Fricassee Of Cod With Red-Pepper Compote

Ingredients

• 4 tablespoons olive oil
• 2 sweet red bell peppers, 1 pound, thinly sliced, about 2 cups
• 2 cups thinly sliced onions
• Salt and freshly ground pepper to taste
• 2 tablespoons fresh lemon juice
• 3 tablespoons water
• 1 large fillet of codfish, about 2 pounds, cut into 4 equal portions
• 2 tablespoons flour
• 1 garlic clove, crushed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    380 calories; 15 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 42 grams protein; 97 milligrams cholesterol; 263 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat two tablespoons of olive oil in a saucepan. Add the red peppers, onions, salt and pepper. Cook and stir over medium heat for 10 minutes. Remove and drain the excess oil.
2. Put the mixture in a food processor or blender. Add the lemon juice and water and chop coarsely. Set aside.
3. Put the pieces of fish on a flat surface and sprinkle them with salt and pepper. Dip the pieces in flour, coat well on all sides and shake off the excess flour.
4. Heat the remaining two tablespoons of olive oil over medium-high heat in a nonstick skillet. Add the pieces of fish. Cook and brown both sides for five minutes. Add the garlic and the reserved pepper and onion mixture. Cover and cook for five more minutes. Serve very hot.

30 minutes