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Baked Cornish cod piperade the Best Fish Food Recipe

Baked Cornish Cod Piperade – The Best Fish Food Recipe

This baked Cornish cod Piperade recipe combines tender, flaky cod fillets with a vibrant sauté of bell peppers, tomatoes, and onions. Healthy, gluten-free, and packed with Mediterranean flavor, it's a perfect weeknight dinner or special occasion seafood dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Seafood
Cuisine Mediterranean
Servings 2
Calories 340 kcal

Ingredients
  

For the Cod

  • 2 fresh Cornish cod fillets 150-200g each
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Zest of 1 lemon optional

For the Piperade

  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 medium onion thinly sliced
  • 2 garlic cloves minced
  • 2 medium tomatoes chopped (or 1/2 cup canned peeled tomatoes)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp smoked paprika optional
  • 1 tbsp white wine or lemon juice optional
  • Fresh herbs parsley or thyme, chopped, for garnish

Instructions
 

Step 1: Preheat the oven

  • Preheat your oven to 200°C (390°F) and lightly oil a medium baking dish.

Step 2: Prepare the Piperade

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add the sliced red and green bell peppers and onion. Sauté for 8–10 minutes until soft and slightly caramelized.

Step 3: Add tomatoes and garlic

  • Stir in the minced garlic and chopped tomatoes.
  • Season with salt, pepper, and optionally paprika or white wine.
  • Simmer for another 10 minutes until the mixture thickens. This is your flavorful Piperade base.

Step 4: Season the cod

  • While the Piperade is simmering, pat your cod fillets dry using paper towels.
  • Drizzle with a bit of olive oil and season both sides with salt, pepper, and lemon zest if using.

Step 5: Assemble the dish

  • Spread the Piperade evenly in the prepared baking dish.
  • Lay the seasoned cod fillets on top of the vegetables.

Step 6: Bake to perfection

  • Bake in the oven for 12–15 minutes, depending on the thickness of your fillets.
  • The fish is ready when it flakes easily with a fork and looks opaque in the center.

Step 7: Garnish and serve

  • Remove from the oven and garnish with fresh parsley or thyme.
  • Serve hot, optionally over couscous, brown rice, or with crusty bread for soaking up the delicious Piperade sauce.

Notes

• Substitute Cornish cod with haddock or pollock if unavailable.
• Add olives, capers, or chili flakes to the Piperade for variety.
• Make it ahead: Piperade can be refrigerated for up to 2 days.