102min 4 ppl
Cabillaud Basquaise
106 minutes
4 people
Hardover 60 min or 12+ steps
106 min · 11 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 38g
Carbs 18g
Fats 14g
About this dish
A long-cooked Basque piperade of tri-color peppers, onion, tomatoes and olives reduces to a thick, jammy base spiked with piment d'Espelette, then cradles low-roasted cod fillets that finish silky and just-set. Bright with lemon and parsley, it's a far cry from a simple fish-and-tomato bake.
Allergy Info
Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- White onionfinely sliced1 large
- Garlic clovesthinly sliced4 cloves
- Red Bell Peppersdeseeded and sliced into 5mm strips2 whole
- Green Bell Pepperdeseeded and sliced into 5mm strips1 whole
- Yellow Bell Pepperdeseeded and sliced into 5mm strips1 whole
- Plum Tomatoesripe, roughly chopped400 g
- Flat-leaf parsleyleaves picked and roughly chopped20 g
- Lemoncut into wedges, to serve1 whole
Fish & Seafood
- Cod filletsskin on, pin-boned4 x 180g
Tins & Jars
- Tomato Purée1 tbsp
- Black Olivespitted, Niçoise or Taggiasca80 g
Dried Goods
- Caster sugar1 tsp
Spices & Seasonings
- Flaky sea saltfor seasoning fish2 tsp
- Piment d'Espeletteplus extra to finish2 tsp
- Sweet smoked paprika1 tsp
- Bouquet garnibay leaf, thyme, flat-leaf parsley stalks1 bundle
Oils & Condiments
- Olive oildivided3 tbsp
- Dry white wine150 ml
Utensils
- Sauté pan
- Oven-safe dish
- Meat thermometer
Method
1
Pat the cod fillets dry with kitchen paper. Season all over with flaky sea salt and set aside at room temperature while you prepare the piperade.
Approx. 5 minutes
2
Finely slice the onion, slice the garlic, deseed and slice all three bell peppers into 5mm strips, roughly chop the tomatoes, and measure out all remaining ingredients.
Approx. 15 minutes
3
Heat 2 tbsp olive oil in a wide, heavy-based sauté pan over medium-low heat. Add the onion and cook, stirring occasionally, for 12–15 minutes until completely softened and beginning to turn golden at the edges.
Approx. 15 minutes
4
Add the garlic and all the sliced peppers to the pan. Cook, stirring every few minutes, for 15 minutes until the peppers are completely tender and their liquid has largely evaporated.
Approx. 15 minutes
5
Pour in the white wine and increase the heat to medium-high. Cook for 3–4 minutes until the wine has fully reduced and the pan is almost dry.
Approx. 4 minutes
6
Stir in the chopped tomatoes, tomato purée, piment d'Espelette, smoked paprika, bouquet garni and sugar. Reduce the heat to medium-low and cook, uncovered, for 20 minutes, stirring occasionally, until the sauce is thick, jammy, and the oil begins to separate at the edges.
Approx. 20 minutes
7
While the sauce finishes cooking, preheat the oven to 120°C fan (140°C conventional).
Approx. 2 minutes
8
Discard the bouquet garni and stir in the olives. Taste and adjust seasoning. Spread the piperade into an even layer in an oven-safe dish or keep it in the sauté pan if oven-safe.
Approx. 3 minutes
9
Nestle the cod fillets skin-side down on top of the piperade. Drizzle with the remaining 1 tbsp olive oil and transfer to the oven.
Approx. 3 minutes
10
Roast for 18–22 minutes until the cod is opaque and just beginning to flake when pressed gently. Check with a meat thermometer that the thickest part of the fillet has reached an internal temperature of at least 63°C.
Approx. 22 minutes
11
Remove from the oven, scatter generously with chopped flat-leaf parsley and a pinch of piment d'Espelette. Serve directly from the dish with lemon wedges alongside.
Approx. 2 minutes
