Cod in Roasted Red Pepper Sauce (Printable Format)
Tender cod in a vibrant roasted red pepper cream sauce, ready in 30 minutes for an easy healthy meal.
# 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 (12 oz) roasted red peppers, drained
06 - 1/2 cup heavy cream
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 dry with paper towels and season both sides generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cod fillets and sear for 2 minutes per side until golden brown but not cooked through. Remove and set aside.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté the shallot for 2 minutes until translucent, then add the garlic and cook for 30 seconds until fragrant.
04 - Add the roasted red peppers, smoked paprika, and dried oregano to the skillet. Cook for 2 minutes, stirring occasionally to combine flavors.
05 - Transfer the mixture to a blender or use an immersion blender directly in the pan. Add the heavy cream and lemon juice. Blend until completely smooth and creamy. Return the sauce to the skillet.
06 - Taste the sauce and season with additional salt and pepper as needed to achieve balanced flavor.
07 - Nestle the seared cod fillets into the sauce. Cover and simmer over medium-low heat for 6-8 minutes, or until the cod is opaque and flakes easily with a fork.
08 - Plate the cod topped with the roasted red pepper sauce. Garnish with fresh chopped parsley and lemon wedges if desired.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Cod stays perfectly tender while absorbing all that smoky, creamy goodness
02 -
- Don't skip the searing step—it creates texture and flavor that poaching alone can't achieve
- Let the sauce cool slightly before blending if you're using a regular blender to avoid accidents
03 -
- An immersion blender saves you from transferring hot sauce and makes cleanup a breeze
- The sauce keeps beautifully in the fridge for 3 days and actually tastes better the next day