Creators
Samara Pardi
Description
This Pan Fried Cod with Sweet Pepper & Tomato Compote features tender cod fillets topped with a vibrant, flavorful mixture of sweet peppers and tomatoes, served over a bed of fresh arugula.
INGREDIENTS
Serves 4 people
Ingredient | Amount | Units | Notes |
Cod | 1 1/2 | lbs | Fillets, Fresh |
Cherry Tomato | 2 | cup | halved |
Orange Bell Pepper | 1 | large, chopped | |
Yellow Bell Pepper | 1 | large, chopped | |
Yellow Onion | 1 | medium, chopped | |
Baby Arugula | 2 | cup | |
Olive Oil | 4 | tbsp | |
Salt | 1 | tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Heat 2 tbsp olive oil in a heavy skillet and add onions. Cook on medium for about 2 minutes, until softened, stirring occasionally.
- Add peppers and cook for another 2 minutes, then add tomatoes.
- Cook the tomatoes and peppers for another 10 minutes, letting the vegetables soften even more and brown on their sides.
- Crape pepper / tomato compote into a bowl, cover and set aside.
- Add the remaining 2 tbsp olive oil to the same skillet, and once warmed over medium heat, lay the cod flat inside, with a little space around each piece.
- Cook for about 4 minutes, until fish begins to firm up, then flip and cook another 4, until it is pure white and begins to flake apart.
- Divide baby arugula between four plates, then top with a piece of cod and a scoop of the pepper / tomato compote and serve.