Roasted Norwegian Cod with Pepperonata & Basil
Pepperonata is an Italian stew of peppers and onions. Here, Mitch Tonks shows us how combine it with roasted Norwegian cod.
4 pieces Norwegian cod loin about 180g each
2 red onions finely sliced
2 cloves garlic finely chopped
1 tablespoon tomato puree
A pinch saffron
A good pinch of cumin
Juice of one lemon
1 red pepper finely shredded
1 Yellow pepper finely shredded
A few basil leaves roughly torn
A Splash of red wine or balsamic vinegar
Heat some olive oil in a pan and add the garlic, onions and thyme and cook gently for 10-15 minutes without colouring. 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.
Add the saffron and cumin and continue to cook down, and then add a good splash of red wine vinegar to balance the sweetness. 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. Pre heat a frying pan and add 2 tablespoons of vegetable oil, when the oil is hot, season the fish then place in the pan until golden on one side. This will only take 4-5 minutes, turn the fish over then place the whole pan in the oven which is pre heated to 240 to finish the cooking for a further 4-5 minutes.
Warm the pepperonata and stir in a few basil leaves and a little squeeze of lemon, season and serve with or alongside the fish.