Cod in Roasted Red Pepper Sauce (Print Version)
Tender cod fillets in a vibrant roasted red pepper cream 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 or coconut 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
# Directions:
01 - Pat the cod fillets completely dry with paper towels. Generously season both sides with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned cod fillets and sear for exactly 2 minutes per side until golden brown but not cooked through. Remove fillets from skillet and set aside on a plate.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté the minced shallot for 2 minutes until translucent and softened. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Add the drained roasted red peppers, smoked paprika, and dried oregano to the skillet. Cook for 2 minutes, stirring occasionally to combine flavors and heat through.
05 - Transfer the pepper 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 adjust seasoning with additional salt and pepper as needed.
07 - Nestle the seared cod fillets into the sauce. Cover the skillet and simmer over medium-low heat for 6 to 8 minutes, or until the cod is opaque throughout and flakes easily when tested with a fork.
08 - Plate the cod topped with plenty of sauce. Garnish with freshly chopped parsley and lemon wedges if desired.
# Expert Tips:
01 -
- That sauce is a total cheat code for making restaurant quality fish at home
- Twenty minutes from start to finish means even weeknight dinners feel indulgent
02 -
- Do not skip the step of searing the cod first, that golden crust adds texture you cannot get from poaching alone
- If your sauce seems too thick after blending, add a splash of pasta water or broth to loosen it up
03 -
- If you want to meal prep this, make the sauce up to 3 days ahead and reheat gently before adding the fish
- The sauce freezes well, so double the batch and save half for another night