Amazing Cod Piperade Recipe: This is How To Cook Cod!
In this delectable Basque-inspired recipe, I'll share with you how to cook Cod perfectly with Piperade Sauce. This dish features tender cod fillets seared to perfection and served with a savory roasted bell pepper sauce known as Piperade. The combination of flavors is simply irresistible, making it a fantastic choice for seafood lovers. Whether you're planning a special dinner or a delightful weeknight meal, this recipe is sure to impress your taste buds.So, let's get cooking!
Recipe Video
Recipe Ingredients
For the Piperade Sauce:
- 1 large Red Bell Pepper, roasted and peeled
- 1 Yellow Bell Pepper, roasted and peeled
- 1 Green Bell Pepper, roasted and peeled
- 1 large Onion, thinly sliced
- 2 tablespoons 30g unsalted butter
- 2 large Tomatoes, peeled, seeded and cut into julienne
- 1 teaspoon Smoked Paprika
- 1 tablespoon Granulated Sugar
- 3/4 cup Dry White Wine
- 2 tablespoons Harissa Hot Sauce (adjust to taste)
- Salt and Black Pepper to taste
- 1 tablespoon Garlic Olive Oil for garnish
To Roast the Garlic:
- 8 cloves Garlic Cloves, more or less depending on their size
- 2 Springs of Fresh Rosemary
- 4 60ml tablespoons Extra Virgin Olive Oil
For the Seared Cod:
- 4 Cod Fillets, approximately 6 ounces each
- Salt and Black pepper to taste
- ½ teaspoon Smoked Paprika
- Olive Oil for searing
Recipe Instructions
Preheat Oven to 350ºF / 175ºC
Roast the Garlic:
- Drizzle olive oil over the garlic cloves, season with salt, and black pepper, and add fresh rosemary sprigs.
- Roast the garlic in an aluminum foil or in a glass bowl covered with a silicone top as I did in the video. Roast until the garlic is soft and creamy. It can take 45 minutes depending on the size of the cloves.
Preparing the Piperade Sauce:
- Place the bell peppers directly over an open flame or under the broiler until their skins are charred and blackened. Alternatively, you can use pre-roasted bell peppers.
- Once roasted, place them in a bowl, cover, and let them steam for about 15 minutes to make it easier to remove the skin.
- After steaming, peel off the charred skin from the bell peppers. Remove the seeds and membranes, then cut them into thin julienne strips.
- In a Reduction Pan, melt the butter over medium heat. Add the thinly sliced onions and a pinch of salt.
- Sauté until the onions turn translucent and light golden brown, about 10 minutes.
- Stir in the prepared roasted bell peppers, and tomatoes and continue to sauté for another 5/10 minutes until well combined and meld with the other ingredients.
- Sprinkle the smoked paprika and granulated sugar over the mixture. Pour in white wine, the Harissa hot sauce (adjusting the quantity to your preferred level of spiciness)
- Add the roasted garlic and bring the mixture to a gentle simmer.
- Allow it to cook until the liquid reduces and thickens, about 15-20 minutes. Season with salt and black pepper to taste.
Increase Oven to 375ºF / 190ºC
Prepare the Cod:
- Season the cod fillets generously with salt, black pepper, and very lightly dust smoked paprika on one side.
- In a fry pan, heat a small amount of olive oil over medium-high heat until it begins to shimmer.
- Place the seasoned cod fillets on the paprika side in the hot skillet and sear the cod fillets for about 2-3 minutes on each side until they develop a golden-brown crust.
- Transfer the skillet to the preheated oven and bake for approximately 5-7 minutes or until the internal temperature of the cod reaches 135°F (57°C).
Plating:
- To serve, spoon a generous portion of the Piperade sauce onto each plate.
- Carefully place a seared cod fillet on top of the sauce.
- Drizzle a touch of olive oil over the cod for extra richness and flavor.
- Serve immediately and enjoy your Seared Cod with Piperade Sauce!
- This dish is perfect when paired with a side of rice, quinoa, or crusty bread to soak up all the delicious sauce. Bon appétit!
Equipment - You can find the items below at our online store!
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