Cod with Pepper and Basil Sauce

Ingredients

White fish (fillet) 500 g

Bell pepper 1

Tomato 1

Lime 1

White onion 1/2

Garlic 2 cloves

Fresh basil 1 handful

Rosemary 2 sprigs

Parsley 1 bunch

Turmeric 1 tbsp

Ground black pepper

Olive oil

Blanch the tomato. Make a cross in the tomato and immerse it in boiling water for a couple of minutes. Peel and remove the seeds.

Finely chop the pepper and tomato, then chop the onion, garlic, basil, and parsley. Sauté the onion and garlic in a frying pan with olive oil (refined) and 3 tbsp water. Add the peppers and simmer for 10 minutes.

Add the tomato, basil, parsley, turmeric, and ground black pepper. Squeeze the lime juice into the mixture. Simmer for another 5-6 minutes. The sauce is ready!

Preheat the oven to 180°C. Wash the fish fillets and place them in a baking dish. Spoon the sauce directly over the fish and garnish with rosemary. Cook for 20 minutes.

As a reminder of the asparagus recipe, boil in salted water with a tablespoon of olive oil for 2-3 minutes (depending on the size and youth of the stalks), then immediately transfer to cold water.

Enjoy!