Cod in Roasted Red Pepper Sauce (Printable Version)
Tender cod fillets in a vibrant, creamy roasted red pepper sauce. Ready in 30 minutes for a flavorful Mediterranean meal.
# What You Need:
→ Fish
01 - 4 (5–6 oz) cod fillets, 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 (12 oz) jar 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. Season both sides 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 oregano. Cook for 2 minutes, stirring occasionally.
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 smooth and creamy. Return the sauce to the skillet.
06 - Taste and season the sauce with salt and pepper as needed.
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 - Serve the cod topped with sauce, garnished with fresh parsley and lemon wedges if desired.
# Helpful Tips:
01 -
- The sauce comes together in under 10 minutes but tastes like something from a restaurant kitchen
- Everything cooks in one pan, so cleanup is practically nonexistent
02 -
- Resist the urge to overcook the cod, it will continue cooking in the hot sauce after you remove it from the heat
- If the sauce seems too thick, add a splash of pasta water or broth
03 -
- An immersion blender saves you from transferring hot sauce to a regular blender
- If you want a lighter sauce, Greek yogurt works if you stir it in off the heat