Wild Alaska Pacific Cod Fillet with Pepperonata


• 4 x 125-150g (5-6oz) frozen fillets wild Alaska Pacific cod
• 3 tbsp olive oil
• 2 red peppers, deseeded and thinly sliced
• 2 yellow peppers, deseeded and thinly sliced
• 1 large red onion, thinly sliced
• 1 sprig fresh rosemary
• 3 tbsp capers
• Juice of 1 small lemon
• 12 black olives
• 4 handfuls fresh baby spinach leaves
• Salt and freshly ground black pepper


Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Grease a baking sheet with a few drops of olive oil.

Arrange the cod fillets on the baking sheet and drizzle with a little olive oil. Season with salt and black pepper. Transfer to the oven and bake for 18 to 20 minutes, or until the fish is cooked. The flesh will be opaque and should flake easily.

Whilst the fish is cooking, heat the remaining olive oil in a large frying pan or wok and cook the peppers, onion and rosemary over a medium heat for about 10 minutes, stirring often. Add the capers, lemon juice and olives, then season with a little salt and pepper.

Share the spinach leaves between four serving plates and spoon some of the pepper mixture onto the middle. Place the cod on top, then spoon the remaining pepper mixture over them. Serve at once.

Cook’s tip: Another time, serve the pepperonata with wild Alaska salmon or halibut fillets – it works well with both of them.