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Cod-stuffed Romano peppers recipe

Cod-stuffed Romano peppers recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Cod

This is an excellent pescatarian dish which is also gluten-free if you don't garnish with breadcrumbs (or you can use gluten free bread). You can make it as spicy hot or mild as you like! If you don't use samphire, then all of the other ingredients are easily sourced. For a main course, serve with mashed or roast potatoes with a side salad topped with any remaining samphire.

7 people made this

IngredientsServes: 5

  • 5 Romano peppers
  • olive oil, to taste
  • large (40g) knob butter
  • 1 dash vegetable oil
  • 1 hot red chilli, seeded and finely diced
  • 2 large garlic cloves, finely diced
  • 1/5 small red onion, finely diced
  • 1 tomato, roughly chopped
  • 450g cod cheeks (or cod pieces)
  • chopped fresh dill, to taste
  • salt, to taste
  • 1 handful samphire (optional)
  • juice of 1/2 lemon
  • fine breadcrumbs (optional)

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat the oven to 170 C / 150 C fan / Gas 3.
  2. Slice off the top of each Romano pepper then halve lengthways and remove and discard the pith and seeds. Lay Romano peppers cut side up on a baking tray and drizzle with olive oil.
  3. Bake in the preheated oven for 10 minutes. They should be slightly firm enough to hold their shape. Remove from the oven.
  4. Meanwhile, heat the butter and a dash of veg oil in a frying pan over a medium heat until hot, then add the chilli, garlic and onion. Cook and stir until soft, about 5 minutes. Add the chopped tomato and stir well. Add the fish, and reduce the heat to low. Cook for 5 to 10 minutes, breaking up the larger pieces to ensure they're no longer translucent inside and an even white colour throughout. Transfer to a bowl, add dill to taste and stir well. Add salt to taste.
  5. If using, blanch the samphire for 1 minute in boiling water then drain and set aside.
  6. Fill up each Romano pepper half with the cod filling and squeeze a bit of fresh lemon over. If using breadcrumbs, sprinkle over generously to create a crust then drape several stems of samphire over each pepper half.
  7. Bake in the oven for 15 minutes until the breadcrumbs are golden brown. Remove from the oven and serve.

Tip

This recipe works well with ground black pepper to taste, and any other herbs you like with fish - thyme is good, and also chervil, chives, parsley, etc.

Samphire

Gather this wild food sustainably by cutting just the tips of the plant, allowing the samphire to regrow as a healthy plant. With miniature similarities to asparagus in texture, colour and appearance, you can feel comfortable using marsh samphire in any dish that you would use asparagus.

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Lisa Faulkner’s Cod, Potato and Romano Pepper Traybake Recipe

Feed four with this easy, veggie-stuffed traybake from Lisa Faulkner’s kitchen.

Serves 4 Total Time 1 hour

Ingredients

  • 700g baby new potatoes
  • olive oil
  • 250g Ocado baby plum tomatoes, halved
  • 2 Romano peppers, deseeded and sliced
  • 250g Ocado Piccerella peppers, deseeded and sliced
  • 1 Ocado garlic clove, smashed

Instructions

  • 1 tbsp white wine vinegar
  • 1 tsp sweet smoked paprika
  • 4 Ocado cod fillets
  • juice of half an Ocado lemon
  • handful of fresh chopped parsley
  1. Preheat the oven to 180°C fan/200°C/gas mark 6. Bring the potatoes to the boil and simmer for 20 minutes until cooked. Drain and tip them into a roasting tin. Crack with the back of a spoon and drizzle with olive oil, salt and pepper. Cook for approximately 30 minutes.
  2. Put the tomatoes, peppers, smashed garlic clove, white wine vinegar and paprika into a roasting dish. Add a drizzle of olive oil plus some salt and pepper and cook for around 30 minutes.
  3. Remove from the oven and spoon your tomato mix into the potatoes. Drizzle the cod fillets in a little oil and rest them on top. Place back in the oven for 10 minutes. Add a good squeeze of lemon and sprinkle some fresh, chopped parsley over the top.

