Silky and flavorful, peperonata is a classic Italian combination of slow cooked peppers, tomatoes, and garlic. Flaky cod makes the perfect pairing for this vegetable forward dish. Reach for cherry tomatoes, which tend to be sweeter and more flavorful even when tomatoes are not in season.
Roasted Peperonata Cod with Basil
Ingredients
- 4 (6-8 oz) skinless cod filets
- 1 lb bell peppers, sliced
- 2 garlic cloves, peeled
- 4 scallions, roughly chopped
- ¼ cup olive oil
- 2 cups cherry tomatoes, halved
- ¼ tsp red pepper flakes
- ¼ cup fresh basil leaves, chopped
Directions
1) Pat cod filets dry thoroughly with paper towels and season with ½ tsp kosher salt and ½ tsp ground black pepper. Place filets in a greased Suvie pan. Place pan in the bottom zone of Suvie.
2) In a second Suvie pan, combine sliced bell peppers, 2 garlic cloves, 4 scallions, ¼ cup olive oil, 2 cups cherry tomatoes, ¼ tsp red pepper flakes, 2 tsp kosher salt, and ½ tsp ground black pepper. Stir to coat vegetables in oil and place in the top zone of Suvie. → Hold the Tap to Scan tag to the logo on the appliance.
Suvie Cook Settings
Bottom Zone: Roast 350°F for 18 minutes
Top Zone: Roast at 375°F for 50 minutes
3) Remove pans from Suvie. Pour off liquid from vegetables. Stir vegetables and season to taste with salt and pepper. Stir in half the basil. Divide between plates. Place cod filets on top of peperonata, garnish with remaining basil and a drizzle of olive oil.
Chef’s Tip: Use the leftover vegetable braising liquid to add supercharged flavor to any soup. Simply substitute an equal amount of broth for the vegetable braising liquid.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 330, Total Fat 15g, Total Carbohydrates 11g, Total Sodium 1820mg, Total Protein 37g.
