Summary: Cod with peppers is one of the most colorful, flavorful, and simple ways to prepare cod. The natural sweetness of roasted or fried peppers contrasts perfectly with the saltiness of the cod, creating a balanced dish that works as a quick weeknight meal or a celebratory dish. It's a universal recipe in Spain: from La Rioja to Navarra, cod and peppers are an inseparable pair.
Cod and peppers: a perfect combination
Cod with peppers is one of the most colorful, flavorful, and simple ways to prepare cod. The natural sweetness of roasted or fried peppers contrasts perfectly with the saltiness of the cod, creating a balanced dish that works as a quick weeknight meal or a celebratory dish. It's a universal recipe in Spain: from La Rioja to Navarra, cod and peppers are an inseparable pair.
The recipe we propose is the most direct and simple version: baked or grilled cod loins on a bed of roasted peppers with onion and garlic. It's a dish that can be prepared in less than 30 minutes (if using jarred peppers) and impresses with its vibrant colors: the red of the peppers, the green of the parsley, and the pearly white of the cod.
At Bacalalo, cod loins with peppers are one of the recipes we most recommend for those new to cooking cod: it's impossible to go wrong, and the result is always spectacular.
Peppers are one of the most important and versatile ingredients in Spanish cuisine. Arriving from America in the 16th century, they adapted extraordinarily well to the Iberian climate and integrated into gastronomy with unusual speed. In just two centuries, peppers went from being an exotic curiosity to an essential ingredient in the cuisine of all regions. Spain developed unique varieties that exist nowhere else: Piquillo peppers from Lodosa (Navarra), meaty and sweet, perfect for stuffing; Choriceiro peppers from the Basque Country and La Rioja, dry and with sweet flesh that is scraped to make sauces; Padrón (Galicia) and Gernika (Basque Country) peppers, small and unpredictable, where some are hot and others are not; glass peppers from the Basque Country, thin and delicate; or Pimentón de la Vera (Extremadura), smoked with oak wood, which flavors sausages, stews, and cod dishes throughout Spain. Without peppers, Spanish cuisine would be unrecognizable: there would be no Riojana, no Ajoarriero, no Salsa Brava, and no chorizo as we know it.
Types of peppers for cod
- Piquillo peppers: sweet, fleshy, lightly smoked. Those from Lodosa (Navarra) are the best. Ideal for stuffing or using in strips as a garnish.
- Roasted red pepper: sweet and versatile. Roasted in the oven and peeled, they have a silky texture that perfectly envelops the cod.
- Italian green pepper: more bitter and fresh. Provides a contrast in flavor to the sweetness of the red pepper.
- Choriceiro pepper: dry, sweet, smoked. Used for sauces like Riojana. Not directly for this recipe.
- Padrón/Gernika peppers: small, mostly sweet. Fried whole as a garnish alongside the cod.
Ingredients for 4 people
- 4 desalted cod loins, 180-200 g each
- 4 large red peppers (or 1 can of roasted peppers / Piquillo peppers)
- 2 Italian green peppers
- 1 large onion, julienned
- 4 cloves garlic, sliced
- 100 ml extra virgin olive oil
- Fresh parsley
- Sherry vinegar (a splash, optional)
- Salt and pepper
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Step-by-step preparation
1. Roast the peppers (25 min, or use jarred)
If using fresh peppers: cut them in half, remove seeds, place them on a baking sheet skin-side up. Bake at 220 °C for 25 minutes until the skin is charred. Remove, place in a covered bowl for 10 minutes (the steam helps loosen the skin). Peel and cut into strips. If using jarred, simply cut into strips. This step can be done the day before.
2. Sauté onion and garlic (10 minutes)
In a large skillet, heat the olive oil over medium heat. Add the julienned onion and sliced garlic. Cook for 8-10 minutes until the onion is soft and lightly golden. Add the green pepper strips and cook for 3 more minutes.
3. Incorporate the red peppers (3 minutes)
Add the roasted red pepper strips to the skillet. Gently mix with the onion. Add a splash of Sherry vinegar if using. Season with pepper (salt carefully). This will be the bed on which you serve the cod.
4. Cook the cod (10-12 minutes)
You have two options: Baked: Place the loins over the peppers in a baking dish, bake at 200 °C for 12-15 minutes. Pan-seared: Cook the loins in another skillet with a little oil, 3-4 min per side, and place them over the peppers when serving.
5. Assemble and serve
Place the loins on the bed of peppers and onion. Drizzle with the pan juices. Sprinkle with fresh parsley. A thread of extra virgin olive oil uncooked. Serve hot.
4 variations of cod with peppers
1. Cod with stuffed piquillo peppers
Instead of using the peppers as a bed, stuff piquillo peppers with shredded cod mixed with bechamel sauce. Place in a baking dish, cover with tomato sauce, and gratin for 15 minutes. Elegant and festive.
2. Cod with escalivada
Prepare a Catalan escalivada (roasted peppers, eggplants, and onions) as a base. Place cod loins on top. This is the most elegant Mediterranean version.
3. Cod with Padrón peppers
Cook the cod pan-seared and serve with Padrón peppers fried in hot oil with coarse salt. The perfect Galician combination, accompanied by boiled potatoes with paprika as in Galician cod.
