Almond Crusted Cod With Roasted Pepper Sauce - cooking recipe

Ingredients

2 large red peppers
2 large yellow peppers
None None Oil, for brushing
5 tbsp butter, cubed
1/3 cup flour
6 stems chives, chopped
1/2 cup sliced almonds
1 3/4 lbs baby new potatoes
3 tbsp olive oil
1 None onion, chopped
1/4 cup dry white wine
1/4 cup vegetable stock
1/4 cup heavy cream
4 None cod fillets (4-5 oz each), halved lengthwise
None None Lemon juice

Preparation

Preheat the oven to 425\u00b0F. Rub the peppers with oil and place on a baking pan. Bake for 20-30 mins, turning occasionally, until charred on the outside. Remove from the oven, wrap in foil and set aside to cool.
Rub the butter and flour together in a bowl until the mixture resembles breadcrumbs. Stir in 1/2 the chives and the almonds and season with salt and pepper. Cover the remaining chives with a damp cloth.
Cook the potatoes in boiling salted water for about 15 mins. Peel the skins and seed the peppers; finely chop the peppers. Heat 1 tbsp of the oil in a large skillet on medium heat. Cook onion until softened. Add the peppers. Deglaze with the wine, then stir in the stock. Cover and simmer for 15 mins. Stir in the cream. Puree in a food processor or blender until smooth. If too thick, add a little more stock. Season to taste, then pour into a large baking dish.
Sprinkle the fish with the lemon juice. Place on top of the pepper sauce. Sprinkle with the almond mixture. Bake for about 20 mins.
Drain the potatoes. Heat the remaining 2 tbsp oil in a large skillet on medium-high heat. Cook the potatoes for about 5 mins, turning, until golden. Season with salt and pepper. Serve the potatoes with the baked fish. Garnish with the reserved chives.