Cod in Roasted Red Pepper (Printable)

Poached cod in a silky roasted red pepper sauce with smoked paprika, garlic and lemon—Mediterranean and gluten-free.

# What You Need:

→ Fish

01 - 4 cod fillets (approximately 5.3 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 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 freshly squeezed lemon juice
12 - Salt and ground black pepper, to taste

→ Garnish

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

# How To Make It:

01 - Pat cod fillets dry with paper towels. Lightly season each side with salt and black pepper.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 4 minutes. Incorporate minced garlic and cook for 1 minute, stirring constantly.
03 - Add roasted red bell peppers, smoked paprika, and chili flakes (if using) to the skillet. Stir and cook for 2 minutes to meld flavors.
04 - Transfer skillet contents to a blender or use an immersion blender to purée until completely smooth. Return the puréed sauce to the skillet.
05 - Add vegetable broth or fish stock and lemon juice to the sauce. Bring to a gentle simmer over medium-low heat. Taste and adjust with additional salt and pepper as desired.
06 - Nestle seasoned cod fillets into the simmering sauce, ensuring partial submersion. Cover the skillet and cook for 8 to 10 minutes, until cod is opaque and flakes easily with a fork.
07 - Spoon sauce generously over cod fillets. Finish with a sprinkle of chopped fresh parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The sweet tang of roasted red peppers transforms mild cod into something spectacular and secretly comforting.
  • It's quick enough for weeknights, yet impressive enough that I served it at my last impromptu dinner gathering.
02 -
  • Trying to rush the poaching step on high heat resulted in rubbery cod—it's best to keep it slow and gentle.
  • Blending the sauce until completely smooth absolutely changes the feel of the finished dish, making every bite velvety.
03 -
  • Keep the poaching liquid at a very low simmer—boiling will toughen the fish in seconds.
  • Don’t shy away from jarred peppers; they make this a weeknight lifesaver and taste just as good as freshly roasted for this purpose.

Return