Check out more of Lisa’s recipes by visiting our Lisa Faulkner recipe collection.


Notes about this recipe

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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

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Stuffed Red Romano Peppers

Heralding the arrival of autumn, the produce shelves are groaning with sweet peppers, fire engine red and yellow lime green, sunset hues of orange and gold. Long, skinny and curvaceous, taut, squat and plump, they are full of promise. I load them into my shopping basket by the kilo. Running through my head is a pepper party, ratatouille, caponata, stuffed peppers, north African eggs, roasted pepper salad, preserved peppers, peperonata.

Stuffed vegetables are an old favourite at our dinner table, an autumn vegetable indulgence using not only peppers, but tomatoes, eggplants and golden nugget pumpkins. Stuffed red peppers had been on my mind since reading Ottolenghi’s mother’s recipe in “Jerusalem” so her recipe seemed a logical starting point, a deviation from my usual recipe. The flavours of lamb and rice with heady aromatic spice are a delicious complement to sweet vegetables so I began by making a batch of baharat, a Lebanese spice mix.

I’ve made stuffed peppers a couple of times in the last fortnight. The first batch a pretty much followed the Ottolenghi’s recipe except for the onion. I found the meat filling too firm and dry, maybe my lamb mince was too lean, so when I made the second batch I made adjustments to lighten and loosen the texture and increase the intensity of the flavour. Here’s my recipe very loosely based on the recipe published in “Jerusalem.”


8 large Romano peppers
sauce:
600g tomatoes, skinned and chopped
2 large cloves garlic finely chopped
A generous sprig of fresh lemon thyme
2 tablespoons olive oil
1 teaspoon sea salt
Freshly ground black pepper
1 cup stock
stuffing:
100g basmati rice
500g minced lamb
2 cloves garlic, finely chopped
1 1/2 tablespoons baharat
1 tomato skinned, deseeded and finely chopped
2 tablespoons dried mint
1/2 cup finely chopped parsley
2 teaspoons sea salt
Generous grinding black pepper
sauce:
Peel and chop the tomatoes for the sauce. Set one tomato aside for the stuffing.
Heat the olive oil and tomatoes in a heavy lidded pan that will fit the peppers in one layer, add the, garlic, lemon thyme and stock then season generously with sea salt and pepper.
Bring to the boil, reduce the heat and simmer for 15 minutes.
stuffing:
Boil the rice in salted water for 5 mins.
Drain the rice, refresh under cold water and set aside to cool.
Roast the baharat in a dry pan until the spices are toasty brown and fragrant.
In a large bowl weigh and measure all the other ingredients, add the rice and baharat, then using clean hands knead the meat, herbs, spices, tomato, rice and seasonings until the mixture is very well mixed.
Wash the peppers, then assess how each naturally sits and cut a slit from the stem end down, along the top edge.
Using your fingers, carefully remove the core, seeds and soft membranes. Shake any loose seeds out of the inside.
Divide the stuffing into 8 portions then gently fill the pepper cavities.
Arrange the peppers in a single layer in the sauce, then spoon a tablespoon of sauce into each pepper.
Return the sauce to the boil, cover the pan and simmer for 45 minutes, basting the peppers with sauce frequently.
Remove the peppers to a serving plate and keep warm.
Turn the heat to high under the sauce and reduce until thickened. Spoon the sauce over the peppers and serve with a simple rocket salad.
Serves 4


Feta-Stuffed Romano peppers

This Mediterranean-inspired recipe is tangy, easy and filling.

Ingredients

  • 3 whole Romano Peppers
  • ½ pounds, ⅞ ounces, weight Feta Cheese
  • ½ bulbs Onion, finely chopped
  • 2 whole Mushrooms, Finely Chopped
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 Tablespoons Mediterranean Spice Mix ( I Use One Intended For Olives In Oil)
  • 1 dash Oil

Preparation

Preheat your oven to 180°C/325°F.

Cut the top off the peppers and take out all the seeds and ribs. Mix the feta, onion, mushrooms and spices together. Take a spoon and fill the Romano peppers with the feta mix use a teaspoon, that makes it easier to get into more contorted peppers. Do not be afraid to really squish the mixture in until the pepper is ready to burst.

