Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cod in Roasted Red Pepper Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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

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.

Find it online: https://lisarecipe.com/cod-in-roasted-red-pepper-sauce/