Fricassee Of Cod With Red-Pepper Compote
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- 4tablespoons olive oil
- 2sweet red bell peppers, 1 pound, thinly sliced, about 2 cups
- 2cups thinly sliced onions
- Salt and freshly ground pepper to taste
- 2tablespoons fresh lemon juice
- 3tablespoons water
- 1large fillet of codfish, about 2 pounds, cut into 4 equal portions
- 2tablespoons flour
- 1garlic clove, crushed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
236 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 15 grams protein; 527 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat two tablespoons of olive oil in a saucepan. Add the red peppers, onions, salt and pepper. Cook and stir over medium heat for 10 minutes. Remove and drain the excess oil.
- Step 2
Put the mixture in a food processor or blender. Add the lemon juice and water and chop coarsely. Set aside.
- Step 3
Put the pieces of fish on a flat surface and sprinkle them with salt and pepper. Dip the pieces in flour, coat well on all sides and shake off the excess flour.
- Step 4
Heat the remaining two tablespoons of olive oil over medium-high heat in a nonstick skillet. Add the pieces of fish. Cook and brown both sides for five minutes. Add the garlic and the reserved pepper and onion mixture. Cover and cook for five more minutes. Serve very hot.
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Cooking Notes
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Terry
After dredging in flour, why would you not follow that up with dredging it in a beaten egg? Doing that which seem to hold the four better
Vivienne
Wasn't too keen on it!
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