Cod in Roasted Red Pepper Sauce (Print)

Tender cod fillets in a vibrant, creamy roasted red pepper sauce ready in 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
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:

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

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant
  • Its one of those rare meals thats impressive enough for company but easy enough for Tuesday
  • The creamy pepper sauce transforms basic cod into something extraordinary
02 -
  • Overcooking the cod is the biggest mistake. As soon as it flakes easily with a fork, its done.
  • If the sauce seems too thick after blending, add a splash of pasta water or broth.
  • The sauce keeps beautifully for days and actually tastes better the next day.
03 -
  • Room temperature cream blends more smoothly into the sauce
  • Let the sauce cool for 5 minutes before blending to avoid hot splatters

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