Cod Portuguese
How to prepare cod Portuguese with sherry.
Servings: 4 servings
Equipment
- large skillet
Ingredients
- 4 cod fillets about 6 ounces each, skinless & boneless
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- ½ cup dry sherry
- 1 cup cherry tomatoes halved
- 1 teaspoon smoked paprika
- salt & freshly ground pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
- lemon wedges for serving
Instructions
Prepare the Cod
- Pat the fillets dry and season lightly with salt and pepper. Dry fish browns; wet fish steams.
Sear the Cod
- Heat 1 tablespoon olive oil in the skillet over medium-high heat. Sear the cod 2–3 minutes per side, until lightly golden but not cooked through — it finishes later in the sauce.
- Remove and set aside.
Sauté the Aromatics
- Reduce the heat to medium, add the butter and remaining olive oil, and sauté the onion and garlic for 2–3 minutes, until softened.
- Add the bell peppers and cook for 3–4 minutes more minutes.
Deglaze with Sherry
- Pour in the sherry and simmer 2–3 minutes, scraping up the browned bits from searing the cod — that's where a lot of the flavor is.
Add Tomatoes and Paprika
- Stir in the cherry tomatoes and smoked paprika. Simmer 5 minutes, until the tomatoes soften slightly.
- Taste and adjust salt and pepper.
Return the Cod to the Pan
- Nestle the fillets into the sauce, cover, and cook 3–5 minutes. Check at 3 minutes — the cod is done the moment it's opaque and flakes easily, not a minute after.
Finish and Serve
- Scatter parsley over the top and serve hot with lemon wedges.
Notes
This version keeps the essence of the classic Portuguese fish dish but gives it a richer flavor profile with cod and sherry. The sherry adds a subtle sweetness and depth that complements the smoky paprika and fresh vegetables.