Cod in Roasted Red Pepper Sauce (Printable View)

Tender cod fillets in a vibrant, creamy roasted red pepper sauce for a quick Mediterranean 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 roasted red peppers (12 oz), 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 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.
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.

# Expert Advice:

01 -
  • The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
  • Its impressive enough for company but casual enough for a Tuesday night
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Over-blending can make the sauce gummy, so pulse just until smooth
  • The sauce thickens as it sits, so err on the slightly thinner side when blending
  • Cod continues cooking after you remove it from heat, so pull it when theres just a hint of translucency in the center
03 -
  • If your sauce seems too thick after blending, add a tablespoon of water or pasta water to loosen it up
  • Patting the fish completely dry is the single most important step for getting that golden sear
  • Let the sauce rest for 5 minutes off the heat before serving, which lets the flavors really come together

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