Cod in Roasted Red Pepper (Printable Version)

Light Mediterranean cod poached in a vibrant roasted red pepper sauce with garlic, lemon, and smoked paprika.

# What You'll Need:

→ Fish

01 - 4 cod fillets, skinless and boneless, about 5.3 oz each
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon 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 cloves garlic, 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 and black pepper, to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving

# Method:

01 - Pat cod fillets dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Heat extra virgin olive oil in a large skillet over medium heat. Add chopped yellow onion and sauté for 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Add roasted red bell peppers, smoked paprika, and chili flakes if using. Stir and cook for 2 minutes to blend flavors.
04 - Transfer onion and pepper mixture to a blender or use an immersion blender to purée until smooth. Return the puréed sauce to the skillet.
05 - Stir in vegetable broth or fish stock and lemon juice. Bring to a gentle simmer. Taste and adjust seasoning with salt and pepper as desired.
06 - Arrange cod fillets in the simmering sauce. Cover the skillet and cook for 8 to 10 minutes, until the fish is opaque and flakes easily with a fork.
07 - Spoon sauce over cod fillets, garnish with fresh chopped parsley, and serve with lemon wedges.

# Chef's Tips:

01 -
  • The roasted pepper sauce clings to every bite of flaky cod — so good you&aposs want extra bread to mop it up.
  • This meal manages to taste bright and indulgent but uses basic ingredients you probably have already.
02 -
  • If the sauce simmers too fast, it can thicken before the fish is done — always peek and add a splash of broth if needed.
  • Blending the sauce while it&aposs still warm creates the smoothest texture and melds the flavors perfectly.
03 -
  • Let the sauce cool slightly before blending to avoid splatter and get a silkier texture.
  • Taste the sauce before adding the fish; a hint more lemon or smoked paprika can make it exceptional.

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