Cod in Roasted Red Pepper (Printable Version)
Poached cod in a silky roasted red pepper sauce, finished with lemon and parsley for a light Mediterranean meal.
# What You’ll Need:
→ Fish
01 - 4 cod fillets (approximately 5.3 oz 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, 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 ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
# Directions:
01 - Pat cod fillets dry and season both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 4 minutes. Add minced garlic and cook for 1 additional minute.
03 - Add roasted red bell peppers, smoked paprika, and chili flakes, if using. Stir to combine and cook for 2 minutes.
04 - Transfer the pepper mixture to a blender or use an immersion blender to purée until smooth. Return the sauce to the skillet.
05 - Stir in vegetable broth and lemon juice. Bring to a gentle simmer. Taste and adjust seasoning with additional salt and black pepper as needed.
06 - Nestle the cod fillets into the simmering sauce. Cover with a lid and cook for 8 to 10 minutes, or until fish is opaque and flakes easily with a fork.
07 - Transfer cod fillets to plates and spoon sauce over the top. Garnish with freshly chopped parsley and serve with lemon wedges.
# Quick Tips:
01 -
- The sauce is so lush and bright, you’ll want to scoop up every last drop with bread.
- It’s secretly effortless to pull together but looks like you spent all afternoon.
02 -
- If the heat is too high, your cod will toughen and split—low and steady is your secret weapon.
- Letting the sauce blend fully before adding the fish means you avoid any gritty bits and get that restaurant-smooth finish.
03 -
- Don’t rush the onion and garlic—low and slow cooking here builds the base of the dish.
- Blending the sauce while still warm yields the smoothest pour.