A gorgeous recipe for this time of year. The cod soaks up all the robust Spanish flavours, like tomatoes, peppers and onions, and the result looks and tastes like sunshine on a plate!


  • 1-2 tbs olive oil

  • 1 very large onion

  • 2 Romano red peppers, halved lengthways and thickly sliced

  • 1 large bulb of fennel, roughly chopped

  • 1 x 200g can of chopped tomatoes

  • salt and pepper

  • 2 tbs capers, drained

  • ½ tsp sugar

  • 6 x 150g fresh skinned cod fillets

  • 1 jar tartar sauce

  • Salt and pepper

  • Coarse breadcrumbs (left-over ciabatta bread makes good breadcrumbs)

  • Pinch of paprika

  • 3 tbsp fresh parsley, chopped

  • Serve with: Garlic focaccia/ garlic bread/garlic ciabatta


  • 1.

    Preheat oven to 200 Celsius.

  • 2.

    Heat the oil in a large frying pan. Add the onions and fry over a high heat for a few minutes. Add the pepper, fennel and tomatoes to the onion, stir well, bring to the boil and season.

  • 3.

    Fry for about 10 mins, stirring continuously, driving off any water until the onions and fennel start to soften. Stir in the capers, then sugar and spoon on to a shallow flat ovenproof dish. Season the fish on both sides and arrange over the vegetables.

  • 4.

    Spread about one dessertspoon of tartar sauce on each fillet and sprinkle with coarse seasoned breadcrumbs and paprika. Bake in preheated oven for about 20 mins until the fish is cooked and piping hot. Sprinkle with the chopped parsley and serve.

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