Slightly oil a roasting tin or casserole dish to prevent sticking. Place the peppers in the tin and surround with any leftover filling. Place in the oven for roughly 45 minutes (this depends on your oven, just check up on them after 30 minutes to see how they are doing. If they are starting to look soft and a bit withered, that´s perfect!


Moroccan stuffed peppers recipe

This recipe adds a twist on stuffed peppers with bakoula salad, a typical Moroccan side dish. Traditionally made with mallow, this version of bakoula is made with swiss chard.

Recipe from Casablanca: My Moroccan Food by Nargisse Benkkabou. Published by Mitchell Beazley, £20.

Ingredients

  • 4 romano peppers
  • 50 g blanched hazelnuts
  • 50 g Greek yogurt
  • 2 tbsp lemon juice
  • 4 romano peppers
  • 1.8 oz blanched hazelnuts
  • 1.8 oz Greek yogurt
  • 2 tbsp lemon juice
  • 4 romano peppers
  • 1.8 oz blanched hazelnuts
  • 1.8 oz Greek yogurt
  • 2 tbsp lemon juice
  • 800 g swiss chard, stalks removed, leaves cut into strips 3cm (1 inch) wide
  • 3 tbsp finely chopped flat leaf parsley
  • 3 tbsp finely chopped fresh coriander
  • 3 tbsp lemon juice
  • 4 garlic cloves, peeled and crushed
  • 1.5 tsp paprika
  • 1 pinch ground cumin
  • 0.5 tsp salt, or more to taste
  • 4 tbsp olive oil
  • 28.2 oz swiss chard, stalks removed, leaves cut into strips 3cm (1 inch) wide
  • 3 tbsp finely chopped flat leaf parsley
  • 3 tbsp finely chopped fresh coriander
  • 3 tbsp lemon juice
  • 4 garlic cloves, peeled and crushed
  • 1.5 tsp paprika
  • 1 pinch ground cumin
  • 0.5 tsp salt, or more to taste
  • 4 tbsp olive oil
  • 28.2 oz swiss chard, stalks removed, leaves cut into strips 3cm (1 inch) wide
  • 3 tbsp finely chopped flat leaf parsley
  • 3 tbsp finely chopped fresh coriander
  • 3 tbsp lemon juice
  • 4 garlic cloves, peeled and crushed
  • 1.5 tsp paprika
  • 1 pinch ground cumin
  • 0.5 tsp salt, or more to taste
  • 4 tbsp olive oil

Details

  • Cuisine: Moroccan
  • Recipe Type: Peppers
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Start with roasting the romano peppers. Use a knife to make a vertical incision 5cm (2 inches) in length from the stem end towards the other end of each pepper, making sure that you don&rsquot cut right to the ends. You will use this incision to scoop out the seeds once the peppers are cooked.
  3. Lay the peppers in a roasting tin and roast for about 25 minutes or until their skins look wrinkly and their flesh is soft. Remove from the oven and leave to cool.
  4. Meanwhile, heat a dry frying pan over a medium-high heat, add the hazelnuts and toast for about 5 minutes, stirring occasionally, until golden.
  5. Leave to cool for a few minutes, then use a food processor or pestle and mortar to coarsely grind the nuts. Set aside until ready to serve.
  6. To make the bakoula salad, heat the olive oil in a large saucepan over a medium-low heat.
  7. Add the swiss chard and then stir in the remaining ingredients, cover the pan and cook for about 8 minutes until the chard is soft.
  8. Uncover the pan and cook for a further 5 minutes or until all the liquid has evaporated, stirring occasionally. Taste and adjust the seasoning, adding more salt if necessary.
  9. Remove the pan from the heat and set aside until ready to stuff the peppers.
  10. Once the peppers are cool enough to handle, use a spoon to carefully extract and discard the seeds, making sure that you don&rsquot damage the flesh.
  11. Mix the yogurt and lemon juice together in a small bowl.
  12. Divide the bakoula salad into quarters and use one-quarter to stuff each romano pepper.
  13. To serve, drizzle the yogurt sauce on to the stuffed peppers and scatter with the ground hazelnuts.

