Why You’ll Love Cod in Roasted Red Pepper Sauce Recipe
This Cod in Roasted Red Pepper Sauce dish is a perfect balance of mild, flaky cod and bold, smoky roasted red pepper sauce that adds depth and color. It’s easy to prepare, nutritious, and gluten-free. The sauce is made from scratch with fresh ingredients, making it much better than store-bought alternatives. Plus, it pairs wonderfully with rice, quinoa, or crusty bread for a satisfying dinner.
Ingredients
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4 cod fillets (about 6 oz each)
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3 large roasted red peppers (jarred or homemade)
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1 small onion, chopped
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2 cloves garlic, minced
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1/2 cup vegetable or chicken broth
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1/4 cup heavy cream or coconut milk
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2 tablespoons olive oil
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1 teaspoon smoked paprika
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Salt and pepper, to taste
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Fresh parsley or basil for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 375°F (190°C).
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In a blender or food processor, combine the roasted red peppers, chopped onion, garlic, broth, cream, olive oil, smoked paprika, salt, and pepper. Blend until smooth.
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Heat a large oven-safe skillet over medium heat. Add a tablespoon of olive oil and lightly sear the cod fillets for about 2 minutes per side until just golden (they don’t need to be fully cooked). Remove from heat.
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Pour the roasted red pepper sauce evenly over the cod fillets in the skillet.
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Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
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Garnish with fresh parsley or basil before serving.
Servings and timing
Serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the sauce.
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Dairy-Free: Use coconut milk instead of heavy cream.
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Smoked Flavor: Add a few drops of liquid smoke to the sauce for extra smokiness.
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Different Fish: Substitute cod with haddock, halibut, or tilapia.
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Herbs: Swap parsley for cilantro or dill for a different herbaceous note.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to prevent the fish from drying out.
FAQs
Can I use fresh roasted red peppers?
Yes, fresh roasted red peppers add a vibrant, smoky flavor. You can roast them yourself or buy them jarred.
What if I don’t have a blender?
You can finely chop the peppers and onion and then simmer and mash them to create the sauce, though it won’t be as smooth.
Can this recipe be made gluten-free?
Yes, it’s naturally gluten-free as long as the broth used is gluten-free.
What should I serve with this dish?
Rice, quinoa, mashed potatoes, or crusty bread all complement this dish beautifully.
How do I know when the cod is done?
The cod is cooked when it flakes easily with a fork and is opaque all the way through.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made a day in advance and refrigerated until ready to use.
Is this recipe suitable for meal prep?
Yes, it reheats well and makes a great meal prep option for up to 2 days.
Can I freeze leftovers?
It’s not recommended to freeze cooked fish in sauce, as texture may suffer upon thawing.
Can I use canned red peppers?
Roasted red peppers from a jar are typically canned and work perfectly in this recipe.
How can I make this recipe vegan?
Replace cod with firm tofu or cauliflower steaks and use vegetable broth with coconut milk for the sauce.
Conclusion
Cod in Roasted Red Pepper Sauce is a simple yet impressive dish that brings together the mild flavor of cod and the smoky sweetness of roasted red peppers. Quick to prepare and full of flavor, it’s perfect for a nutritious weeknight dinner or a special meal. Give it a try and enjoy a burst of vibrant taste in every bite.
Cod in Roasted Red Pepper Sauce
Tender cod fillets simmered in a rich, smoky roasted red pepper sauce make this dish a flavorful and healthy dinner option. Easy to prepare and perfect for weeknight meals, this recipe highlights the sweet and vibrant taste of roasted peppers combined with garlic and herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 4 cod fillets (about 6 oz each)
- 2 large roasted red bell peppers (jarred or homemade)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 cup vegetable or fish stock
- 1/4 cup heavy cream or coconut milk (optional for creaminess)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or basil for garnish
- Lemon wedges for serving
Instructions
- If using jarred roasted red peppers, drain and chop roughly. If using fresh, roast, peel, and chop the peppers.
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté until soft and fragrant, about 3-4 minutes.
- Add roasted red peppers, smoked paprika, and stock to the skillet. Simmer for 5-7 minutes to combine flavors.
- Using a blender or immersion blender, puree the pepper mixture until smooth. Return the sauce to the skillet and stir in cream or coconut milk if using. Adjust seasoning with salt and pepper.
- Add the cod fillets to the sauce, spooning some sauce over the fish. Cover and cook gently over low heat for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
- Garnish with fresh parsley or basil and serve with lemon wedges.
Notes
- For a dairy-free version, omit the cream or use coconut milk.
- Serve with steamed rice, crusty bread, or roasted vegetables.
- Roasting fresh peppers at home adds deeper flavor but jarred roasted peppers are a convenient shortcut.
- Leftovers can be refrigerated for up to 2 days.
