Deliciously fried fish with a spicy sauce of tomatoes and Belgian beer. As a side dish a small bellpepper bowl stuffed with vegetables.
Prep Time 15mins
Cook Time 25mins
Total Time 40mins
For the sauce:
1can of diced tomatoes300gr
1garlic clovefinely sliced
1bottle of good Belgian Blond beerpreferably Leffe blond
1tbspTobascoor more if you prefer more spiceyness
2tbspfinely chopped parsley
For the bellpepper bowl:
2bellpepperscut in half lengthwise and deseeded
1sweet potatofinely diced
1red onionfinely diced
1red chilifinely sliced and deseeded
4codfillets (you can take the skinless fillets from the freezer.
100grbacon or pancetta
S&Psalt n pepper
Preheat oven to 180 Celsius
Defrost the cod fillets for at least one hour
Prepping the sauce:
Briefly glaze the onion and garlic in a hot frying pan. Add the tomato (the whole can) en 3/4 bottle of Blond beer. Bring to a boil and add Tobasco to taste
Reduce the sauce for about twenty minutes or until it's reduced to half its size. Give the sauce a stir now and then to prevent is from sticking to the bottom of the pan. During the stirs finish the remaining beer in the bottle before it gets luke warm
Bring the reduced sauce to taste with S&P
Prepping the Bellpepper bowls:
Clean the cauliflower and cut into little chunks. Then pulverize in a foodprocessor until you get a grainy, cous cous like structure
Briefly glaze the chopped onion and mushrooms in a hot and oiled frying pan. Then add zucchini, sweet potato, chili and cauliflower and stir fry for one minute on high heat. Add the vegetable stock and let this steam on a medium heat until the veggiesmix has only a little moist left. Add S&P to taste
Fill the bellpepper halves with the veggiesmix and sprinkle some chopped pumpkinseeds on top of the mix. Put in the heated oven until the bellpepper is done but still slightly firm. After fifteen minutes check the bellpeppers every five minutes if they are ok. When you get the little bowls out of the oven sprinkle with some chopped coriander.
Marinate the defrosted codfillets with curry, S&P and then wrap them in the thin strips of bacon. Heat a frying pan and use as little oil as possible
Bake the little parcels brown and crispy in about 2 to 3 minutes for each side
Plate up the cod parcel and put one bellpepper dish next to it. Pour a big spoon of the red beer sauce on the fish and finish of with some chopped parsley for garnish. Serve the remaining sauce in a separate bowl.