Cod in Roasted Red Pepper (Printable View)
Tender cod poached in bright roasted red pepper sauce with lemon, garlic and smoked paprika; gluten- and dairy-free.
# Ingredient List:
→ Fish
01 - 4 cod fillets, skinless and boneless (approximately 5.3 oz each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Roasted Red Pepper Sauce
04 - 2 large roasted red bell peppers, drained and sliced
05 - 2 tablespoons extra virgin olive oil
06 - 1 small yellow onion, finely chopped
07 - 2 garlic cloves, 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 freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges, for serving
# How to Prepare:
01 - Pat cod fillets dry with paper towels. Sprinkle both sides evenly with kosher salt and black pepper.
02 - Heat extra virgin olive oil in a large skillet set over medium heat. Sauté the chopped yellow onion until translucent, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
03 - Add roasted red bell peppers, smoked paprika, and chili flakes if using. Stir to combine and cook for 2 minutes to meld flavors.
04 - Transfer the contents of the skillet to a blender or use an immersion blender to purée until smooth. Pour the puréed sauce back into the skillet.
05 - Stir in the vegetable broth or fish stock along with lemon juice. Bring to a gentle simmer and adjust seasoning with additional salt and pepper as needed.
06 - Nestle the seasoned cod fillets into the simmering sauce. Cover with a lid and poach for 8 to 10 minutes, or until the cod becomes opaque and flakes easily with a fork.
07 - Plate each cod fillet with generous spoonfuls of sauce. Scatter with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Suggestions:
01 -
- Once you try swiping bread through this silky sauce, you'll see why it's my go-to for easy dinners that don't taste easy.
- The flavor is so vibrant that no one will guess it came together with pantry staples and just one skillet.
02 -
- Once I let the sauce boil too vigorously and the fish overcooked—always keep it at a gentle simmer.
- The sauce tasted even brighter when I switched from chicken broth to vegetable or fish stock—don’t skip this swap if you can manage.
03 -
- Never skip patting the fish dry—this makes for the best texture and helps the seasoning stick.
- Adding a splash of fresh lemon just before serving lifts all the flavors and makes the dish pop.