- 1 pound Pacific Cod
- 1 red bell pepper
- 5 large garlic cloves
- 1 tablespoon chili powder
- ¼ cup seedless green olives
- 4 tablespoons olive oil
- 2 tablespoons butter (or non-dairy alternative)
- Salt and pepper, to taste
Preheat over to 400 °F.
Slice pepper into thin strips, lightly coat in olive oil, and place on sheet tray and into oven. Cook for 15-20 min. or until they are slightly charred at the edges.
Peel garlic cloves and 2 tbsp of olive oil in small saucepan. Cook on low for 20 minutes until cloves are soft and cooked all the way through.
Add butter and remaining olive oil to large saucepan on medium-high. Pat fish dry, and season with the chili powder, salt, and lots of pepper. Add fish to hot pan and cook for 3-4 min. without flipping.
Finish + Serve
Flip cod and add roasted red pepper, garlic, olives, and capers. Cook for an additional minute, remove from heat, and serve.
Know Your Cook
- Marsh Skeele -
Captain Marsh Skeele is not only the co-founder of our company and one of our original fishermen, he’s great in the kitchen. Last year he singlehandedly cooked for about 300 of our members! He crisscrossed the Midwest to treat some of you to our wild Alaskan fish made by a real-life wild Alaskan fisherman—that’s better than any reality TV show! Although he still fishes out of Sitka on the F/V Loon, Marsh can also be found all over the Midwest at farmers markets, passionately advocating for sustainable fish on the radio, and hosting the best dinner parties.