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New recipe

Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin Spanish olive oil
  • 1 fillet of cod 400g
  • 3 cloves garlic
  • 1 small onion
  • 1/2 red capsicum
  • 1/2 green capsicum
  • 1/4 tsp smoked paprika
  • 400 gram can tomato puree
  • sea salt
  • black pepper
  • white sugar
  • fresh parsley
  • lemon


  1. Thinly slice 3 cloves of garlic, finely dice 1 small onion, finely dice 1/2 of a red capsicum and 1/2 of a green capsicum, pat down a 400g fillet of cod with paper towels, cut it into 4 evenly sized pieces, then season them with sea salt and freshly cracked black pepper
  2. Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the fillets of cod into the pan skin side up, 2 minutes later flip the fillets, after a total cooking time of 4 minutes remove the cod fillets from the pan and transfer them into a dish and cover it with plastic wrap
  3. Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the cod, after about 1 minute add the diced capsicum into the pan and cook for about 5 minutes, then season everything with sea salt, freshly cracked black pepper and a generous 1/4 teaspoon of smoked paprika and mix everything together, then add one 400 gram can of tomato puree, season again with sea salt, freshly cracked black pepper and a kiss of white sugar, mix it all together until well combined and lower the fire to a LOW heat
  4. After leaving the sauce to simmer for 5 minutes add the fillets of cod back into the pan and place a lid on top, 2 minutes later remove the lid and transfer the pan to a flat surface, serve directly from the pan, garnish with some freshly chopped parsley and a couple slices of lemon, enjoy!

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