Piquant Pepper-Baked Cod and Filo Crunch Recipe

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serves: 2

Taken from Food with Friends by The Sorted Crew (Penguin eBooks; £9.99; also available as eBook chapters)


  • 2 red onions
  • 2 red peppers
  • 2 cloves of garlic
  • 1 red chilli
  • Glug of olive oil, plus extra for brushing
  • Tbsp capers, drained
  • A few sprigs of fresh parsley
  • 2 cod fillets, skinned
  • 4 sheets of filo pastry
  • Squeeze of lemon juice


  • Preheat the oven to 180°C

  • Peel and slice the onions thinly, then de-seed and slice the peppers to a similar size

  • Peel and crush the garlic, and de-seed and slice the chilli

  • Heat the oil in a pan and add the onions and peppers

  • Cook gently for 15 minutes until they are soft and sweet, then stir in the garlic, chilli and capers and cook for a few more minutes

  • Chop the parsley and stir through the pepper mixture, then transfer it all to an ovenproof dish

  • Place the cod fillets on top of the pepper mixture and sit the dish on one half of a large baking tray

  • Brush each pastry sheet with a little olive oil, then rip them in half and scrunch all the bits into loose balls

  • Scatter the pastry balls on to the baking tray beside the fish and season everything with salt and pepper

  • Bung the whole lot in the oven and cook for 20 minutes, until the fish is cooked through and the pastry is golden and crisp

  • Serve immediately with a squeeze of lemon juice and fresh green vegetables on the side.

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(10 ratings)
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