Pan-Roasted Cod with Sweet Peppers and Olive Piperade

Pan-Roasted Cod with Sweet Peppers and Olive Piperade

Pan-Roasted Cod with Sweet Peppers and Olive Piperade


3 Tbs. tomato paste

6 Tbs. olive oil

3/4 tsp. (unsmoked) paprika

Kosher and freshly ground pepper

4 garlic cloves, 2 garlic cloves smashed and 2 finely chopped

1 large yellow onion, halved and diced

1 green bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

2 red bell peppers, seeded and 1diced

1 1/2 lb. (750 g) cod fillets

2 Tbs. coarsely chopped fresh flat-leaf parsley

1 Tbs. sherry vinegar

1/2 cup (2 1/2 oz./75 g) pitted Spanish green olives halved

2 Tbs. canola oil, for cooking the fish

2 sprigs thyme, for cooking the fish

2 cloves garlic, peeled and halved, for cooking the fish




Heat 3 Tbs. olive oil in a large skillet over medium heat. Sauté the onion, peppers, finely chopped garlic, salt, paprika, and black pepper stirring occasionally, for 10 minutes, until the vegetables are cooked through. Add the tomato paste and olives to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.

Meanwhile, in a small bowl, stir together the parsley, remaining 2 smashed garlic, the remaining 3 Tbs. olive oil and the vinegar. Set aside.

Heat a pan to medium-high, add the canola oil. Season the codfish on both sides with salt and pepper. Add the codfish to the pan along with the thyme and garlic, lower the heat to medium and sauté until the fish is golden brown on the bottom, about 6-8 minutes. Turn the fish over and finish cooking for another 2-3 minutes, until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.

Transfer the fish and peppers to a platter or divide among individual plates. Drizzle the vinegar and parsley over the peppers and fish and serve with plenty of good crispy bread.


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