Cod on Sweet and Sour Peperonata

Rating: 1.0 / 5.00 (1 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Cut peppers into quarters, clean and place skin side up on a baking tray. Grill under the heated oven broiler on the 2nd rack from the bottom for 8-10 min until the skin blisters black. Steam peppers in a freezer bag for 5 min. Then remove the skin and cut the peppers into 5 cm diamonds.

Peel and finely dice the shallots. Sift confectioners’ sugar into a suitable bowl. Heat 2 egg olive oil in a saucepan, sauté shallots in it without coloring, sprinkle with confectioners’ sugar and caramelize slightly. Extinguish with red wine vinegar and red wine and make 2-3 min. at medium temperature. Pluck the leaves from 3 sprigs of mint, cut into strips and add to the shallots form. Cook at low temperature until half. Add vegetable stock and make another 5 min. Set aside.

Cut the lemon in half and squeeze the juice. Cut cod fillet into 4 pieces, season with salt, pepper and juice of one lemon.

4. crush mustard seeds and fennel seeds in a mortar, mix with semolina and breadcrumbs. Press the cod into the herb mixture on one side only.

Heat remaining olive oil in a frying pan and fry cod in it on the breaded side over medium heat. After 2 min, turn fish to other side and roast for another 2-3 min. Heat shallot stock, let peppers bubble in it once and steep for 2 min. Remove peppers and shallots with a slotted ladle, place on a plate.

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