You know those days when you want something really light and fresh? Well this peperonata made with flakey cod hits the spot. You’ve heard me rave about salmon because it’s my favorite food of all time, right? Well I feel like I didn’t give white fish enough credit. White fish such as cod, mahi mahi, and tilapia is so versatile and so light that you can make it into a light lunch or a satisfying dinner. For this recipe, you can substitute any of the fish I mentioned and I promise it’ll be amazing.
I love that this dish has the crunch of bell peppers with just enough tangy sauce to dip your bites in. Mmm, dunking sauce is the best. You can serve this up with side of crusty bread too, so that you can soak up the remaining sauce with it! Nothing is better than dipping bread into things. Nothing.
This meal is perfectly portioned for a two person dinner or for a dinner by yourself with some yummy leftovers. And, even though I think cooking is the most fun and amazing thing in the world, I know that it can be frustrating for some people, especially when it comes to making seafood. But I’m going to go ahead and just say it: this recipe is fun to make. And here’s why – it’s fun because you cook with white wine. And you know, they say that you shouldn’t leave an open bottle of wine in your fridge for too long because it’ll go stale. Now you see where I was going with that.
So have a healthy, light meal and drink your calories instead. Shhh, I didn’t tell you that.
- 2, 6 ounce skinless cod fillets
- Salt and pepper to taste
- 2 teaspoons olive oil
- 1 red bell pepper, stemmed, seeded and cut into long strips
- 1 small yellow onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon fresh thyme leaves
- ½ cup canned petite diced tomatoes
- ½ cup dry white wine (I used a dry Riesling)
- 1 teaspoon balsamic vinegar
- 1 tablespoon fresh basil, chopped
- Pat cod fillets dry with a paper towel, season with salt and pepper and set aside.
- Heat olive oil in a large non-stick skillet on medium heat. Add bell pepper, onion, paprika, and salt and pepper until vegetables have browned and softened slightly, about 7 minutes.
- Stir in garlic and thyme and cook until fragrant, about 45 seconds.
- Stir in tomatoes and wine and bring sauce to a slight simmer.
- Tuck cod into the pan, spoon mixture over the fish. Cover the pan tightly, reduce the heat to medium-low and cook until fish is flaky, about 10 minutes.
- Remove from heat and remove only the fish from the pan onto plates. In the pan with the pepper and sauce, stir in balsamic vinegar and basil.
- Spoon sauce and peppers over the plated fish and serve immediately.