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Baked cod with sweet peppers and black pepper
Serves 4 as a main course

  • 4 pieces of cod fillet (or tilapia) 125-150g each
  • 20g black peppercorns
  • 125ml crème fraîche
  • 2 red sweet pointed peppers, in thin strips
  • equipment: pestle and mortar

Preheat the oven to 160ºC. Salt the pieces of fish on all sides. Put the peppercorns in the mortar and grind them roughly, until all the corns have cracked. Sift the contents through a coarse sieve so you’ll be left with the bigger pieces; you wont need the pepper dust for this recipe. Mix the cracked pepper and a little salt with the crème fraîche. Put the mixture in an oven dish big enough for the fish to fit snugly and turn the fish in the cream. Mix the strips of pepper with some salt and divide them over the fish and the dish. Bake for 20 minutes in the oven, uncovered.

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