4. Cod with candied peppers
Confit the peppers over very low heat with olive oil for 45-60 minutes until they are completely tender. This pepper jam is used as a sauce under the cod. Concentrated and intensely sweet flavor.
Tips for a perfect result
- Well-roasted peppers: the more charred the skin, the sweeter the peeled pepper. Don't be afraid for them to burn.
- Generous olive oil: oil is the liquid that binds cod and peppers. Don't skimp: quality extra virgin olive oil makes a difference.
- Sherry vinegar: a splash of Sherry vinegar in the sautéed peppers adds acidity that balances the sweetness. It's a subtle but essential touch.
- Don't overcook the cod: 12-15 min in the oven or 6-8 min pan-seared. Dry and fibrous cod is the most common mistake.
- Serve hot: this dish is eaten hot, freshly made. Peppers cool quickly and lose their aromatic sweetness.
How to serve and pair
- Bread: essential for soaking up the oil with the pepper and cod juices.
- Potatoes: boiled or roasted as a side dish if you want a heartier meal.
- Wine: a full-bodied white (Godello, Viura, Verdejo) or a Navarra rosé. If the dish contains choriceiro peppers, a young Rioja red.
The pairing of cod with peppers deserves special mention. The sweetness of roasted peppers and the saltiness of cod create a complex flavor profile that pairs very well with wines that have a certain freshness and acidity. A Galician Albariño is a safe choice: its acidity cuts through the richness of the olive oil and its mineral character complements the cod. For a bolder option, a Grenache rosé from Navarra, served well chilled, brings fruity notes that harmonize with the sweetness of the peppers. As an additional side, some baked potato slices with the same olive oil, or white rice that absorbs the juices of the dish, complete a well-rounded meal.
Storage and reheating
Sautéed peppers keep for 4-5 days in the fridge and are a fantastic resource: they serve as a garnish, as a base for toast, or as a filling for empanadillas. Cod is best cooked immediately. If you have leftover assembled dish, store it covered in the fridge for 2 days and reheat gently in the oven (160 °C, 10 min) or in the microwave at medium power. Roasted peppers can also be frozen for up to 3 months without problems. A practical tip: roasting a large batch of peppers on the weekend and storing them in the fridge covered with olive oil provides a ready-to-use garnish throughout the week with any fish or meat.
Nutritional information
- Calories: 310-360 kcal per serving
- Protein: 26-30 g (cod)
- Fat: 18-22 g (olive oil)
- Carbohydrates: 8-12 g (peppers + onion)
- Vitamin C: exceptional contribution from red peppers
Cod with peppers is one of the most balanced and light cod dishes: low in carbohydrates, high in protein, rich in vitamins (red peppers provide more vitamin C than oranges), and with healthy fats from olive oil. It is an ideal dish for Mediterranean diets and for those looking to eat well without excess. Roasted red pepper, in addition to vitamin C, is an excellent source of beta-carotenes and antioxidants that are enhanced by the roasting process. Combined with the omega-3 from cod and the polyphenols from extra virgin olive oil, this dish is a concentrate of beneficial nutrients for cardiovascular health, making it a smart choice for any daily meal.
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Conclusions
- Cod and peppers: a perfect combination: Cod with peppers is one of the most colorful, flavorful, and simple ways to prepare cod.
- Types of peppers for cod: If using fresh peppers: cut them in half, remove seeds, place them on a baking sheet skin-side up.
- 4 variations of cod with peppers: Instead of using the peppers as a bed, stuff piquillo peppers with shredded cod mixed with bechamel sauce.
- Tips for a perfect result: The pairing of cod with peppers deserves a special mention.
- Storage and reheating: The poached peppers can be stored for 4-5 days in the fridge and are a fantastic resource: they can be used as a side dish, as a toast base, or as a filling for empanadas.
Frequently asked questions
Fresh or canned peppers?
Fresh roasted peppers have more flavor and texture. Canned peppers (piquillo, roasted pepper) are quicker and more convenient. Both yield excellent results. If you have time, homemade roasted peppers. If not, canned without regret.
Can it be pan-fried instead of baked?
Yes, and it's quicker. Cook the loins pan-fried for 3-4 min per side and place them on the bed of peppers. Pan-frying gives an attractive golden crust. This recipe we propose is the most direct and simple version: baked or pan-fried cod loins on a bed of roasted peppers with onion and garlic.
What cut of cod should I use?
The skin-on loin is ideal: thick and juicy. The penca (cod belly) also works well and is more economical. Cod with stuffed piquillo peppers Instead of using peppers as a bed, stuff piquillo peppers with shredded cod mixed with béchamel sauce.
Can tomato be added?
Yes, a sofrito with grated tomato turns this recipe into something closer to cod with tomato or ajoarriero. Both options are excellent.
Is this dish suitable for children?
Yes, it's perfect. Roasted peppers are sweet and mild, cod is a white fish without a strong flavor, and the colorful presentation appeals to children. Boneless if you use clean loins.
Buy cod loins for peppers at Bacalalo.
→ Prepare it with Bacalalo products: Cod cheek with EVOO and bay leaf
