Olive Oil-Poached Cod With Green Pepper Purée

Followed the recipe, except made this with red bell peppers instead of green. Added preserved lemon and a squeeze of lemon juice. I know. That's not the recipe. But it sure was delicious with the fish!

I cooked fish for 4 min. Maybe this wasnt enough...longer nxt time.

Instead of the roasted peppers I decided to put some large green olives stuffed with jalapeños in the food processed with a few grape tomatoes and some smoked paprika. The whole meal was done in ten minutes and was fabulous. I also threw some grape tomatoes in the oil just before the cod. I used the mixed red, orange and yellow tomatoes and the plate looked beautiful.

The green pepper sauce was in incredible accompaniment to delicate white fish! Sauce was a brighter green than the photo but quite simple and enjoyable. A nice contrast from the usual lemon. Instead of poaching, we baked pacific cod aka sablefish, which is richer than true cod, in olive oil. Served with a layered gratin of potato, tomato, and zucchini with a roasted red pepper sauce!

What is “just warm?” Would appreciate a more specific temp for the poaching oil.

I used about one half poblano and one half green bell pepper by weight, which was excellent. Also roasted the peppers on the grill, which I think gives them a better char. (Alternative would be directly over a gas flame.). Served with roasted asparagus- pepper mix over both. Definitely worth repeating.

Awesome bell pepper purée! I doubled the amount of peppers and onions. I baked cod instead, because I can’t take that much oil. Will def use it again!

I thought the idea of poaching the cod was great, unfortunately the sauce needed a lot of help especially the color....Will try again, the cod needed more seasoning and the sauce garlic could help.

I've never poached fish in oil before and I thought it was a great method, easy and fast, especially with a thick piece of cod. The sauce, though, was too much trouble for very little reward. It was okay but it wasn't great and it looked awful.

Make the fish, but use a different puree or sauce.

I prepared this dish, following the instructions exactly. The taste was okay, but the sauce color was so unattractive, it was difficult to ignore. Will not make again.

Poaching in oil is very much like Spanish escabeche/escovitch, the fish comes out so tender and flaky and the sauce is definitely worth the effort, very interesting, reminds me of a Mexican salsa (if you have any leftover, try with tortilla chips, chipotle on the side). We had rice as a side dish, perfect to soak up the sauce and olive oil. The addition of capers and/or olives would be a beautiful variation. Loved!

I was skeptical about all of the green peppers, but this was wonderful and worth the pepper roasting hassle. Not the usual cod fare.