North Sea Cod with Summer Vegetables

Vegetables: Quarter three peppers (red, yellow, green), thinly peel the skin with a peeler and cut into small cubes. Sauté the onion and garlic clove with olive oil in a frying pan, add the diced peppers and zucchini, season with salt and pepper, toss briefly and cook until al dente. Pour into a sieve, collect the vegetable stock and keep the vegetables warm.

Sauce: Juice 2 red peppers raw. If you don’t have a juicer, finely grind the peppers in a food processor until coarsely chopped, then pass through a sieve. Cut off the shallots, sauté in a little olive oil, deglaze with white wine and port, reduce a little and add the bell pepper juice and the collected vegetable stock. Reduce again until the sauce has a creamy consistency. Blend in olive oil (2 centiliters) and 20g cold butter flakes with a blender. Season with salt, pepper and sugar.

Fish: Season cod with salt and pepper, turn on the skin side in flour to the other side, tap off excess flour and sear in olive oil on the skin side in a hot frying pan and cook for about 5 minutes in a 200 °C stove until done.

Arrange vegetables evenly in the middle of the plate, place cod on top and pour sauce around it. Decorate with small fried Canary peppers sprinkled with coarse sea salt.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – gen

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