Cod Portuguese
How to prepare cod Portuguese with sherry.
Servings: 4 servings
Equipment
- large skillet
Ingredients
- 4 cod fillets about 6 ounces each, skinless & boneless
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- ½ cup dry sherry
- 1 cup cherry tomatoes halved
- 1 teaspoon smoked paprika
- salt & freshly ground pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
- lemon wedges for serving
Instructions
Prepare the cod
- Pat cod fillets dry and season lightly with salt and pepper.
Sear the cod
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add cod fillets and sear for 2–3 minutes per side until lightly golden. Remove cod and set aside.
Sauté vegetables
- In the same skillet, reduce heat to medium and add butter and remaining olive oil. Sauté onion and garlic for 2–3 minutes until softened. Add bell peppers and cook for another 3–4 minutes.
Deglaze with sherry
- Pour in the sherry and simmer for 2–3 minutes, scraping up any browned bits from the pan.
Add tomatoes and paprika
- Stir in cherry tomatoes and smoked paprika. Simmer for 5 minutes until tomatoes soften slightly. Taste and adjust seasoning with salt and pepper.
Return cod to the pan
- Nestle the cod fillets into the vegetable and sherry mixture. Cover and cook for 5 minutes, or until cod is opaque and flakes easily with a fork.
Finish and serve
- Sprinkle chopped parsley over the dish. Serve hot with lemon wedges on the side and, if desired, boiled potatoes or crusty bread to soak up the sauce.
Notes
This version keeps the essence of the classic Portuguese fish dish but gives it a richer flavor profile with cod and sherry. The sherry adds a subtle sweetness and depth that complements the smoky paprika and fresh vegetables.