Cod in Roasted Red Pepper Sauce (Print View)
Tender cod fillets simmered in a vibrant, creamy roasted red pepper sauce for a flavorful meal ready in 30 minutes.
# What You Need:
→ Fish
01 - 4 cod fillets (5–6 oz each), skinless and boneless
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Roasted Red Pepper Sauce
05 - 1 jar roasted red peppers (12 oz), drained
06 - 1/2 cup heavy cream (or coconut cream for dairy-free alternative)
07 - 2 cloves garlic, minced
08 - 1 small shallot, minced
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1 tbsp lemon juice
12 - 1 tbsp olive oil
13 - Salt and pepper to taste
→ Garnish
14 - 2 tbsp fresh parsley, chopped
15 - Lemon wedges
# How-To Steps:
01 - Pat the cod fillets completely dry using paper towels. Season both sides generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cod fillets and sear for 2 minutes per side until golden brown but not fully cooked through. Remove from pan and set aside.
03 - Add remaining olive oil to the same skillet. Sauté shallot for 2 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
04 - Add roasted red peppers, smoked paprika, and oregano to the skillet. Cook for 2 minutes, stirring occasionally to combine flavors.
05 - Transfer mixture to a blender or use immersion blender directly in pan. Add heavy cream and lemon juice. Blend until completely smooth and creamy. Return sauce to skillet.
06 - Taste sauce and adjust seasoning with additional salt and pepper as needed.
07 - Nestle seared cod fillets into sauce. Cover and simmer over medium-low heat for 6–8 minutes until cod is opaque and flakes easily with fork.
08 - Plate cod topped with sauce. Garnish with fresh parsley and lemon wedges if desired.
# Expert Hints:
01 -
- Everything comes together in under 30 minutes but tastes like it simmered all afternoon
- The sauce is incredibly versatile and works with any white fish you have on hand
02 -
- Don't skip searing the cod first, that golden crust adds incredible texture and keeps the fish from falling apart
- Let the sauce cool slightly before blending to avoid hot splatter, or use an immersion blender directly in the pan
03 -
- If the sauce seems too thick, add a splash of pasta water or fish stock to reach your desired consistency
- Fresh parsley adds a beautiful pop of color and brightness, but don't skip the lemon wedges on the table