the saucepan from the heat; tear and stir in the fresh basil. Taste and season with extra sea salt and freshly-ground black pepper, if necessary. To serve, arrange the fillets on a platter and top with the tomato and red pepper sauce.
Method 2: baking the fish in the sauce
- Heat your oven to 180℃ / fan 160c. Make the sauce as directed above then transfer it to a baking dish.
- Nestle the cod fillets into the sauce. Combine the extra-virgin olive oil, dried Italian herbs, garlic granules, chilli flakes and salt in a small bowl. Brush the marinade over the cod fillets. Bake until just opaque and easily flaked with a fork, 10 to 15 minutes depending on the size of the fillets.
Equipment
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