Cod in Roasted Red Pepper (Printable)
Tender cod poached in roasted red pepper sauce with lemon and parsley, quick Mediterranean, gluten- and dairy-free.
# 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 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 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 with paper towels. Season each side evenly with salt and ground black pepper.
02 - Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and sauté until softened, about 4 minutes. Add minced garlic and cook for an additional minute.
03 - Add roasted red peppers, smoked paprika, and chili flakes if using. Stir and cook for 2 minutes, allowing flavors to meld.
04 - Transfer mixture to a blender and blend until completely smooth, or use an immersion blender directly in the skillet.
05 - Return puréed sauce to the skillet. Stir in vegetable broth or fish stock and lemon juice. Bring to a gentle simmer over medium heat. Taste and adjust seasoning with salt and black pepper as needed.
06 - Nestle cod fillets into the simmering sauce. Cover and cook for 8 to 10 minutes or until fish is opaque and flakes easily when tested with a fork.
07 - Arrange cod fillets on serving plates with sauce spooned over the top. Finish with chopped fresh parsley and lemon wedges.
# Cooking Tips:
01 -
- The sauce works absolute magic soaking into every flaky bite of cod—it's the kitchen trick you'll use for other fish, too.
- No tricky steps—just honest, bold Mediterranean flavors ready in less than 40 minutes.
02 -
- If you try to blend the sauce while it’s too hot, it can splatter everywhere—let it cool just a moment or cover with a towel.
- I once forgot to pat the cod dry, and it fell apart completely in the sauce—janky, but still tasty!
03 -
- Keeps best if you store the fish and sauce separately and heat gently—otherwise, the cod may toughen.
- A squeeze of lemon just before serving wakes everything up and lifts the sauce beautifully.