Cod Roasted Red Pepper Sauce

This cod in roasted red pepper sauce brings together flaky tender cod fillets and a creamy pepper sauce with just the right hit of smokiness. It is a recipe that always feels restaurant special yet comes together quickly in one pan. I often reach for it on busy weeknights when I need healthy comfort food and I have served it to guests who always ask for the recipe.

I first cooked this on a rainy evening when I needed something nourishing and bright with minimal effort. The cod turned out so perfectly flaky in the sauce that I have made it over and over ever since.

Ingredients

• Cod fillets: are mild and tender absorb flavors beautifully choose firm white pieces for the best sear
• Olive oil: for browning the fish and enriching the sauce a good extra virgin kind brings extra flavor
• Salt and pepper: essential for seasoning be generous for best taste
• Paprika: optional but adds warmth and depth smoky or sweet both work
• Roasted red peppers: the star for rich sweet flavor use jarred for ease or roast your own for extra smokiness
• Onion and garlic: the aromatic foundation chop fine and sauté until golden for the best result
• Heavy cream or coconut cream: transforms the blended sauce into something silky and rich choose coconut cream for dairy free
• Chicken broth or vegetable broth: to thin the sauce and bump up savory notes use low sodium to control seasoning
• Smoked paprika: infuses more smokiness making the sauce irresistible
• Dried oregano: for a hint of earthiness check freshness for best taste
• Fresh parsley: brightens the final dish with color and herbal freshness go for vibrant green bunches

Step-by-Step Instructions

Prepare the Cod:

Pat the cod fillets dry using paper towels so they will brown well and not steam then season both sides with salt pepper and paprika for an even coating

Cook the Cod:

Heat the olive oil in a large skillet over medium heat then add the cod fillets in a single layer Cook without moving for three to four minutes until golden underneath and the fish easily loosens from the pan Flip and cook the other side another three to four minutes until opaque and flakes easily Remove fish from the pan and set aside to avoid overcooking

Make the Roasted Red Pepper Sauce:

In the same skillet pour in olive oil then add finely chopped onion and garlic Cook gently two to three minutes until soft and fragrant not browned Add chopped roasted red peppers smoked paprika and dried oregano and stir constantly for two more minutes to develop all the flavors together

Blend the Sauce:

Carefully transfer the onion garlic and roasted red pepper mixture to a blender Blend on high until completely smooth and creamy Return the sauce to the skillet scraping down all sides Use an immersion blender if you prefer to avoid transferring hot liquids

Finish the Sauce:

Pour in the heavy cream or coconut cream and chicken or vegetable broth Stir together and bring to a gentle simmer Let the mixture cook for three to four minutes stirring often until it slightly thickens Taste and adjust salt and pepper until the sauce is bright creamy and well balanced

Combine Cod and Sauce:

Nestle the cooked cod fillets back into the pan Spoon generous amounts of sauce over each piece Let the fish gently simmer in the sauce for two to three minutes to rewarm and let the flavors meld without letting it boil

Serve:

Scatter freshly chopped parsley over the top and spoon extra sauce over each serving Serve right away with rice pasta or your choice of vegetables to catch every drop

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My favorite element in this recipe is the roasted red pepper sauce It reminds me of a family vacation in Spain where I first tasted a similar sweet smoky pepper puree on grilled seafood and it immediately became a flavor I wanted to recreate at home

Storage Tips

Refrigerate any leftovers in an airtight container and enjoy within two days The sauce will thicken slightly as it sits Store cod and sauce together for best flavor but reheat gently to keep the fish tender If you want to make the sauce ahead cook it and store separately then rewarm and add fresh cooked fish before serving

Ingredient Substitutions

Any firm white fish such as halibut tilapia or haddock works in place of cod For a vegetarian version use the sauce on roasted cauliflower or tofu Coconut cream in the sauce makes it dairy free For extra brightness add a squeeze of fresh lemon to the sauce before serving

Serving Suggestions

This dish is fantastic over fluffy rice buttered orzo or with a side of roasted potatoes For more color serve it with steamed green beans or a crisp salad The pepper sauce is also delicious used as a pasta sauce or for dipping crusty bread

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Pepper Sauce Roots

Roasted red pepper sauces are popular in Mediterranean and Spanish cuisines where they are called romesco or piquillo sauces Each region puts its own spin on the blend of sweet peppers garlic olive oil and spices This version is a creamy cousin that celebrates the sweet and smoky notes found in those classic recipes

Recipe FAQs

→ How do you prevent cod from overcooking in the sauce?

Cook the cod fillets just until they turn opaque and flake easily, then briefly simmer them in the sauce for a couple more minutes to absorb flavors without drying out.

→ What are suitable side dishes for this meal?

Serve alongside rice, pasta, or roasted vegetables to soak up the creamy, flavorful sauce and provide a balanced plate.

→ Can other fish be used in place of cod?

Yes, other mild white fish like halibut or tilapia work well and will absorb the roasted pepper sauce nicely.

→ Is it possible to make the dish dairy-free?

Substitute heavy cream with coconut cream for a dairy-free version that still offers a rich, velvety texture.

→ How can you add more spice to the sauce?

Incorporate a pinch of red pepper flakes or extra smoked paprika for additional heat and bold flavor.

→ Should jarred or homemade roasted red peppers be used?

Both jarred and homemade roasted peppers work well; use whichever is convenient for the sweet, smoky base.