Cod Roasted Red Pepper Sauce (Print Version)
Tender cod poached in a bright roasted red pepper sauce with garlic, smoked paprika and lemon.
# What You Need:
→ Fish
01 - 4 cod fillets (approximately 5.3 oz each), skinless and boneless
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly 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, finely chopped
07 - 2 garlic cloves, 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 freshly 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. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat extra virgin olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute longer.
03 - Add roasted red bell peppers, smoked paprika, and chili flakes, if using. Stir and cook for 2 minutes, allowing flavors to meld.
04 - Transfer the vegetable mixture to a blender or use an immersion blender to purée until completely smooth. Return the sauce to the skillet.
05 - Stir in vegetable broth or fish stock and lemon juice. Bring to a gentle simmer. Taste and adjust salt and black pepper as needed.
06 - Nestle cod fillets into the simmering sauce. Cover and cook for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork.
07 - Arrange cod on serving plates and spoon sauce over top. Garnish with chopped fresh parsley and lemon wedges.
# Expert Hints:
01 -
- When you slice through the tender cod bathed in vibrant sauce, each bite feels like vacationing on the coast.
- The minimal prep and one-pan simplicity quickly made it my go-to when craving something impressive yet unfussy.
02 -
- I once left the cod in too long, and while it still tasted good, the magic of buttery flakes disappeared—keep an eye on the clock.
- Puréeing the sauce until completely smooth transforms it from rustic to restaurant-worthy, and cleaning up with bread at the end is a must.
03 -
- If you want perfectly flaky fillets, turn off the heat a minute early and let the fish rest, covered—the steam will finish the job.
- Adding the lemon juice right at the end keeps the sauce fresh and lively, so don't skip it.