Codfish Scaloppine with Sweet Peppers and Marjoram
|
Ingredients
| 8 tbsp. | virgin olive oil | | 1 | md. onion, chopped into 1/4-inch dice | | 2 | lg. red bell peppers | | 2 | lg. yellow peppers | | 2 | lg. green peppers | | 1 tsp. | dried marjoram leaves | | 1 lb. | fresh cod fillet, from thickest part of the fish | | 4 oz. | all-purpose flour | | Salt, to taste | | Freshly ground black pepper, to taste | | 1 cup | dry white wine | | 4 tbsp. | fresh marjoram leaves |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In a 12-inch skillet, heat 4 tbsp. olive oil until smoking. Remove ribs, seeds, and stem from all peppers and chop into 1/2-inch dice. Sauté onion in smoking oil until wilted. Add peppers and dried marjoram and cook until softened yet still holding individual shape (6 to 7 minutes). Remove from heat and set aside.
Heat 4 tbsp. virgin olive oil in 12-inch non-stick skillet over moderate heat. Slice codfish into 8 medallions approximately 1/2-inch thick, season with salt and pepper and dredge in flour. Place in skillet and sauté until golden brown on one side. Without turning fish, add wine and cooked pepper mixture and bring to a boil. Simmer 3 minutes, turn fish over, and simmer for 2 minutes more. Add fresh marjoram leaves, mix and remove fish from sauce to four individual plates. Spoon sauce over each fillet and serve.
Similar Recipes
seafood