Cod in Roasted Red Pepper (Printable)
Poached cod in a silky roasted red pepper sauce with garlic, smoked paprika and lemon—light Mediterranean fare.
# What You’ll Need:
→ Fish
01 - 4 cod fillets, approximately 5 ounces 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, to taste
13 - Black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving
# How-to Steps:
01 - Pat cod fillets dry with paper towels. Season both sides evenly with salt and ground black pepper.
02 - In a large skillet over medium heat, warm olive oil. Add chopped onion and cook until softened, about 4 minutes. Add minced garlic and sauté for 1 minute more.
03 - Stir in roasted red bell peppers, smoked paprika, and chili flakes if using. Cook for 2 minutes, stirring occasionally.
04 - Carefully transfer the skillet contents to a blender or use an immersion blender directly in the skillet. Blend until smooth, then return to the pan.
05 - Add vegetable broth and lemon juice to the purée. Stir well and bring to a gentle simmer. Taste, then adjust salt and black pepper as needed.
06 - Nestle cod fillets into the simmering sauce. Cover the skillet and cook for 8 to 10 minutes, until fish is opaque and flakes easily with a fork.
07 - Transfer cod fillets to plates and spoon sauce over the top. Sprinkle with chopped parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The sauce practically begs for bread or rice to mop up every last savory-sweet spoonful.
- It transforms humble pantry staples into a Mediterranean dinner that feels fancy, yet requires barely any fuss.
02 -
- Rushing the onion step leaves the sauce tasting harsh instead of mellow—let it truly soften before adding anything else.
- Blending while the sauce is piping hot can get messy unless you do it in batches or use an immersion blender right in the pan.
03 -
- Let the sauce rest for a minute before serving—the flavors deepen as it cools slightly.
- Add a drizzle of really good olive oil over each plate at the table for next-level richness.