Michel Roux Jr's Spanish-inspired cod with peppers recipe
When it comes to fish suppers, mild, flaky cod is a perennial family favourite. As much as we love it battered and fried, though, this healthy, fuss-free recipe from Michel Roux Jr is the perfect way to bring out its delectably juicy, moreishly meaty side.
Ready for the oven in just 15 minutes, this Spanish inspired, one-pot meal makes the perfect light yet hearty midweek dinner for two. Despite being dreamt up by a chef with fine dining credentials, it's reassuringly simple to make, and calls for a just few easy-to-source ingredients.
Thick, chunky Norwegian cod loins work best in this dish, pairing beautifully with the smokiness of the red peppers and paprika, while a good glug of saffron-infused sherry gives the whole thing an extra hit of bold, Spanish flavour.
Serve with sourdough toast to mop up all the delicious juices.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 1 pinch saffron
- 60 ml dry sherry
- 1 large onion
- 2 garlic cloves
- 2 red peppers
- 4 tbsp olive oil
- 120 ml fish stock (or water)
- 2 large, chunky Norwegian cod pieces, preferably loins (around 160 g each)
- 2 tsp smoked paprika
- 1 tbsp chopped parsley
- 2 thick slices sourdough bread
- 1 pinch saffron
- 2.1 fl oz dry sherry
- 1 large onion
- 2 garlic cloves
- 2 red peppers
- 4 tbsp olive oil
- 4.2 fl oz fish stock (or water)
- 2 large, chunky Norwegian cod pieces, preferably loins (around 160 g each)
- 2 tsp smoked paprika
- 1 tbsp chopped parsley
- 2 thick slices sourdough bread
- 1 pinch saffron
- 0.3 cup dry sherry
- 1 large onion
- 2 garlic cloves
- 2 red bell peppers
- 4 tbsp olive oil
- 0.5 cup fish stock (or water)
- 2 large, chunky Norwegian cod pieces, preferably loins (around 5½ oz each)
- 2 tsp smoked paprika
- 1 tbsp chopped parsley
- 2 thick slices sourdough bread
Details
- Cuisine: Spanish-inspired
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Put the saffron in a small bowl or dish, add the sherry and leave to soak for 10 minutes. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Meanwhile, peel and finely slice the onion and garlic. Cut the peppers in half and deseed, then thinly slice. Set a frying pan (skillet) with 2 tbsp olive oil over a medium heat, Add the onion, garlic and peppers and fry for 2-3 minutes, until just tender.
- Transfer the peppers, onions and garlic to an ovenproof dish, then add the saffron-infused sherry and fish stock (or water). Season the cod pieces, then sit them on top of the peppers and onions. Bake in the preheated oven for 15 minutes.
- To finish, drizzle with the remaining olive oil, dust with smoked paprika and sprinkle over plenty of parsley. Serve with slices of grilled sourdough.
Adapted from a recipe by Michel Roux Jr, in partnership with Seafood from Norway. Image courtesy of Norwegian Seafood Council.
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