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Poached Cod with Roasted Peppers, Capers, and Spinach

Jean Allsopp
Yield Makes 4 servings


  • 3 medium red bell peppers, halved and seeded
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons capers
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds cod loin fillets
  • 1 cup dry white wine
  • 1 cup water
  • 1 tablespoon olive oil
  • 3 garlic cloves, thinly sliced
  • 2 (9-ounce) bags spinach

How to Make It

  1. Place pepper halves, cut sides down, on a lightly greased baking sheet. Broil 20 minutes or until peppers are blistered. Cool and remove skins.

  2. Cut bell peppers into 1/2-inch strips. Combine peppers, 1/2 cup olive oil, and next 4 ingredients. Cover and chill.

  3. Place cod fillets in a lightly greased, shallow roasting pan. Pour wine and water over fish. Cover loosely with foil. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Carefully remove fish from pan to a serving platter; cover and keep warm.

  4. Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add garlic; sauté 2 minutes or until lightly browned. Reduce heat to low; gradually add spinach. Cook 2 minutes or just until wilted, stirring constantly.

  5. Place fish on top of spinach, and top with marinated peppers and capers. Serve immediately.

  6. Note: For flavor and texture, we prefer slightly wilted spinach. To avoid health concerns, thoroughly cook the spinach, or substitute kale, arugula, or other greens.

  7. Wine note: A lovely, all-purpose wine to pair with this cod recipe is the Chateau Ste. Michelle 2004 Horse Heaven Sauvignon Blanc ($18). If you want to expand your vino repertoire, try Garnacha, Las Rocas de San Alejandro, 2003, Calatayud, Spain ($10), recommended by Michael Flynn, wine director and sommelier for Kinkead's Restaurant in Washington, D.C.