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Braised cod with tomato and pepper salsa

This braised cod with tomato and pepper salsa is a healthy, Mediterranean-style dish that can be on the dining table within half an hour. So it's perfect as a light, midweek supper or weekend lunch. Serve it with rice, boiled potatoes or just fresh, crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 cod fillets
  • 1 Tbsp olive oil
  • 1 small red onion finely sliced
  • ½ long red chilli (optional)
  • ½ yellow pepper
  • ½ red bell pepper
  • 2 garlic cloves finely chopped
  • 200 g cherry tomatoes
  • 2 Tbsp sliced black olives
  • ½ cup vegetable stock or white wine optional
  • ½ lemon zest and juice
  • 1 Tbsp chopped basil leaves

Method
 

  1. Finely slice the onion, chop up the garlic. Cut the peppers into 1 cm dice. Cut in half the tomatoes. Deseed and finely chop the chilli
  2. Heat the oil in a large, shallow casserole dish, add the onion and fry for 5 minutes until softened. Add the garlic , pepper and chilli and fry for another minute.
  3. Add the tomatoes, and turn down the heat. Put the lid on and let it braise for a couple of minutes, or until the tomatoes release their juices.
  4. Put the cod on the top of the tomatoes and scatter the olives around. Season with salt and pepper then grate the zest of the lemon on top and squeeze the juice over. If it's too dry add half a cup of vegetable stock or white wine.
  5. Put the lid on, and gently braise for 5-10 minutes (depending on the thickness of the cod) until the fish turns white.
  6. Scatter the basil leaves on top just before serving.