Braised Cod with Peperonata

Emily’s Rating Chris’s Rating
7.5 / 10 8 / 10

I am always on a quest to find good fish recipes. Fish is the area where I have the least confidence, and Cook’s Illustrated actually does not have a ton of non-salmon, non-grill recipes. So found this today and decided to give it a shot. I really liked it – Em liked it, but has liked the other fish dishes we have made before more.

Braised Cod

Dish Braised Cod with Peperonata
Recipe Source Cook’s Illustrated
Difficulty 7 / 10 – Need to chop onion, pepper, thyme, and basil. Not hard, but just fairly time-consuming
Time to Complete  ~1.5 hours
Sides Served Acorn Squash. I thought it would be kind of a weird pairing, but it was actually pretty good. Em thought the sweetness of the squash complimented the tartness of the fish
Leftovers? Yea, but both of us are wary of having re-heated fish so we just ditched it
Lessons Learned We do not have a 12-inch lid! I tried to use a cookie sheet instead, which kind of worked, but some steam was definitely escaping. It’s also very important to get filets that are all the same thickness
Any Recipe Deviations? Other than the lid
Make Again? I would. Em doesn’t love the cooked red peppers, but I really liked it
Changes Next Time? Nope – just make sure the lid actually fits
This entry was posted in Fish, Healthy, Italian, Keepers and tagged , . Bookmark the permalink.

One Response to Braised Cod with Peperonata

  1. Pingback: Maple-Glazed Acorn Squash | Lessons from the Kitchen of a Stay-at-Home Husband

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