Cod in Roasted Red Pepper Sauce (Printable)

Flaky cod fillets in a smooth roasted red pepper cream sauce. A 30-minute Mediterranean-style dinner that's healthy, gluten-free, and packed with flavor.

# 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)
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 generously 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 to combine flavors.
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 the sauce and season with salt and pepper as needed to achieve balanced flavor.
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. Pair with steamed rice, quinoa, or crusty bread.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Cod is practically foolproof and absorbs all those Mediterranean flavors beautifully
  • Everything cooks in one pan so cleanup is almost nonexistent
02 -
  • Don't overcook the cod during the initial sear. It will finish cooking in the sauce and stay much more tender.
  • The sauce thickens as it sits, so don't panic if it looks slightly thin right after blending.
  • Immersion blenders work perfectly here if you want to skip transferring hot sauce to a regular blender.
03 -
  • Pat the cod completely dry before seasoning. Wet fish won't sear properly and you'll miss that gorgeous golden crust.
  • Let the sauce cool slightly before blending if you're using a regular blender. Hot liquid expands and can make a mess.

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