Cod in Sweet and Sour Pepper Sauce Recipe (2024)

Tasty but I didn't like the whole coriander seeds. My husband spent half his eating time picking them out. Next time I'll grind them first. Also, why fuss around with the oven steaming when a quick saute uses fewer resources, heats up the kitchen less and is quicker?

A gorgeous mix of fragrances and flavors. Tips for cooks...Use your biggest skillet! You need lots of surface area to fit all the fish in with the sauce. Also, I found the fish cooked faster than the recipe states, even at only 300. Next time I'll start checking it at 7 minutes.

I almost didn't add the curry as it was an optional ingredient and I didn't want the dish to just taste like curry. I am so glad I did, added another layer of complexity and did not over power.

I used 1/2 t ground coriander rather than the seeds for a more subtle taste. Don't skimp on the onions. Lovely blend of flavors and so easy!

Used a large semi-ripe chopped mango instead of tomatoes, honey and vinegar. Turned out really good. You might want try!

Skipped step 1. Completed step 2, nestled cod fillets in the peppers & other veggies. Spooned sauce over top of cod, put a lid on the pan & simmered gently for ~ 7 minutes. Wonderful!

Easy and delicious. Cook fish in the sauce, no need to pre-bake. Leftovers even more flavorful.

Superb. Used cod loin pieces and ground coriander. Served over steamed quinoa.

The whole coriander seeds are an awesome plus. They cook down soft and add both a positive texture and flavor note. I did cook this for two, cutting the ingredients in half except the tomatoes. I would give this six stars if I could.

Curry made it spicy - leave out or smaller amount? Or different curry

This was really nice. I seared the fish, used a large fresh tomato, and added a little chicken stock to have enough liquid to simmer. The other comment that didn't like the whole coriander seeds is wrong—they were the best part. But maybe cook the onions+coriander longer on their own to soften them more.

Surprised by the complexity and nice balance of flavors in the sauce, which seemed so simple!

I agree with others comments regarding the whole corriander seeds - they're a very unpleasant part of this recipe. Also, in addition to the honey, I added a couple of tablespoons of brown sugar to tone down the vinegar. Otherwise, it would have been all sour and no sweet. If I make this recipe again I'll start with two tablespoons of vinegar and add more to taste.

I used the whole coriander seed and personally thought it was a great addition. It gave it a little crunch and a nice addition to the flavor - not overwhelming.

Loved this recipe but echo an earlier comment about the whole coriander seeds were overpowering. Would reduce significantly or use ground.

Wow! Deliciously complex. My husband and I have been trying to add more fish to our diet so I try a new fish recipe weekly. This dish has the fish and the veggies we crave. I made this recipe with half the fish and all the veggies-ate the extra veggies the second day topped with feta. Though my veggies turned out more “stewed” looking than the photo, the taste was A Highly recommend.

This is delicious and looks appealing too. I used ground coriander, otherwise followed the recipe ingredients. I just baked the fish in the oven until not quite done then added it to a very large platter with the veggies. A little cilantro or parsley as a garnish would be a nice finishing touch. Served with saffron rice and green salad with pears and cashew vinaigrette. Agree you need a very large pan.

Skipped step 1. Completed step 2, nestled cod fillets in the peppers & other veggies. Spooned sauce over top of cod, put a lid on the pan & simmered gently for ~ 7 minutes. Wonderful!

This meal was a wonderful surprise- full of dynamic flavors. I served it for my friend and received no compliments (an odd occurrence, as my friends usually admire my cooking). Despite that, I was very proud of how this dish came out. I opted out of the curry power (my friend can't handle the heat), but I am looking forward to the next time I make this and add the curry. Also, I preferred using one orange and one red pepper. Colorful food is always more fun. So don't pick two red peppers.

Crushed coriander on the heat is an amazing perfume - vital to the dish. And, like Miya, I was skeptical about adding curry, but WOW what a difference. It wasn't at all overwhelming but made the dish completely intoxicating. I also agree with Gustus - use your biggest, widest skillet. There's a lot to cook down with the peppers.

The dish got rave reviews from the family. We grilled some salmon and nestled it into the sauce. Yumm... the sauce is versatile and will work with any fish or even chicken or turkey meatballs.