Cod with peperonata
4 servings
30 minutes
Cod with peperonata is an elegant dish of European cuisine that combines tender cod fillet with a fragrant sauce made from sweet peppers, tomatoes, and aromatic herbs. Peperonata, a traditional Italian side dish, gives the fish a rich flavor with soft sweet and spicy notes. It is easy to prepare: the cod simmers in the sauce, absorbing its aromas. Balsamic vinegar adds a refined tanginess, while fresh oregano completes the flavor composition. This dish is perfect for both a cozy family dinner and a festive table. The harmonious combination of ingredients makes it versatile: it can be served with light white wine and fresh bread or complemented with a potato side dish. The simplicity of preparation and richness of flavors turn this recipe into a true culinary masterpiece.
1
Heat oil in a 30 cm diameter skillet. Slice the onion into thin half-rings and clean the bell pepper from seeds, cutting it into thin strips. Sauté the vegetables with half a teaspoon of salt for 5 minutes. Then add garlic and paprika and sauté for another 15 seconds. Add tomatoes, draining the liquid beforehand, vermouth, thyme, and ground pepper.
- Extra virgin olive oil: 2 tablespoons
- Onion: 1 head
- Red sweet pepper: 2 pieces
- Garlic: 4 cloves
- Paprika: 2 teaspoons
- Canned tomatoes in pieces: 600 g
- Vermouth: 0.5 glass
- Dried thyme: to taste
- Ground black pepper: to taste
2
Pat the fillets dry with paper towels, then season with salt and pepper. Place them in the sauce and drizzle a little on top. Cook covered over medium-low heat for 10 minutes.
- Cod fillet: 4 pieces
- Salt: 1 teaspoon
- Ground black pepper: to taste
3
Place the fillet on plates. Sprinkle the sauce with chopped oregano and season with salt and pepper. Drizzle the fish with the sauce and splash with balsamic vinegar.
- Fresh oregano leaves: 8 g
- Salt: 1 teaspoon
- Ground black pepper: to taste
- Balsamic vinegar: 2 tablespoons