Cod Roasted Red Pepper Sauce (Print View)
Tender poached cod in a smoky roasted red pepper sauce with lemon and parsley; quick, light Mediterranean fare.
# What You'll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless (about 5 ounces each)
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, finely 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 freshly squeezed lemon juice
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
# How To Make It:
01 - Blot excess moisture from both sides of cod fillets using paper towels, then season fillets evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring, until translucent and tender, about 4 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Add roasted red bell peppers, smoked paprika, and chili flakes if using. Stir and cook for 2 minutes to blend flavors.
04 - Transfer the contents of the skillet to a blender or use an immersion blender to purée the mixture until perfectly smooth. Return the sauce to the skillet.
05 - Pour in vegetable broth or fish stock and lemon juice. Stir well and bring sauce to a gentle simmer. Taste and adjust seasoning with salt and pepper as needed.
06 - Nestle the seasoned cod fillets into the simmering sauce. Cover the skillet and cook for 8 to 10 minutes, or until the cod becomes opaque and flakes easily with a fork.
07 - Plate the cod fillets with generous spoonfuls of sauce. Sprinkle freshly chopped parsley over the top and serve with lemon wedges.
# Expert Hints:
01 -
- The sauce is so vibrant and luscious you’ll find yourself spooning it over everything on your plate.
- It’s ridiculously easy but looks and tastes as if it came from a seaside restaurant.
02 -
- Lingering with the sauce on too high a heat can make it lose its brightness—gentle simmering is key.
- I learned that blending while the mixture is hot makes the sauce extra smooth—just hold a towel over the lid if using a blender.
03 -
- Covering the skillet once the cod is added ensures it cooks evenly and stays super moist.
- Rubbing the lemon wedges slightly before serving releases extra zest for a bright finish.