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Feb 8, 2019

Braised Cod Peperonata for Two

Braised Cod Peperonata for Two - a fresh Italian-inspired dish with cod simmered in a mixture of fresh red bell peppers, onions, garlic, and tomatoes and finished with a delicious sherry vinegar.

Braised Cod Peperonata for Two

If you are planning a stay at home date night dinner with your sweetheart, I recommend serving this braised cod peperonata for two.

The peperonata mixture is delicious and complex, and the dish is very light, leaving room for a romantic dessert!

How do you make cod peperonata? 

To make this dish, you first sauté onions and red bell peppers in a 10-inch skillet for about 10 minutes. Next you add the garlic, herbs, drained canned roasted tomatoes, some dry white wine, and then nestle the fish in the sauce, cover, and cook for about 10 minutes. 

Once you plate the fish, you stir some sherry vinegar and chopped parsley into the sauce and then spoon it over the fish. 

Braised Cod Peperonata for Two in a pan
Steam rising from the pan! 

About peperonata: 

Peperonata is an Italian dish of stewed sweet bell peppers, onions, and canned tomatoes. It can be served as a side dish or over chicken, pasta, potatoes, or sausage. It can also be used to make bruschetta or to top crostini. It's a really versatile and light dish.

For the tomatoes in this dinner for two, I used canned fire roasted diced tomatoes. If you can't find them, regular canned diced tomatoes would work just fine.

You can substitute any similar flaky white fish for the cod, such as halibut or haddock. I love cod and have been cooking a lot of recipes with it recently. It's a great mild white fish that's reasonably priced.

I've actually been really happy with the organic wild caught frozen cod I've found in my local grocery store.

Braised Cod Peperonata for Two - a fresh Italian-inspired dish with cod simmered in a mixture of fresh red bell peppers, onions, garlic, and tomatoes, and finished with a delicious sherry vinegar.

Serve this dish with some Italian bread to sop up the sauce and you have a complete dinner. Doesn't that sound easy and delicious? 

After this light and tasty dinner for two, don't forget the dessert.... chocolate required. Here are some suggestions! 

This recipe serves two. It can easily be doubled for a small dinner party.

I used this brand of red sherry vinegar. I first discovered it when I made these Red Pepper Coques and I highly recommend it. It's flavor is outstanding.

This month, Fish Fridays, created by Wendy of A Day in the Life on the Farm, is hosted by Culinary Adventures by Camilla. The theme is Quite the Catch! Seafood Dishes for a Romantic Evening. Be sure to check out everyone's seafood dishes for two: 

Braised Cod Peperonata

More Delicious Cod Recipes: 

Cod, peperonata, seafood, braise, romantic dinner,
seafood, dinner
Yield: 2 servings
Braised Cod Peperonata

Braised Cod Peperonata


  • 2 teaspoons olive oil
  • 1 red bell pepper, stemmed and seeded and cut into 1/4 inch strips
  • 1/2 large sweet onion, thinly sliced
  • 1 teaspoon sweet or smoked paprika
  • Salt and pepper
  • 4 cloves of garlic, minced
  • 1/2 teaspoon minced fresh thyme
  • 1-14 ounce can fire roasted diced tomatoes, drained
  • 1/4 cup dry white wine
  • 2 (6 to 8 ounce) cod fillets, about 1 inch thick, and seasoned on both sides with salt and pepper
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon sherry vinegar


  1. Heat the oil in a 10-inch nonstick skillet. Add the bell pepper, onion, paprika, and 1/4 teaspoon of salt, and stir over medium low heat. Cook for 8 to 10 minutes, until the bell peppers and onions have softened. 
  2. Add the minced garlic and thyme and cook for about 30 seconds. Add the drained tomatoes, wine, and 1/8 teaspoon of freshly ground black pepper and bring to a simmer. 
  3. Create two indentations in the sauce and add the two cod fillets. Cover them with some of the sauce, reduce the heat to low, and cover the pan. Cook for about 8 to 10 minutes, until the fish flakes and reaches an internal temperature of 140 degrees F. 
  4. Turn off the heat. Transfer the cod to two shallow bowls. 
  5. Add the parsley and vinegar to the peperonata sauce and stir. Season with salt and pepper to taste. Spoon the sauce around and over the fish and serve. 
Created using The Recipes Generator
Recipe adapted from The Complete Cooking for Two Cookbook

Would you like to comment?

  1. Karen, thanks for joining me. This looks fabulous! I'll definitely put this on the to do list when I see cod in my CSF box next.

  2. Wow, that sauce! I could just spoon that over some bread and be happy. Looks delicious, Karen!

  3. That looks delicious! I remember having a pepper and onion dish like your sauce in Spain and it was such a favorite. And perfect with cod. Can't wait to try.

  4. Oh my....I love peperonata and this dish is definitely being served up soon for Fish Friday.

  5. Looks amazing.... and to me, the sherry vinegar make the dish! just thinking about that subtle tartness... wow!

    1. Totally. I love how much that small amount of sherry vinegar punches up the flavor.

  6. I love that sauce, makes a filling meal too.

  7. I made mine with tilapia and it was so good! Thanks

    1. Great idea!! Thanks for letting me know.


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