Friday night-in for me is all about making simple dinners that takes very little time but more importantly has to be comforting and delicious. So decision was made and this is my take on a “Basque” recipe with a twist – how can I resist not adding spices to it. This is a one pan dish that bursts with a smoked fish yet fresh flavours of grilled colourful peppers. Added to which is a rich tomato sauce and a hint of chilli. Succulent cod fillets seared then cooked in a rich tomato & mixed grilled peppers and flavoured with fresh herbs. The warmth that adds comfort to this dish, making it perfect dinner. It is the kind of dish I like to prepare when I have limited time, using simple ingredients without compromising on taste, fresh and comforting.
Ingredients Serves 2
- 400 gms smoked fresh cod fillet (you can use frozen)
- 1 medium size onion – chopped or sliced
- 1 leek – sliced
- Few curry leaves (optional)
- 1 Tbs ginger and garlic paste
- 3 Tbs tomato purée
- Pinch of freshly ground cumin
- ½ of different colour peppers (red, yellow, orange, green) – skin removed and chopped
- Handful of fresh herbs (parsley or coriander) 1 tin tuna chunk
- 2Tbs vegetable or rapeseed oil
- 1-2 green chilli – finely sliced
- Salt to taste
- Clean and cut the fish desired portion – you don’t need to season with salt since smoked cod is salty.
- Heat a little vegetable oil in a pan on a medium heat and sear the fish 2 seconds on each side. Remove and set aside.
- Using the same pan, add a little oil add the chopped peppers, onion. Cool until nicely caramelised then add the leek and ginger garlic.
- Cook for a few more minutes then add the tomato puree, cumin powder, season to taste.
- Turn the heat on low, gently place the seared cod on the sauce and using a spoon, spoon the rich tomato sauce to coat the fish slices.
- Cook for another 5 minutes, add the chillies. Remove from the hob, sprinkle with fresh chopped herbs. Enjoy with plain boiled rice or crusty bread.