Cod in Roasted Red Pepper (Printable View)
Tender poached cod in a vibrant roasted red pepper sauce with lemon and parsley.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly 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 freshly squeezed lemon juice
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
# How-To Steps:
01 - Pat the cod fillets dry with a paper towel. Season both sides evenly with salt and black pepper.
02 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute.
03 - Add the roasted red peppers, smoked paprika, and chili flakes if desired. Stir to combine and cook for 2 minutes to meld flavors.
04 - Transfer the mixture to a blender or use an immersion blender to purée until smooth. Return the puréed sauce to the skillet.
05 - Stir in the vegetable broth and lemon juice. Bring the sauce to a gentle simmer. Taste and season with additional salt and black pepper as needed.
06 - Nestle the cod fillets into the simmering sauce. Cover the skillet and cook for 8–10 minutes, or until the cod is opaque and flakes easily with a fork.
07 - Spoon the roasted red pepper sauce over the cod fillets. Sprinkle with fresh parsley and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The roasted red pepper sauce feels fancier than it is—no fuss, but full of flavor.
- It’s easily adaptable for any night you need something impressive without hours in the kitchen.
02 -
- The first time I tried cooking the cod on too high a heat, it toughened—gentle simmering is key here.
- Blending the sauce until extra smooth makes the whole dish feel restaurant-worthy.
03 -
- Lifting the lid right at the end lets some steam escape and ensures the sauce stays velvety, not watery.
- If you only have jarred peppers, rinse and pat them dry to avoid too much brine flavor sneaking in.