Cod in Roasted Red Pepper Sauce (Printable)

Flaky cod fillets in a rich, smoky roasted red pepper cream sauce ready in under 30 minutes.

# What You'll Need:

→ Fish

01 - 4 cod fillets (5–6 oz each), skinless and boneless
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
04 - 1 tbsp olive oil

→ Roasted Red Pepper Sauce

05 - 1 jar roasted red peppers (12 oz), drained
06 - 1/2 cup heavy cream (or coconut cream for dairy-free option)
07 - 2 cloves garlic, minced
08 - 1 small shallot, minced
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1 tbsp lemon juice
12 - 1 tbsp olive oil
13 - Salt and pepper to taste

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Lemon wedges

# How to Make It:

01 - Pat cod fillets completely dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cod fillets and sear for 2 minutes per side until golden brown but not cooked through. Remove from pan and set aside.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté shallot for 2 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
04 - Add roasted red peppers, smoked paprika, and oregano to the skillet. Cook for 2 minutes, stirring occasionally to combine flavors.
05 - Transfer mixture to a blender or use immersion blender directly in pan. Add heavy cream and lemon juice. Blend until completely smooth and creamy. Return sauce to skillet.
06 - Taste sauce and adjust seasoning with additional salt and pepper as needed.
07 - Nestle seared cod fillets into the sauce. Cover and simmer over medium-low heat for 6–8 minutes until cod is opaque and flakes easily with a fork.
08 - Plate cod topped with sauce. Garnish with fresh parsley and lemon wedges if desired.

# Expert Hacks:

01 -
  • A dinner that looks and tastes impressively sophisticated but requires zero advanced cooking skills
  • The sauce comes together so quickly you'll have it memorized after making it once
  • Perfect for those nights when you want something healthy but still deeply satisfying
02 -
  • Blending hot liquids can be dangerous, so either let the pepper mixture cool slightly or vent your blender carefully
  • The cod will continue cooking in the sauce, so removing it while slightly underdone prevents overcooking
  • If your sauce seems too thick, a splash of pasta water or broth brings it to the perfect consistency
03 -
  • If your sauce looks slightly grainy after blending, keep processing it for another minute until completely smooth
  • Leftovers reheat surprisingly well, though the fish is best eaten the same day for perfect texture

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