Cod in Roasted Red Pepper Sauce (Printable)

Tender cod in a vibrant, creamy roasted red pepper sauce ready in 30 minutes.

# What You 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
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

# Steps:

01 - Pat the cod fillets completely dry with paper towels. Season both sides generously with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned cod fillets and sear for 2 minutes per side until golden brown but not cooked through. Remove fillets from skillet and set aside on a plate.
03 - Add 1 tablespoon olive oil to the same skillet. Sauté the minced shallot for 2 minutes until translucent and softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Add the drained roasted red peppers, smoked paprika, and dried oregano to the skillet. Cook for 2 minutes, stirring occasionally to combine flavors and heat through.
05 - Transfer the pepper mixture to a blender or use an immersion blender directly in the pan. Add the heavy cream and lemon juice. Blend until completely smooth and creamy. Return the sauce to the skillet if using a countertop blender.
06 - Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed to balance flavors.
07 - Nestle the seared cod fillets into the sauce, spooning some sauce over the top of each fillet. Cover the skillet and simmer over medium-low heat for 6-8 minutes, or until the cod is opaque throughout and flakes easily with a fork.
08 - Transfer cod fillets to serving plates, topped generously with sauce. Garnish with chopped fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The sauce is impossibly creamy yet comes together in minutes
  • Cod stays tender and flakes perfectly every time
  • It looks impressive but requires zero fancy techniques
02 -
  • Do not skip searing the cod first, that golden crust adds texture and keeps the fish from falling apart
  • Let the sauce cool slightly before blending or it will splatter everywhere (I learned this the messy way)
  • If the sauce seems too thick, add a splash of pasta water or broth to loosen it up
03 -
  • Pat the cod extremely dry before searing or it will steam instead of getting that gorgeous golden crust
  • Use an immersion blender directly in the pan to save on dishes and keep the sauce warm

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