Cod in Sweet and Sour Pepper Sauce

This is even better if you make it a day ahead. The sauce, without the fish, will keep for 3 or 4 days in the refrigerator. Recipe by Martha Rose Shulman in the NYTimes (Dec. 2, 2013), inspired by Ottolenghi's "Jerusalem" cookbook. The original calls for frying the fish, this one oven-steams it, but the escabeche-like sauce makes both versions delicious! You can substitute sugar for the honey, if you prefer. -- posted by Zeldaz



via Food.com: Newest recipes Get the full recipe here