COD IN SWEET AND SOUR PEPPER SAUCE
Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi's cookbook "Jerusalem." It is at once a sauce and vegetable side dish. Instead of frying the fish like Ottolenghi does, I oven-steam it, then bury it in the sauce.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
- Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
- Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1097 milligrams, Sugar 16 grams
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Aiesha Ayesha
[email protected]This recipe was a disappointment. The fish was dry and the sauce was bland.
Mn Manik
[email protected]I would make this dish again, but I would make a few changes to the recipe.
Vikum Suranga
[email protected]The fish was a bit overcooked, but the sauce was delicious.
Adetunji Dayo
[email protected]The sauce was a bit too runny for my liking, but the flavor was good.
BlacK GameR
[email protected]This dish was a bit too sweet for my taste, but my husband loved it.
Mudassar Rathor
[email protected]I loved the combination of sweet and sour flavors in this dish. The fish was cooked perfectly.
Muhammad Hafeez Ali
[email protected]Easy and delicious!
igf kid
[email protected]This was a great recipe. The fish was moist and flaky, and the sauce was delicious. I will definitely be making this again.
Sagafunny
[email protected]I've made this dish several times now, and it's always a hit. The sweet and sour sauce is especially good.
Nagendra
[email protected]This recipe was easy to follow, and the results were delicious. The fish was cooked perfectly, and the sauce was flavorful and tangy.
Sierra Ortega
[email protected]I made this dish for a dinner party, and it was a huge success. The guests raved about the flavor of the fish and the sauce. I will definitely be making this again.
Syed meem
[email protected]This cod in sweet and sour pepper sauce was a hit with my family! The fish was flaky and flavorful, and the sauce was tangy and sweet, with a nice kick of heat. I served it over rice, and it was a perfect weeknight meal.