Type of cooking:
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Preparation time: 15 minutes
Cooking time: 60 minutes
Ingredients (for 4 people) :
-4 pieces of Norwegian cod loin about 180g eachMethod: Preheat the over to 240C/ 464 F/ Gas Mark 9
-2 red onions, finely sliced
-2 cloves garlic, finely chopped
-1tbsp tomato puree
-Sprig of thyme
-1 tbsp sugar
-Pinch of saffron
-Pinch of cumin
-Juice of 1 lemon
-1 red pepper, finely shredded
-1 yellow pepper, finely shredded
-A few roughly torn basil leaves
-A splash of red wine or balsamic vinegar
Start by heating some olive oil in a pan and add the garlic, onions and thyme and cook gently for 10-15 minutes without colouring.
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 reduce. Then add a good splash of red wine vinegar to balance the sweetness.
Next pre-heat a frying pan and add 2 tbsps of vegetable oil. When the oil is piping hot, season the fish and then place into the pan until golden on one side or roughly 4-5 minutes. Turn the fish over onto the other side and place the whole pan into the oven and cook for a further 4-5 minutes.
Warm the pepperonata and stir in a few basil leaves, add a squeeze of lemon, season and serve alongside the fish.