Crusted cod peperonata

Moist flaky fish with a tasty tomato and pepper sauce make a speedy but special supper dish from Mary Berry
By Mary Berry
Crusted cod peperonata
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 2 tbsp olive oil
  • 1 large onion
  • 2 red peppers, Romano, halved lengthways and thickly sliced
  • 1 large bulb fennel, roughly chopped
  • 200 g canned chopped tomatoes
  • 1 pinches black pepper
  • 2 tbsp capers, drained
  • 0.5 tsp sugar
  • 6 cod fillets, each 50g, skinned
  • 1 jars tartare sauce
  • 200 g ciabatta breadcrumbs
  • 1 pinches paprika
  • 3 tbsp parsley, freshly chopped


1. Set the oven to 200C/gas 6. 2. Heat the oil in a large frying pan and fry the onion for a few minutes, until softened. 3. Add the pepper, fennel and tomatoes, stir well, and bring to the boil. Season with salt and freshly ground black pepper. 4. Cook for about 10 minutes, until the fennel starts to soften. 5. Stir in the capers, and sugar and spoon on to a shallow flat ovenproof dish. 6. Season the fish on both sides and arrange over the vegetables. 7. Spread about one dessertspoon of tartar sauce on each fillet and sprinkle with coarse seasoned breadcrumbs and paprika. 8. Bake for 20 minutes until the fish is cooked through. 9. Sprinkle with the chopped parsley and serve immediately.

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