Pacific Cod Fillets with Tomato-Pepper Medley

Pacific Cod Fillets with Tomato-Pepper Medley
  • 1 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 0:23 Total Time


Add all
  • 6

    plum tomatoes, cut into 6 pieces

  • 1

    yellow pepper, cut into thin strips

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    garlic clove, chopped

  • 2 tsp.
    (10 mL)

    fresh oregano

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    corn syrup

  • 2 x 6 oz
    (2 x 180 g)

    pacific cod fillets

  • 2 Tbsp.
    (30 mL)

    lemon juice


In a bowl, combine tomatoes and pepper with oil, garlic, half the oregano, vinegar, salt and pepper.

Microwave corn syrup on high for 10 seconds to liquefy it, then add to tomatoes.

Set aside.

Sprinkle lemon juice and remaining oregano over fillets.

In a non-stick grilling pan, cook fillets on medium-high heat 2 minutes per side or until lightly browned and fish breaks apart when lightly pressed.

Wipe pan with paper towels, add vegetable mixture and cook on high for 4 minutes, stirring gently. When tomatoes are tender and lightly browned, cooking is done.

Serve hot fish with warm tomatoes and their pan juices.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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