Roasted cod with pepperonata and basil recipe

Name: Roasted cod with pepperonata and basil recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces cod loin about 180g each; 2 red onions finely sliced; 2 cloves garlic finely chopped; 1 tbsp tomato puree; 1 sprig thyme; 1 tbsp sugar; 1 pinch saffron; 1 good pinch of cumin; 1 lemon, juice only; 1 red pepper finely shredded; 1 yellow pepper finely shredded; 3 basil leaves roughly torn; 1 cup olive oil; 1 splash of red wine or balsamic vinegar

Servings: persons

4 pieces cod loin about 180g each
2 red onions finely sliced
2 cloves garlic finely chopped
1 tbsp tomato puree
1 sprig thyme
1 tbsp sugar
1 pinch saffron
1 good pinch of cumin
1 lemon, juice only
1 red pepper finely shredded
1 yellow pepper finely shredded
3 basil leaves roughly torn
1 cup olive oil
1 splash of red wine or balsamic vinegar

1
Heat some olive oil in a pan and add the garlic, onions and thyme and cook gently for 10-15 minutes without colouring.
2
Then 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.
3
Add the saffron and cumin and continue to cook down, and then add a good splash of red wine vinegar to balance the sweetness.
4
The pepperonata should be a soft and really cooked down - tasting almost sweet and sour from the natural sweetness of the ingredients and the vinegar.
5
Pre-heat a frying pan and add 2 tablespoons of vegetable oil.
6
When the oil is hot, season the fish then place in the pan until golden on one side.
7
This will only take 4-5 minutes.
8
Turn the fish over then place the whole pan in the oven which is pre-heated to 240C to finish the cooking for a further 4-5 minutes.
9
Warm the pepperonata and stir in a few basil leaves and a little squeeze of lemon.
10
Season and serve with or alongside the fish.

707

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 4 pieces cod loin about 180g each, 2 red onions finely sliced, 2 cloves garlic finely chopped, 1 tbsp tomato puree, and more.

Yes, Roasted cod with pepperonata and basil recipe 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!