Cod Fillet with Peppers

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With this recipe I intend to start publishing recipes for one person. The same can also be made for more people, just multiply the number of ingredients by the number of diners. I thought that this can be useful to the many people who live alone and who, especially at a time like this (pandemic), cannot organize lunches or have friends over.

Eating a meal alone does not necessarily mean preparing sad and monotonous dishes. Varying your diet, adding color to your dish is also essential for a healthy life. Furthermore, using the right quantities for one person helps to avoid having leftovers and not having to eat the same things over several days. In this recipe I used very small peppers that have been found in supermarkets for some years. They are packaged in transparent boxes and are of mixed colors, they are tender and cook in a few minutes, ideal for coloring a single person’s plate. Initially they were imported from Florida but now they are also grown in Sicily.

Cod Fillet with Peppers

Recipe by Daniela FrancescuttoCourse: Fish, Recipes


Prep time


Cooking time




  • 1 cod filet

  • 4 small red and yellow peppers

  • 6 capers in salt

  • 4 Taggiasca olives

  • 1 spring onion

  • 2 tablespoons of olive oil

  • Salt and pepper

  • 1/2 teaspoon of turmeric

  • 11/2 glass of water and white wine (half water and half wine)


  • Cut the spring onion into thin slices
  • Cut the peppers into small pieces
  • Pour the oil, onion and peppers into a non-stick pan
  • Turn on the heat and fry the onion and peppers for 5 minutes
  • Dissolve the turmeric in the liquid (water and wine) and pour into the pan, cook for another 10 minutes over medium heat
  • Wash the capers with cold water to remove the salt and pour them into the pan
  • Add the Taggiasca olives
  • Wash the fillet and dry it thoroughly
  • Make a space in the center of the pan to insert the fillet.
  • Cook for about 4/5 minutes per side
  • Add salt and pepper and serve piping hot

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