About this recipe:These cod fillets in a piquant red sauce of tomatoes, pimentos, veg, herbs and lemon are a traditional Sephardic Jewish Passover dish served hot with the Passover meal, or cold the next day.
4 tablespoons olive oil
4 tablespoons minced fresh parsley
225g jarred roasted red peppers, chopped
salt and pepper
3 tomatoes, chopped
2 carrots, sliced
2 sticks celery, sliced
2 cloves garlic, minced
3 tablespoons fresh lemon juice
6 (85g) cod fillets
1 teaspoon caster sugar
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Method Prep:15min › Cook:20min › Ready in:35min
Heat oil in a large saucepan over medium low heat. Add the parsley, roasted peppers, salt, pepper, passata and fresh tomatoes and bring to the boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
When the fish is cooked, remove from heat. Let cool and serve cold.