I’m not the biggest fan of Cod, simply because it can be as bland as (insert plaintive expletive here) but if you can get the good stuff from a really good Fish-monger and you know what to do with it well, it can be absolutely (expletive again)-ing incredible.
I’m blessed with a Butcher and Fishmonger in one shop…(I’m thinking about moving in)…my Saturday mornings have now become a ritual of sourcing great meat and fish with a huge dose of bad jokes from Harry and Dec the meat boys and Jeff the Fish guy lashed in for good measure….and this is just another reason why sourcing your produce from local independents is so (expletive)-ing important…..it’s a life improving experience! So these guys ‘do good Cod…and everything else!
So, if you’re not in Lisbon and you’re staring at a portion of cod then it’s possible you just walked out of a chip shop and the fish is encased in a jacket of beer batter, now don’t get me wrong…from the right chip shop this is the stuff of legend but there are other celebrations of the mighty Cod and this is just one – a simple Portuguese style baked cod fish with capers
This is (expletive of choice here)-ing amazing!
WHAT YOU NEED – serve 4
1 large Cod fillet – pinned and skinned (Monger will do this)
1 can quality Italian tomatoes
4 cloves garlic – thinly sliced
Handful of capers
Handful of fresh chopped parsley
1 tbs sweet paprika
1/2 medium red onion – sliced
1/2 medium yellow pepper – sliced
1/2 medium red pepper – sliced
1 medium fennel bulb -sliced
50 mls chicken stock
50 mls white wine
1 tbs tomato puree
HOW YOU DO IT
Step1: Kick things off by dividing the cod into 3-4 portions, season well with salt and pepper and set to one side.
Step2: Heat up some olive oil in a wide pan then sling in the peppers, garlic and fennel and soften down – but you want some bite so don’t cook to mush.
Step3: Next add in the tomato paste and paprika, cook out a little then add in the wine and stock and reduce until almost gone. At this stage add in the tinned tomato season a little then remove to an oven pan.
Step4: Now add the seasoned cod to the same pan with a little oil and colour just a little on each side – 1-2 minutes max. Then set the cod into the tomato and pepper sauce, scatter over the capers and sling into a 180c oven for 15 minutes or until the cod flakes and shows bright white flesh.
Step5: Serve this directly from the oven pan, scatter over the parsley and rip up some a cracking crusty bread.
You may never go back the (expletive)-ing chip shop ever again…………..
FEEL LIKE A BEER? TRY THIS:
8 thoughts on “Baked Cod fish with Capers and Peppers”
Epic recipe Rory. The colours are fantastic and it really is a lovely way to lift the bland cod. Good going.
Thanks C-Bops – credit though where it is due – this Cod is from jeff over in Fenelon’s so very little was needed to give it a punch!
Not all cod are created equally, my friend! Alaskan cod is pretty darned good, but if you can get your hands on some Pacific Ling Cod then it doesn’t matter how it is prepared, it is so awesome! In fact, (and I have mentioned this several times on my blog) I prefer Pacific Ling Cod over Halibut!
I hear ya – loud and clear Kathryn! Unfortunately we Irish send 80% of our good stuff to Spain and France….how wacky is that..we’re a friggin’ island on the Atlantic sea-board! The East coast is the wrong place for Fish in Ireland aswell – every County on our Western flank has amazing sea food including the mighty Cod but Id hand you my eye-teeth and some blood for access to your Pacific Ling Cod or Alaskan!!
No shishies for me as you know.. Coolaboola for this though
You can use frozen fish fillets, just cover the dish and cook for about 20 mins before adding the tomatoes.
Thanks for the comment Morries but I prefer not to use frozen fish….ever….the freezing process, especially for delecate produce like fish has to much of a negative effect. For me its fresh or nothing.