Why You’ll Love This Recipe
Cabillaud Basquaise avec Poivrons is a perfect balance of flavors, from the tender, flaky cod to the sweet and slightly smoky peppers. The dish is made with simple ingredients—cod, peppers, tomatoes, garlic, and aromatic spices—but the flavors are rich and complex. This one-pan dish is easy to prepare and brings the essence of Mediterranean cuisine to your table. The addition of peppers and tomatoes creates a comforting, savory sauce that pairs wonderfully with the delicate fish. It’s healthy, hearty, and bursting with fresh, vibrant flavors!
Ingredients
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4 cod fillets (about 6 oz each), skinless and boneless
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2 tablespoons olive oil
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1 large onion, thinly sliced
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2 red bell peppers, thinly sliced
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2 yellow bell peppers, thinly sliced
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2 cloves garlic, minced
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1 can (14 oz) diced tomatoes
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1 teaspoon smoked paprika
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1/2 teaspoon dried thyme
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1/2 teaspoon dried oregano
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
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Lemon wedges (optional, for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Cod:
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Season the cod fillets with salt, pepper, and smoked paprika on both sides. Set aside while you prepare the sauce.
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Cook the Vegetables:
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In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced onion and bell peppers. Sauté for about 5-7 minutes, or until the vegetables soften and begin to caramelize slightly. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Add the Tomatoes and Spices:
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Stir in the diced tomatoes (with their juice), dried thyme, dried oregano, and a pinch of salt and pepper. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
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Add the Cod to the Pan:
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Carefully place the cod fillets into the tomato and pepper sauce. Spoon some of the sauce over the fish to coat it. Cover the pan and simmer for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
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Serve:
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Once the cod is cooked, carefully remove it from the pan. Spoon the vegetable sauce over the top and garnish with fresh parsley. Serve with lemon wedges on the side for an extra burst of freshness.
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Servings and Timing
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Servings: This recipe serves 4 people.
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Preparation Time: 10 minutes
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Cooking Time: 20-25 minutes
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Total Time: 30-35 minutes
Variations
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Add More Vegetables: You can add zucchini, eggplant, or tomatoes to the dish for more variety and texture.
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Spicy Version: For a little heat, add a pinch of red pepper flakes or some chopped fresh chili to the sauce.
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Use Different Fish: If you prefer, you can use other white fish such as haddock, tilapia, or halibut instead of cod.
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Herb Variations: You can replace the thyme and oregano with other Mediterranean herbs like rosemary or basil for a different flavor profile.
Storage/Reheating
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Storage: Leftover Cabillaud Basquaise avec Poivrons can be stored in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat gently in a skillet over low heat until heated through, or in the microwave for about 2 minutes.
FAQs
1. Can I use frozen cod for this recipe?
Yes, you can use frozen cod. Just make sure to thaw it thoroughly before cooking. You may need to adjust the cooking time slightly if the fish is thicker.
2. Can I make this dish with chicken instead of cod?
Yes, you can use boneless, skinless chicken breasts or thighs in place of the cod. Adjust the cooking time to ensure the chicken is fully cooked.
3. Can I make this dish ahead of time?
Yes, you can prepare the vegetable sauce ahead of time and store it in the refrigerator for up to a day. When ready to serve, simply reheat the sauce, then add the fish and cook until done.
4. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just chop 2-3 medium tomatoes and cook them down in the pan with the other ingredients. You may need to add a little water or broth to make the sauce more liquid.
5. Can I serve this with rice?
Yes, this dish pairs beautifully with rice, couscous, or quinoa, as the sauce is flavorful and can be absorbed by these sides.
6. How do I know when the cod is fully cooked?
The cod is fully cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The flesh should be opaque and firm.
7. Can I freeze the leftovers?
Yes, you can freeze the leftovers. Store the fish and sauce in an airtight container for up to 2 months. Reheat thoroughly before serving.
8. Can I use another type of pepper?
Yes, feel free to use green peppers, orange peppers, or any other bell pepper variety for a different flavor or color.
9. Can I make this dish spicier?
Yes, add fresh chili peppers, chili flakes, or hot sauce to increase the spice level of the dish.
10. Can I make this dish vegetarian?
Yes, omit the fish and substitute it with vegetables like zucchini, eggplant, or mushrooms for a vegetarian version.
Conclusion
Cabillaud Basquaise avec Poivrons is a flavorful, Mediterranean-inspired dish that brings together tender cod and a rich, tangy vegetable sauce. The combination of sweet peppers, savory tomatoes, and aromatic herbs creates a perfect base for the fish, making it a delicious and satisfying meal. Whether you’re cooking for family or guests, this dish is sure to impress with its simplicity and vibrant flavors!
Cabillaud Basquaise avec Poivrons
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Cooking
- Cuisine: French
Description
Cabillaud Basquaise avec Poivrons is a traditional French Basque dish featuring tender cod fillets cooked in a flavorful sauce made with tomatoes, bell peppers, onions, garlic, and a blend of aromatic herbs. This dish is light, healthy, and packed with Mediterranean flavors, making it a perfect option for a delicious and comforting meal.
Ingredients
- 4 cod fillets (about 150-200g each)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 1/2 cup dry white wine (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving, optional)
Instructions
- Heat the olive oil in a large pan or skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Add the sliced red and green bell peppers to the pan and cook for another 5-7 minutes, stirring occasionally, until the peppers start to soften.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the canned diced tomatoes and white wine (if using). Stir to combine, then add the smoked paprika, dried thyme, and bay leaf. Season with salt and pepper to taste.
- Simmer the sauce over low heat for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Season the cod fillets with salt and pepper. Gently place the fillets into the sauce, spooning some of the sauce over the fish. Cover and cook for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
- Remove the bay leaf and discard. Serve the cod fillets with the sauce, garnished with fresh parsley and lemon wedges on the side if desired.
Notes
For an extra burst of flavor, you can add a pinch of red pepper flakes to the sauce for a slight kick.If you prefer a richer dish, you can stir in a splash of cream towards the end of cooking.Serve this dish with a side of rice, crusty bread, or a light green salad for a complete meal.You can substitute cod with other white fish like haddock or halibut if desired.
Nutrition
- Serving Size: 1 cod fillet with sauce
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 60mg
