Why You’ll Love This Recipe

Cod in Roasted Red Pepper Sauce is the ideal balance of light and indulgent. The cod fillets are delicately pan-seared to perfection, while the roasted red pepper sauce brings a smoky sweetness and creamy richness that coats the fish beautifully. It’s a simple yet elegant dish that can be prepared in under 30 minutes, making it perfect for busy nights when you still want something flavorful and satisfying. Plus, the sauce is versatile and can be paired with other proteins or vegetables if you want to mix things up!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cod:

  • 4 cod fillets (about 6 oz each)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

For the Roasted Red Pepper Sauce:

  • 2 large roasted red peppers (jarred or homemade)

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1/2 cup chicken broth (or vegetable broth for a lighter option)

  • 1/2 cup heavy cream (or coconut cream for a dairy-free version)

  • 1 tablespoon balsamic vinegar (optional, for a bit of acidity)

  • 1 teaspoon smoked paprika (optional, for extra depth of flavor)

  • Salt and pepper, to taste

Directions

Preparing the Cod:

  1. Season the cod: Pat the cod fillets dry with paper towels. Season both sides of the fillets with salt and pepper.

  2. Sear the cod: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the cod fillets and cook for 3-4 minutes on each side until golden brown and cooked through (the internal temperature should reach 145°F/63°C). Remove the cod from the skillet and set it aside on a plate.

Making the Roasted Red Pepper Sauce:

  1. Sauté the onions and garlic: In the same skillet, add 1 tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

  2. Add the roasted red peppers: Add the roasted red peppers (if using jarred, drain them) to the skillet. Stir to combine with the onions and garlic.

  3. Make the sauce: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 3-4 minutes to reduce slightly. Use an immersion blender to puree the sauce directly in the pan, or transfer the mixture to a blender and blend until smooth.

  4. Finish the sauce: Once the sauce is smooth, return it to the skillet. Stir in the heavy cream, smoked paprika (if using), and balsamic vinegar (if using). Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes until it thickens slightly and becomes creamy.

Bringing It Together:

  1. Add the cod back to the skillet: Gently place the seared cod fillets back into the skillet with the sauce. Spoon some of the sauce over the top of the fillets and let everything simmer together for another 2-3 minutes, allowing the flavors to meld and the cod to absorb some of the sauce.

  2. Serve: Serve the cod with a generous amount of roasted red pepper sauce over the top. Garnish with fresh herbs like parsley or basil for added freshness and color.

Serving Suggestions:

Serve this dish with a side of steamed rice, pasta, or roasted vegetables to complete the meal. A light green salad with a citrus dressing would also pair nicely.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

Variations

  • Other Fish: While cod is ideal for this dish, you can substitute it with other mild white fish like tilapia, halibut, or sole. Adjust the cooking time based on the thickness of the fillets.

  • Add Vegetables: Stir in spinach, kale, or zucchini into the sauce for added nutrients and texture. You can sauté these with the onions and garlic or stir them into the sauce as it simmers.

  • Spicy Kick: For a spicy twist, add a pinch of red pepper flakes or a chopped fresh chili to the sauce. It will balance the sweetness of the roasted peppers.

  • Crispy Cod: If you prefer a crispy texture, coat the cod fillets in breadcrumbs before pan-searing them. This will add a crunchy contrast to the creamy sauce.

Storage/Reheating

  • Storage: Leftover cod and roasted red pepper sauce can be stored in an airtight container in the refrigerator for up to 2 days.

  • Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if necessary. You can also microwave it, but be careful not to overcook the fish.

FAQs

Can I use fresh red peppers instead of jarred?

Yes! You can roast fresh red peppers yourself by placing them under a broiler or on a grill until the skin is charred, then peeling and deseeding them. This will give your sauce an even fresher taste.

Can I make the roasted red pepper sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the fridge for up to 2 days. Just reheat the sauce on the stovetop before serving with the cooked cod.

Can I use a different type of cream?

If you’re looking for a lighter version, you can substitute the heavy cream with half-and-half or even coconut milk for a dairy-free alternative.

Can I make this recipe with frozen cod?

Yes! If you’re using frozen cod, be sure to thaw it fully before cooking. You can pan-sear it as you would fresh cod, but it may require a slightly longer cooking time.

Can I make this a one-pan meal?

Absolutely! To make it a one-pan meal, you can serve the cod with some vegetables, like asparagus or zucchini, cooked in the same pan with the sauce. Just sauté the vegetables before adding the sauce.

Conclusion

Cod in Roasted Red Pepper Sauce is a simple yet elegant dish that brings together the delicate flavor of cod with the richness of a creamy, roasted red pepper sauce. The sauce is full of vibrant flavors, with a touch of sweetness from the peppers and a creamy finish from the heavy cream. This dish is quick to prepare, making it perfect for a weeknight dinner, yet impressive enough for guests. Paired with your favorite side dish, this recipe is sure to become a new favorite in your kitchen!

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Cod in Roasted Red Pepper Sauce

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free
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Description

Cod in Roasted Red Pepper Sauce is a flavorful and easy-to-make dish that features tender cod fillets paired with a creamy, smoky red pepper sauce. The rich sauce, made with roasted red peppers, garlic, and cream, perfectly complements the mild flavor of the cod. This dish is ideal for a quick weeknight dinner or an elegant meal for guests.

Ingredients

For the Cod:

  • 4 cod fillets (about 6 oz each)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

For the Roasted Red Pepper Sauce:

  • 2 large roasted red peppers (jarred or homemade)

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • ½ cup chicken broth (or vegetable broth for a lighter option)

  • ½ cup heavy cream (or coconut cream for a dairy-free version)

  • 1 tablespoon balsamic vinegar (optional, for a bit of acidity)

  • 1 teaspoon smoked paprika (optional, for extra depth of flavor)

  • Salt and pepper, to taste

Instructions

  • Preparing the Cod:

    • Season the cod: Pat the cod fillets dry with paper towels. Season both sides with salt and pepper.

    • Sear the cod: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the cod fillets and cook for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove the cod from the skillet and set it aside.

  • Making the Roasted Red Pepper Sauce:

    • Sauté onions and garlic: In the same skillet, add 1 tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

    • Add roasted red peppers: Add the roasted red peppers (if using jarred, drain them) to the skillet. Stir to combine with the onions and garlic.

    • Make the sauce: Pour in the chicken broth and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the sauce to reduce slightly. Use an immersion blender to puree the sauce directly in the pan, or transfer the mixture to a blender and blend until smooth.

    • Finish the sauce: Return the sauce to the skillet and stir in the heavy cream, smoked paprika (if using), and balsamic vinegar (if using). Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes until it thickens slightly and becomes creamy.

  • Bringing It Together:

    • Add the cod back: Gently place the seared cod fillets back into the skillet with the sauce. Spoon some of the sauce over the top of the fillets and let everything simmer together for another 2-3 minutes, allowing the flavors to meld.

  • Serving:

    • Serve: Serve the cod with a generous amount of roasted red pepper sauce over the top. Garnish with fresh herbs like parsley or basil for added freshness and color.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if necessary.Freezing: You can freeze the cod and sauce for up to 1 month. Thaw in the refrigerator overnight before reheating.Customizations: Add vegetables like spinach, kale, or zucchini to the sauce for extra nutrients and texture. For a spicier version, add red pepper flakes or chopped fresh chili to the sauce.

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