This recipe from Casablanca: My Moroccan Food by Nargisse Benkkabou. Published by Mitchell Beazley, £20. Photography by Matt Russell.

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Cod-stuffed Peppers Recipe

Place the cod in a small saucepan with oil, the crushed garlic and the chili, over a medium heat. Let it cook for around 15 minutes. Remove, flake the cod and set aside the oil.

Place the soaked bread into a blender. Blend, gradually adding the oil to create a kind of mayonnaise. Add the flaked cod, salt and set aside.

Use a spoon to help fill 8 peppers. Close them with a cocktail stick if desired. Bake for 8 minutes at 180º and set aside to serve.

Meanwhile, blend a couple of peppers with the cream, place in a saucepan and warm through. Add salt to taste.

Place some slices of toasted bread on a tray. Pour a little sauce on each and finish off with a stuffed pepper held on with a skewer. Cut some chives to put on top of the peppers.


Baked Cod and Omelette Stuffed Bell Peppers

I was craving a caveman breakfast this morning, and then I decided, hey! go for it! I don’t always crave typical breakfast meals in the morning, especially when I wake up hungry or after fast cardio. Whether you’re extremely or moderately physically active, always find ways to incorporate protein into every meal you have. Eat enough carbs to give you energy to function and enough protein to keep you full throughout the day. A good balance is always the key to achieving a healthy mind and of course a healthy body

² Ingredients

  • 450 g Cod
  • 1/3 tbsp Parmesan Cheese (Shredded)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Red or Cayenne Pepper
  • 1 oz Chives
  • 1 large (approx 3-3/4" long, 3" dia) Bell Peppers
  • 1 dash Sea Salt
  • 1/4 cup, chopped Red Onions
  • 1 oz Grape Tomatoes
  • 2 serving (serving = 1 egg) Eggland's Best Cage Free Eggs
  • 1 serving (serving = 1 tsp) Coconut Secret Raw Coconut Aminos

Q Directions

Core bell peppers and slice them in half.

Whisk eggs in a medium bowl and add remaining ingredients and spices. Mix until well incorporated.

Place bell peppers on baking sheet lined with parchment paper and drizzle 1 tsp or olive oil around the edges of the peppers.

Evenly pour mixture into both bell peppers. Some of the egg will leak out but that’s normal.

Bake for 20-25 minutes or until the egg is set in both of them.

When ready, top with hot sauce of choice and parmesan cheese while it’s still hot and enjoy!


Notes about this recipe

Member Rating

Categories

Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


Cod-stuffed Romano peppers recipe - Recipes

FOR THE BRANDADA:
1 lb. salt cod
1 bay leaf
4 russet potatoes, peeled, boiled, and mashed
4 cloves garlic, peeled and minced
1 cup mild, extra-virgin olive oil
Salt and freshly ground black pepper
FOR THE PEPPERS:
16–24 piquillo peppers
Extra-virgin olive oil

1. For the brandada: Soak salt cod in water to cover in a large bowl in the refrigerator for 48 hours, changing the water 3–4 times a day. Cut fish into several pieces, place in a large pan with cold water to cover, add bay leaf, and bring to just below the boiling point on medium heat. Cover, remove from heat, and set aside for about 10 minutes. Transfer fish to a plate and set aside to cool. Remove any skin or bones from cooled fish, then flake the flesh with a fork. Mix fish and potatoes together in a large bowl, mashing vigorously with a fork. Beat in garlic. Add oil bit by bit, beating it into the mixture slowly until the brandada has absorbed it all and has the consistency of a coarse purée. Season to taste with salt and pepper.

2. For the peppers: Preheat oven to 350°. Fill peppers with brandada, using a small spoon and taking care not to tear the flesh. Place the filled peppers on their sides in a lightly oiled baking dish just large enough to hold them. Bake peppers for about 20 minutes, or until filling is heated through.


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