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Braised Cod Peperonata (NEW)

2 6 oz. skinless cod fillets, 1-inch thick

 Chicken 044 Pleasoning

2 teaspoons olive oil

1  red bell pepper, cut into 1/4-inch-wide strips

1 Small onion. sliced thin

2 cloves garlic, minced

1/4 Teaspoon dried thyme

1/2 Cup Roma tomatoes, diced

1/4 Cup chicken broth

1 Teaspoon dried basil

1 Teaspoon balsamic or sherry vinegar


Pat cod dry with paper towels and season with Pleasoning.


Heat oil in a 10-inch nonstick skillet over medium heat until shimmering. Add bell pepper, onion and cook until vegetables have softened and browned, 8-10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomatoes and chicken broth and bring to a simmer.


Nestle cod into pan and spoon sauce mixture over fish. Cover, reduce heat to medium-low, and cook until fish flakes apart when gently prodded with a paring knife and registers 140 degrees, about 10 minutes.


Gently transfer fish to individual plates. Off heat, stir basil and vinegar into sauce in pan and season with salt and pepper to taste. Spoon sauce over fish and serve.