Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Roasted peppers complement the cod with natural sweetness and juices that form an aromatic sauce.
It's a versatile recipe: it works as a stand-alone dish or with simple white rice on the side.
Ingredients
- 500 g of desalted cod fillets
- 2 red peppers
- 1 yellow pepper
- 2 onions
- 3 ripe tomatoes
- 4 cloves of garlic
- 120 ml of olive oil
- Bay leaves
- Pepper and parsley
Method
- Preheat the oven to 190°C.
- Cut peppers and onions into thick strips.
- Arrange vegetables and tomatoes on a baking tray.
- Drizzle with olive oil, garlic and bay leaves.
- Bake for 15 minutes.
- Place the cod fillets on top.
- Drizzle with more olive oil and return to the oven for 25 minutes.
- Finish with chopped parsley.
Tips from Empório Portugal
- Very ripe peppers are sweeter.
- Avoid overlapping the cod steaks so they cook evenly.
- The juices in the bottom of the roasting tray are full of flavour — spoon them over the fish when serving.
Possible substitutions in Brazil
- Green peppers can be added to the mix.
- Canned peeled tomatoes can replace fresh tomatoes when convenient.
Pairing
A dry rosé or a fruity white wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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