Cod in Roasted Red Pepper (Printable)

Light Mediterranean-style cod poached in a smoky roasted red pepper purée, finished with lemon and parsley.

# What You'll Need:

→ Fish

01 - 4 cod fillets (approximately 5.3 oz 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 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 black pepper, to taste

→ Garnish

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

# Steps:

01 - Pat cod fillets dry with paper towels. Season both sides evenly with salt and ground black pepper.
02 - Heat extra virgin olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 4 minutes until softened. Add minced garlic and cook for one additional minute.
03 - Add drained roasted red bell peppers, smoked paprika, and chili flakes if using. Stir and cook for 2 minutes to meld flavors.
04 - Transfer the pepper mixture to a blender or use an immersion blender directly in the skillet to purée until completely smooth. Return the sauce to the skillet.
05 - Stir in vegetable broth or fish stock and freshly squeezed lemon juice. Bring to a gentle simmer. Taste and adjust seasoning with additional salt and black pepper as necessary.
06 - Nestle cod fillets into the simmering sauce. Cover and cook for 8 to 10 minutes, or until fish is opaque and flakes easily with a fork.
07 - Ladle roasted red pepper sauce over each cod fillet. Sprinkle chopped fresh parsley on top and serve with lemon wedges.

# Expert Advice:

01 -
  • This sauce is like a little secret weapon—just one whiff and you know dinner's going to be good.
  • If you’ve got picky eaters, the sweetness of the peppers and bright finish will make cod everyone’s new favorite.
02 -
  • If you rush poaching, the cod turns tough—learned that lesson after an overcooked batch.
  • Blending the sauce while it’s hot is less messy in smaller batches, trust me on this one.
03 -
  • Drying the fish well before seasoning makes the cod firm up perfectly without weeping into the sauce.
  • Tasting the sauce after blending, before adding protein, lets you balance it to your mood—try more lemon or a pinch of extra smoked paprika.

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