Cod with Tomatoes and Bell Pepper
Tender cod fillet braised in a rich tomato sauce with sweet bell pepper, onion and garlic.
Ingredients
- cod fillet700 g
- canned tomatoes400 g
- red bell pepper1 pcs
- onion1 pcs
- garlic2 cloves
- olive oil3 tbsp
- bay leaf1 leaf
- sugar1 tsp
- salt1 to taste
- ground black pepper1 to taste
Instructions
Pat the cod fillet dry with a paper towel and cut into 4 portion-sized pieces.
Heat 2 tbsp olive oil in a deep skillet over medium heat. Add the chopped onion and sweet red pepper and cook for 10 minutes, until the vegetables are soft.
Add the minced garlic and cook for another 1 minute, just until fragrant, without letting it burn.
Stir in the canned tomatoes, bay leaf, sugar, salt and black pepper. Bring the sauce to a boil, reduce the heat and simmer uncovered for 30–35 minutes, stirring occasionally, until it thickens.
Meanwhile, heat the remaining olive oil in a separate pan. Sear the cod pieces for 2 minutes on each side, just until lightly golden.
Transfer the cod into the tomato sauce, cover the skillet and simmer over low heat for 7–10 minutes, depending on the thickness of the pieces, until the fish flakes easily.
Carefully remove the skillet from the heat, discard the bay leaf, and serve the cod hot along with the tomato sauce.
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