Spanish cod with sweet and smoky veg
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Spanish cod with sweet and smoky veg
Recipe by Anna Glover
This one-pan dinner is a midweek lifesaver - to bulk up, add a tin of butterbeans to the sauce, and serve with crusty bread or rice
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
220Kcal
Fat
5gr
Saturates
0gr
Carbs
15gr
Sugars
15gr
Fibre
7gr
Protein
27gr
Salt
0.4gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 2 tsp olive oil
- 2 red peppers, deseeded and sliced
- 1 courgette, sliced
- 2 garlic cloves, sliced
- 2 tsp smoked paprika, plus a pinch
- 1 x 400g tin cherry or chopped tomatoes
- 2 tsp sherry or red wine vinegar
- a pinch of sugar
- 1 x 250g pack skinless and boneless cod fillet
- 2 tbsp chopped flat-leaf parsley, optional
Step by step
- Heat the oil in a medium frying pan and fry the peppers for 5 minutes on a high heat, then add the courgette and fry for another 5 minutes, stirring frequently, until the vegetables are tender. Add the garlic and paprika, and fry for another minute before tipping in the tomatoes, with a splash of water to rinse out the tin, plus the vinegar and a pinch of sugar. Simmer for 5-8 minutes, uncovered, until thickened.
-
Season the fish both sides with salt, pepper and add a pinch of paprika, then nestle into the sauce. Cover loosely with a lid or baking sheet and cook for another 6-8 minutes until the fish is opaque and flaky. Scatter with parsley, if you have some, to serve.TipTo bulk up
Add a tin of butterbeans to the sauce, and serve with crusty bread or rice
