Name: Peperonata with pan-fried cod
Total time: 4500 s
Yield: 4
Ingredients: 1 knob butter; 4 tablespoon extra virgin olive oil; 1 onion; 4 clove garlic; 6 Romano pepper; 1 tin peeled plum tomatoes; 1 splash red wine vinegar; 4 cod loin fillet; 1 handful basil

Step 1

Heat the butter (1 knob) and oil (60 mL) in a large heavy-based pan over a low-medium heat. Add the onion (1) and garlic (4 cloves) with a pinch of salt and cook gently for around 10 minutes (without browning), until soft.

Step 2

Add the peppers (6) , cover and cook for a further 15 minutes, stirring now and again, until broken down.

Step 3

Add the tomatoes (1 tin) , breaking up with a fork, and leave to simmer, uncovered, for 30-40 minutes (add a splash of water if it looks too dry). Add the vinegar (1 splash) , taste and season with salt and pepper.

Step 4

Pat the fish (4) dry with kitchen towel and season with salt. Set aside for 5 minutes.

Step 5

Heat a splash of oil in a non-stick frying pan over a medium-high heat. Pan-fry the fish for 2-3 minutes on each side, until cooked through.

Step 6

Serve the peperonata with the pan-fried fish and a scattering of fresh basil (1 handful) .

Peperonata with pan-fried cod

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Cheeky chilli chicken tacos

Pumpkin spice French toast

Pear, ricotta and chestnut bruschetta

Super zesty margarita

Individual venison wellingtons

The protein-powered pancakes

Smokey sausage cassoulet

Cheddar, apple and roasted shallot salad

The ultimate Colin the Caterpillar trifle

Aromatic green prawn curry

Roasted pepper and caramelised onion frittata

Roasted sweet potatoes with herby smash and yogurt dressing

Apple and cheddar scones with honey butter

Apple and rhubarb fizz

Tahini and sea salt brownies with salted caramel sauce

Back-of-the-net bircher muesli