Baked Cod with Sweet Peppers & Cherry Tomatoes

Recently my parents and youngest brother visited us and my dad wanted me to cook something for them so I thought why not cook some local fish with a Mediterranean touch for all of us. So, whilst we were at Doncaster market, I visited my friend Vince of Penny's Fisheries and got a good deal on some fresh cod. Then on our way home I browsed the net  for ideas whilst thinking what I had in our pantry at home and I found a recipe on the BBC Food website and adapted it to our own taste. So, off we headed to the supermarket to buy the rest of the vegetables that I was missing at home. Since cod is not everyone's favourite fish as some might say that it is quite bland on flavour I decided to add some natural flavour enhancers that made this dish super tasty and flavourful. I added some more herbs and capers. As you might imagine this amount of ingredients fed all five of us so feel free so adapt the ingredient amounts. Give it a go, you can use any fish you like and also vary/omit the vegetables to your liking. For 5-6 people you will need...

• 1.2kg fresh large cod fillets
• 4 red sweet peppers, chopped into medium sized-pieces
• 3 yellow sweet peppers, chopped into medium sized-pieces
• 2 red onions, diced into 8 pieces
• 4 garlic cloves, crushed or finely chopped
• 250g cherry tomatoes
• A large handful of green olives
• 2 tablespoons capers
• 500ml (2 cups) tomato passata
• Fresh basil leaves
• Fresh or dried mint leaves
• Some dried oregano
• Dried parsley
• Freshly ground black pepper
• Extra virgin olive oil

How to...

1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. In a large bowl put the chopped peppers, onions, garlic, cherry tomatoes, olives, capers and some olive oil and mix well. Divide the mixed vegetables between two large oven dishes and put in the preheated oven for about 20 minutes.
   
3. In the meantime cut the large cod fillets in two pieces. When the vegetables are done, leave the oven on, take the vegetables out of the oven and pour 250ml (about 1 cup) of passata on top of the vegetables. 
4. Now, put the cod fillets on top of the partially cooked vegetables. Drizzle with olive oil and scatter with some fresh basil leaves, mint, oregano and parsley. Freshly grind some black pepper and put into the hot oven for a further 20 minutes until fish is flaky and falling apart. Serve hot!
   
   
   

Enjoy!!

R&A

Bzar biz-zalza - Peppers in Tomato Sauce Maltese Style

This recipe is definitely a Maltese classic. A summer classic dish that can be eaten hot or cold and usually eaten with Maltese bread and/or fried fish, mainly Lampuki [Dolphin Fish or Dorado in English]. We love it and whenever we cook it, it reminds Amanda of when her mother used to prepare fried Lampuki and this pepper sauce. My dad love it a lot as well...to be fair, every Maltese person does I guess!! This dish is a relative of the Sicilian dish Peperonata. Give it a go and as I said you can serve it as a side dish or as a delicious vegetarian dish on its own and eat it with some nice crusty bread or tortillas even....preferably Maltese obviously...for 4 people you will need...

• 3 Green peppers, de-seeded & sliced
• 3 Red peppers, de-seeded & sliced
• 700 ml tomato passata
• 1 teaspoon sugar
• 2 garlic cloves, finely chopped
• Handful whole green olives
• 3 teaspoons capers
• ½ teaspoon dried mint
• 4 Fresh basil leaves
• Salt & pepper
• Extra virgin olive oil

How to..

1. In a medium sized pan heat some olive oil & the garlic and fry until golden brown. 
2. Then add the peppers and cook for about 5 minutes, stirring occasionally.
3. Now add the rest of the ingredients and give it a good stir and simmer on low/medium heat until the peppers are cooked through. We left ours simmer gently for about 3 hours (The longer the simmer, the tastier the sauce...gives it more flavour) but you can simmer for an hour on medium heat always stirring occasionally.
4. Serve hot or cold with bread/tortillas or as a side dish.

Enjoy!!

R&A

Pasta Mediterranea - Mediterranean Style Pasta

The Mediterranean diet is without doubt one of the best in the world; healthy, diverse and full of flavour. Ingredients like olives, capers and anchovies gives the accompanying pasta a unique taste of various Mediterranean flavours. In need of an oomph I also added a tablespoon of Harissa to the dish which gave it a distinct Tunisian touch. If you do not like the spicy kick that the Harissa provides you can always substitute it with tomato paste. I created this dish at about 6am to take with me at work and it turned out delicious. Give it a go and you will do this dish again...guaranteed...this amounts below are for 2-3 people. You will need...

• 6 baby plum or cherry tomatoes
• 1 green pepper, de-seeded and sliced
• 6-8 green olives with stone in
• 1 tbsp capers (optional)
• 1 tsp harissa or tomato paste
• 1 tin anchovies, chopped [omit if vegan]
• 1 garlic clove, finely chopped or crushed
• 6 fresh basil leaves, hand torn
• Freshly ground black pepper
• Olive oil [I used the oil from the anchovies]

How to...

1. Start by cooking the pasta al dente and set aside.
2. Heat about a tablespoon of the olive oil and the garlic on medium heat, when garlic is golden, add pepper, anchovies and tomatoes and cook until soft (about 5-8 minutes), stirring frequently.
3. Now add olives, capers, harissa/tomato paste, basil leaves and black pepper, stir well and sauté for another 3-4 minutes.
4. At this time mix the pasta and mixture together.
5. Serve warm.

Enjoy!!

R&A