Codfish Scaloppine with Sweet Peppers and Marjoram

Name: Codfish Scaloppine with Sweet Peppers and Marjoram
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp. virgin olive oil; 1 md. onion, chopped into 1/4-inch dice; 2 lg. red bell peppers; 2 lg. yellow peppers; 2 lg. green peppers; 1 tsp. dried marjoram leaves; 1 lb. fresh cod fillet, from thickest part of the fish; 4 oz. all-purpose flour; Salt, to taste; Freshly ground black pepper, to taste; 1 cup dry white wine; 4 tbsp. fresh marjoram leaves

Servings: persons

8 tbsp. virgin olive oil
1 md. onion, chopped into 1/4-inch dice
2 lg. red bell peppers
2 lg. yellow peppers
2 lg. green peppers
1 tsp. dried marjoram leaves
1 lb. fresh cod fillet, from thickest part of the fish
4 oz. all-purpose flour
Salt, to taste
Freshly ground black pepper, to taste
1 cup dry white wine
4 tbsp. fresh marjoram leaves

1
In a 12-inch skillet, heat 4 tbsp.
2
olive oil until smoking.
3
Remove ribs, seeds, and stem from all peppers and chop into 1/2-inch dice.
4
Saute onion in smoking oil until wilted.
5
Add peppers and dried marjoram and cook until softened yet still holding individual shape (6 to 7 minutes).
6
Remove from heat and set aside.
7
Heat 4 tbsp.
8
virgin olive oil in 12-inch non-stick skillet over moderate heat.
9
Slice codfish into 8 medallions approximately 1/2-inch thick, season with salt and pepper and dredge in flour.
10
Place in skillet and saute until golden brown on one side.
11
Without turning fish, add wine and cooked pepper mixture and bring to a boil.
12
Simmer 3 minutes, turn fish over, and simmer for 2 minutes more.
13
Add fresh marjoram leaves, mix and remove fish from sauce to four individual plates.
14
Spoon sauce over each fillet and serve.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 tbsp. virgin olive oil, 1 md. onion, chopped into 1/4-inch dice, 2 lg. red bell peppers, 2 lg. yellow peppers, and more.

Yes, Codfish Scaloppine with Sweet Peppers and Marjoram falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!