Spanish · Dinner
Grilled Cod with Peppers
Pan-seared cod fillet served over softened piquillo and green peppers sautéed with garlic and sherry vinegar, finished with olive oil and parsley. This Spanish tapas plate leans on charred pepper sweetness, gentle acidity and flaky white fish, served with crusty bread.
$7
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
322Calories
34.2gProtein
16.9gFat
9.8gCarbs
5.3gSugar
2.9gFiber
425mgSodium
90mgChol
2.5gSat Fat
870mgPotassium
45mgCalcium
1.6mgIron
1.3mcgVitamin B12
110mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat cod fillet dry, season with salt and pepper. Slice red and green bell peppers and garlic into thin strips.
2
Sauté
Heat 1 tablespoon olive oil over medium heat. Cook peppers and garlic 6 to 8 minutes, stirring occasionally, until soft with light brown edges.
3
Finish
Stir in sherry vinegar, scrape up browned bits, cook 30 seconds until liquid evaporates. Transfer peppers to plate.
4
Sear
Heat remaining 0.5 tablespoon olive oil over medium-high heat. Sear cod fillet 3 to 4 minutes per side until opaque and flakes easily.
5
Plate
Arrange peppers on plate, lay cod on top, scatter parsley over, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 11 red bell pepper
- 11 green bell pepper
- 4 cloves4 cloves garlic
- 3 tbsp44ml olive oil, divided
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 lemon wedge
