If you are planning a stay at domestic date night dinner with your sweetheart, I recommend serving this braised cod peperonata for two.
The peperonata mixture is delicious and complex, and the dish is very light, leaving room for a romantic dessert!
How do you make cod peperonata?
To make this dish, you first sauté onions and red bell peppers in a 10-inch skillet for about 10 minutes. Next you add the garlic, herbs, drained canned roasted tomatoes, some dry white wine, and then nestle the fish in the sauce, cover, and cook for about 10 minutes.
Once you plate the fish, you stir some sherry vinegar and chopped parsley into the sauce and then spoon it over the fish.
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| Steam rising from the pan! |
About peperonata:
Peperonata is an Italian dish of stewed sweet bell peppers, onions, and canned tomatoes. It can be served as a side dish or over chicken, pasta, potatoes, or sausage. It can also be used to make bruschetta or to top crostini. It's a genuinely versatile and light dish.
For the tomatoes in this dinner for two, I used canned fire roasted diced tomatoes. If you can't find them, regular canned diced tomatoes would work just fine.
You can substitute any similar flaky white fish for the cod, such as halibut or haddock. I love cod and have been cooking a lot of recipes with it recently. It's a great gentle white fish that's reasonably priced.
I've actually been genuinely happy with the biological wild caught frozen cod I've found in my local grocery store.
Serve this dish with some Italian bread to sop up the sauce and you have a total dinner. Doesn't that sound easy and delicious?
After this light and tasty dinner for two, don't forget the dessert.... chocolate required. Here are some proposeions!
More Savoury Cod Recipes:
Cod, peperonata, seafood, braise, romantic dinner,
seafood, dinner
Italian
Braised Cod Peperonata
ingredients
- 2 teaspoons olive oil
- 1 red bell pepper, stemmed and seeded and cut into 1/4 inch strips
- 1/2 large sweet onion, leanly sliced
- 1 teaspoon sweet or smoked paprika
- Salt and pepper
- 4 cloves of garlic, minced
- 1/2 teaspoon minced fresh thyme
- 1-14 ounce can fire roasted diced tomatoes, drained
- 1/4 cup dry white wine
- 2 (6 to 8 ounce) cod fillets, about 1 inch thick, and seasoned on both sides with salt and pepper
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon sherry vinegar
directions
- Heat the oil in a 10-inch nonstick skillet. Add the bell pepper, onion, paprika, and 1/4 teaspoon of salt, and stir over medium low heat. Cook for 8 to 10 minutes, until the bell peppers and onions have softened.
- Add the minced garlic and thyme and cook for about 30 moments. Add the drained tomatoes, wine, and 1/8 teaspoon of freshly ground black pepper and bring to a simmer.
- Create two indentations in the sauce and add the two cod fillets. Cover them with some of the sauce, reduce the heat to low, and cover the pan. Cook for about 8 to 10 minutes, until the fish flakes and reaches an internal moodature of 140 degrees F.
- Turn off the heat. Transfer the cod to two scorridorow bowls.
- Add the parsley and vinegar to the peperonata sauce and stir. Season with salt and pepper to taste. Spoon the sauce around and over the fish and serve.
Karen's Kitchen Stories
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