Cod in roasted red pepper sauce (Printable)
Tender cod simmers in a vibrant, creamy roasted red pepper sauce for a flavorful meal ready in 30 minutes.
# What You'll 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 Make It:
01 - Pat the cod fillets dry with 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 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 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 proper seasoning balance.
07 - Nestle the seared cod fillets into the sauce. Cover and simmer over medium-low heat for 6 to 8 minutes, or until the cod is opaque and flakes easily with a fork.
08 - Plate the cod topped with sauce, garnished with fresh parsley and lemon wedges if desired. Serve immediately.
# Expert Advice:
01 -
- This restaurant quality dinner comes together in just 30 minutes with minimal effort
- The sauce is so luxurious youll want to put it on everything from chicken to pasta
02 -
- Let the sauce cool slightly before blending to avoid kitchen explosions like my first attempt
- The cod will continue cooking in the sauce, so dont worry about the center being slightly underdone when you remove it from searing
03 -
- If the sauce seems too thick, add a splash of pasta water or broth to reach your desired consistency
- Make double the sauce and freeze half for an instant dinner another night