Baked Sicilian Cod with Roasted Red Peppers

Sicilian baked cod with garlic breading resting on a bed of roasted red peppers and olives.

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Baked Sicilian Cod with Roasted Red Peppers

Lemon infused baked cod with roasted red peppers and olives.

Prep Time8

Cook Time22

Total Time30

Course: Dinner

Cuisine: Italian, Sicilian

Servings: servings

Calories: 624kcal

Author: Anecia Hero

Ingredients

2 pounds cod or halibut
3 tablespoons olive oil
1 teaspoon salt, divided (sprinkle ½ teaspoon on each side of the cod filets)
½ teaspoon fresh ground black pepper, divided (sprinkle ¼ teaspoon on each side of the cod filets)
4 tablespoons fresh lemon juice

Bread Topping

½ cup crumbled buttery crackers (Ritz crackers) (about 15 crackers)
⅓ cup Panko breadcrumbs
3 tablespoons finely minced fresh parsley
2 teaspoons minced garlic
2 teaspoons lemon zest
4 tablespoons melted unsalted butter
1 teaspoon salt

Roasted Pepper and Olive Mixture

3 tablespoons olive oil
12 ounces roasted red peppers, drained and diced (about 1¼ cup diced)
1 cup sweet yellow onion, finely diced
2 teaspoons minced garlic
1½ tablespoons balsamic vinegar
1 tablespoon drained capers
1 cup Castelvetrano olives (drained and quartered)
½ teaspoon dried basil
¼ cup pine nuts, toasted (optional)
1 teaspoon salt
1 teaspoon fresh ground black pepper

Instructions

Preheat oven to 400°F
Drain and chop the red peppers and capers; set aside
Cut the olives into quarters; set aside
Chop onion; set aside
Zest lemon, chop basil and squeeze lemon juice to measure; set aside
4 tablespoons fresh lemon juice, 2 teaspoons lemon zest, 12 ounces roasted red peppers, drained and diced, 1 cup sweet yellow onion, finely diced, 1 cup Castelvetrano olives (drained and quartered), 1 tablespoon drained capers
Pat dry cod fillets and cut into smaller pieces; add olive oil to baking dish; coat each fish fillet in the oil, and lightly season both sides of the fish with salt and pepper; bake uncovered for 10 minutes
3 tablespoons olive oil, 1 teaspoon salt, divided, ½ teaspoon fresh ground black pepper, divided , 2 pounds cod or halibut
While the cod is baking, make the topping: finely crush about 15 buttery crackers. In a medium mixing bowl, combine topping ingredients and set aside
½ cup crumbled buttery crackers (Ritz crackers), ⅓ cup Panko breadcrumbs, 3 tablespoons finely minced fresh parsley, 2 teaspoons minced garlic, 2 teaspoons lemon zest, 4 tablespoons melted unsalted butter, 1 teaspoon salt
Toast the pine nuts (optional): pour pine nuts into a small dry skillet on medium heat; stirring constantly, cook for 2-3 minutes until pine nuts begin to brown and you can smell them.
¼ cup pine nuts, toasted
Make the roasted pepper and olive mixture:
In a large skillet add olive oil, onions, sliced drained roasted peppers, and quartered olives; saute 5 minutes on medium high heat; add garlic, capers and basil; cook for about 15 minutes, stirring occasionally, until the moisture from the peppers and olives has reduced; lightly season with salt and pepper. Keep warm on simmer until the fish is done.
3 tablespoons olive oil, 12 ounces roasted red peppers, drained and diced, 1 cup sweet yellow onion, finely diced, 2 teaspoons minced garlic, 1 tablespoon drained capers, 1 cup Castelvetrano olives (drained and quartered), ½ teaspoon dried basil, 1 teaspoon salt, 1 teaspoon fresh ground black pepper
Remove cod from the oven, drizzle lemon juice over the fillets and put a scoop of the bread topping on each fillet. Press the breading onto the fillet, return to the oven and bake another 12 minutes uncovered
4 tablespoons fresh lemon juice
Add balsamic vinegar to the olive mixture and give it a good stir. Plate olive mixture and top with baked fillets. Drizzle a little of the lemon oil (from the baking pan) over each fillet. Garnish with toasted pine nuts.
1½ tablespoons balsamic vinegar, ¼ cup pine nuts, toasted

Notes

You can make the olive mixture and garlic breadcrumb topping in advance.
Be sure to get pitted Castelvetrano olives
If you like the saltiness of traditional olives (like Spanish olives), you can use them instead of the Castelvetrano. The dish will be much saltier, though...

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