Cod in Roasted Red Pepper (Printable)
Tender cod poached in vibrant roasted red pepper sauce with garlic, smoked paprika and lemon.
# What You Need:
→ Fish
01 - 4 cod fillets (approximately 5 ounces 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, finely 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 fresh lemon juice
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
# Steps:
01 - Pat cod fillets completely dry with paper towels. Season both sides evenly with salt and ground black pepper.
02 - Warm olive oil in a large skillet over medium heat. Add chopped onion; cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute.
03 - Incorporate roasted red bell peppers, smoked paprika, and optional chili flakes. Stir and cook for 2 minutes to blend flavors.
04 - Transfer sautéed mixture to a blender or process with an immersion blender until smooth. Return puréed sauce to the skillet.
05 - Stir in vegetable broth and fresh lemon juice. Bring the sauce to a gentle simmer. Taste and adjust seasoning with salt and black pepper as needed.
06 - Arrange cod fillets in the sauce. Cover the skillet and cook over medium heat for 8–10 minutes, or until cod is opaque and flakes easily with a fork.
07 - Plate cod fillets and generously spoon sauce over each serving. Top with chopped parsley and offer lemon wedges alongside.
# Expert Advice:
01 -
- That roasted red pepper sauce is creamy and bright, making it impossible not to mop up every drop.
- It’s so forgiving: I’ve swapped fish and thrown in last-minute greens, and it always delivers.
02 -
- Once, I turned my back too long and the sauce reduced too much—watch the heat so it stays silky, not sticky.
- Blending the sauce while still warm deepens the flavors and keeps a beautiful texture—don’t skip this step.
03 -
- Pressing excess moisture from the cod prevents the sauce from thinning out.
- Tossing a good pinch of salt on the onions as they cook helps them melt delicately and sweeten the sauce.