chilli cod in tomato sauce
How to make chilli cod in tomato sauce recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, crushed
¼ teaspoon dried chilli flakes
1 red pepper, cored, deseeded and thinly sliced
400 g (13 oz) can chopped tomatoes
100 ml (3½ fl oz) white wine
12 black olives, pitted and sliced
4 skinless cod loin fillets, about 150 g (5 oz) each
steamed green beans, to serve (optional)
Method:
Heat the olive oil in a large frying pan and sauté the onion, garlic and chilli flakes for 3–4 minutes. Add the red pepper and cook for a further 3–4 minutes.
Pour in the chopped tomatoes, white wine and black olives and simmer for 8 minutes.
Add the cod loin fillets to the pan and cook for 8–10 minutes, turning once if not covered by the liquid, until cooked through. Serve with steamed green beans, if liked.
For pesto-crusted cod, heat 1 tablespoon olive oil in a flameproof frying pan and cook 4 x 150 g (5 oz) cod fillets for 2–3 minutes. Mix together 4 tablespoons fresh breadcrumbs with ½ red chilli, deseeded and finely diced, 2 tablespoons ready-made pesto and 3 sliced spring onions.
Spoon the breadcrumb mixture over the fish and press down lightly. Sprinkle with 1 tablespoon grated Parmesan cheese and cook under a preheated hot grill for 2–3 minutes, until golden and cooked through. Serve with a crisp green salad. Total cooking time 10 minutes.
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