Baked codfish with roasted peppers in tomato sauce
very easy
90 mins
90 mins
Ingredients
- 8 red pointed paprika
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3-4 Tbsp good olive oil
- 6 very ripe tomatoes
- 1 big onion
- 4 TABLESPOONS Butter
- 1 can(s) (425 ml) Tomatoes
- 1 TEASPOON dried thyme
- 4 Cod fillets (approx. 180 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sea salt
- 300 g large mussel noodles
- 50 g Parmesan (piece)
- 2-3 stem(s) Basil
- 12 good anchovies
- 16 Caper apples
Directions
- 1
Cut the peppers in half lengthwise, remove seeds. Season with salt and pepper. Brush with oil. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 20-25 minutes. Take out, cover with damp kitchen roll and let cool down. Then peel the skin off the peppers
- 2
Meanwhile, wash the tomatoes for the tomato sauce, dice them coarsely. Peel and chop the onion. Melt butter. Sauté onion in it. Add fresh tomatoes and steam for 3-4 minutes. Add canned tomatoes and bring to the boil. Season to taste with salt, pepper, sugar and thyme. Puree with a hand blender
- 3
Rinse fish, pat dry. Season with salt and pepper. Put tomato sauce into an ovenproof dish, place fish on top and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 80 °C/ gas: see manufacturer) for approx. 14 minutes
- 4
Boil the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre). Slice Parmesan cheese into shavings. Wash the basil, shake dry and pluck the leaves. Put paprika, anchovies and capers on the hot fish and season with coarse sea salt. Sprinkle with parmesan and basil. Serve with the pasta shells
Nutrition Facts
710 kcal
66 g
23 g
56 g
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