Cod loins in pointed pepper sauce

Ingredients for 2 servings:

• 2 cod loins, fresh or thawed
• 3 pointed peppers
• ¼ vegetable onion(s)
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 1 sprig(s) of thyme
• 1 rosemary sprig(s)
• 2 cm cinnamon stick(s)
• 1 pinch(s) cumin powder
• some olives, black, dried, with stone
• salt and pepper
• 2 tbsp parsley, flat
• ½ lemon(s), zest
• 2 tbsp olive oil
• 1 n. B. chili pepper(s)
• n. B. capers

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Peel and finely dice the bell pepper and onion. Chop the garlic, chili pepper, and parsley. In a deep pan, sauté the onion until translucent, add the tomato paste, and fry lightly. Add the diced bell pepper, garlic, chili, cumin powder, and herbs, except for the lemon zest and parsley, and fry lightly. Pour in water so that everything is covered. Add the capers, cinnamon stick, and olives. Season with pepper and salt and simmer in the covered pan for at least 20 minutes, until the sauce reaches the desired consistency. Add more water or tomato paste if necessary. After 20 minutes, remove the cinnamon stick and herb sprigs. Lightly salt the fish fillets on both sides and place them in the sauce. Cover and let simmer over low heat for about 15 minutes. Sprinkle the fish with lemon zest and parsley and serve from the pan. Serve with ciabatta or rice.