Cod in Roasted Red Pepper (Printable)
Poached cod in a silky roasted red pepper puree with smoked paprika, lemon, and parsley.
# What You'll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless (approximately 5.3 oz 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 (from jar or freshly roasted)
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 red 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
# Method:
01 - Pat cod fillets dry using paper towels. Season both sides evenly with salt and ground black pepper.
02 - Heat extra virgin olive oil in a large skillet over medium heat. Add chopped yellow onion and sauté until softened, about 4 minutes. Stir in minced garlic and cook an additional minute.
03 - Add roasted red bell peppers, smoked paprika, and optional chili flakes. Stir and cook for 2 minutes to combine flavors.
04 - Transfer contents of the skillet to a blender or use an immersion blender to purée until completely smooth. Return sauce to the skillet.
05 - Pour in vegetable broth or fish stock and lemon juice. Bring sauce to a gentle simmer over medium-low heat. Taste and adjust seasoning with salt and pepper as desired.
06 - Nestle seasoned cod fillets into the simmering sauce. Cover skillet and cook for 8 to 10 minutes until the fish is opaque and flakes easily with a fork.
07 - Serve cod fillets with sauce generously spooned over the top. Garnish with fresh chopped parsley and lemon wedges.
# Insider Tips:
01 -
- The sauce turns the humble cod into a showstopper with minimal effort—I promise, everyone will ask for seconds.
- It's brightly flavored yet comforting, and you can pair it with anything on hand to make a meal feel special.
02 -
- Rushing the onion sauté always left my sauce harsh and uneven, so let them soften fully for a mellow base.
- Adding the lemon at the very end prevents it from fading—it keeps the final dish perky and fresh.
03 -
- Warming the serving plates prevents the fish from cooling too quickly and keeps the sauce glossy.
- The flavor is even better if you let the sauce cool, then reheat gently before serving—it's the trick I use for make-ahead dinner parties.