Cod in Roasted Red Pepper Sauce (Printable)
Tender cod fillets in a vibrant, creamy roasted red pepper sauce. 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 (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 Make It:
01 - Pat the cod fillets completely dry with paper towels. Generously season both sides with salt and pepper, ensuring even coverage.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add cod fillets and sear for 2 minutes per side until golden brown but not cooked through. Remove from skillet and set aside on a plate.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté shallot for 2 minutes until translucent, then add garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Add roasted red peppers, smoked paprika, and dried oregano to the skillet. Cook for 2 minutes, stirring occasionally to allow spices to bloom.
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 if using countertop blender.
06 - Taste sauce and adjust seasoning with salt and pepper as needed. The sauce should be rich, slightly smoky, and well-balanced.
07 - Nestle seared cod fillets into the sauce, spooning some over the top. Cover and simmer over medium-low heat for 6-8 minutes until cod is opaque throughout and flakes easily with a fork.
08 - Transfer cod to serving plates, spooning generous amounts of sauce over each fillet. Garnish with fresh chopped parsley and lemon wedges if desired. Serve immediately.
# Expert Suggestions:
01 -
- The sauce comes together in under 10 minutes but tastes like it simmered all day
- Perfect for those nights when you want something impressive without spending hours in the kitchen
02 -
- Blending hot liquids can cause splattering, so either use an immersion blender directly in the pan or vent your blender carefully
- The cod will continue cooking in the hot sauce, so removing it while slightly underdone prevents overcooking
03 -
- Season your sauce generously at the end since the cod itself is lightly seasoned
- If your sauce seems too thick, add water or broth a tablespoon at a time until it reaches your desired consistency