Description
Learn how to make delicious Tasty Cod in Roasted Red Pepper Sauce Dinner. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 ½ pounds fresh cod fillets, skin removed and cut into portions
- 3 large roasted red bell peppers (store-bought jarred ones work fine, or roast your own)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (adds that cozy, smoky depth)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
- 1/2 cup low-sodium vegetable or chicken broth
- 1 tablespoon lemon juice (freshly squeezed brightens the sauce)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: 1/4 cup heavy cream or coconut milk for a creamier sauce
Substitution tip: If cod isn’t available, other firm white fish like haddock or pollock will work beautifully. And if you want to keep this dairy-free, skip the cream or swap it for coconut milk—it still tastes fantastic!
Instructions
- Start by preparing your roasted red peppers if you’re roasting fresh ones: char them over a gas flame or under the broiler until blackened, then place in a bowl covered with plastic wrap to steam for 10 minutes. Peel off the skins, remove stems and seeds, and roughly chop. If using jarred roasted peppers, simply drain and chop.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent—about 5 minutes. This step builds the foundation of flavor, something I learned early on when I realized that patience with onions pays off.
- Add the minced garlic, smoked paprika, thyme, and red pepper flakes (if using), cooking for another minute until fragrant. The smell here will remind you why cooking is so rewarding.
- Add the chopped roasted red peppers and broth to the skillet. Use an immersion blender to puree the mixture until smooth. If you don’t have one, transfer the mixture to a blender in batches and blend carefully. The sauce should be velvety and vibrant, not chunky.
- Return the sauce to the skillet and bring to a gentle simmer. Stir in lemon juice and season with salt and pepper to taste. If you want a creamier sauce, stir in the cream or coconut milk now and warm through.
- Reduce the heat to low, nestle the cod fillets into the sauce, and cover the skillet. Cook gently for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. I always remind myself not to rush this step; low and slow keeps the cod tender and juicy.
- Once cooked, sprinkle with fresh parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Tasty Cod in Roasted Red Pepper Sauce Dinner, recipe, cooking, food
