Cod in Roasted Red Pepper (Printable)
Tender cod poached in bright roasted red pepper sauce with lemon and parsley; naturally gluten- and dairy-free.
# What You'll Need:
→ Fish
01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
→ Roasted Red Pepper Sauce
04 - 2 large roasted red bell peppers, drained
05 - 2 tablespoons extra virgin olive oil
06 - 1 small yellow onion, chopped
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon chili flakes, optional
10 - 1/2 cup vegetable broth or fish stock
11 - 1 tablespoon freshly squeezed lemon juice
12 - Salt and ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
# How-To Steps:
01 - Pat cod fillets dry with paper towels and season both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté about 4 minutes until softened. Add minced garlic and cook 1 minute longer.
03 - Add roasted red bell peppers, smoked paprika, and chili flakes if desired. Stir and cook for 2 minutes.
04 - Transfer mixture to a blender or use an immersion blender to purée until smooth. Return puréed sauce to the skillet.
05 - Stir in vegetable broth or fish stock along with lemon juice. Bring to a gentle simmer, tasting and adjusting salt and pepper as needed.
06 - Arrange cod fillets in the simmering sauce. Cover and cook for 8 to 10 minutes, or until fish becomes opaque and flakes easily with a fork.
07 - Plate cod and spoon sauce over the top. Garnish with chopped parsley and lemon wedges before serving.
# Expert Tips:
01 -
- The sauce is so velvety and vibrant, you’ll want to mop up every last drop with bread.
- You get an impressive, restaurant-worthy dish on the table in under 40 minutes.
02 -
- I once rushed the blending step and ended up with a chunky sauce—take your time to get it silky!
- Gently simmering the fish, never boiling, keeps it from falling apart.
03 -
- Drying the fish fillets first makes all the difference for even cooking.
- The sauce actually tastes even better made a day ahead—just reheat gently and poach your fish fresh.