Cod in Roasted Red Pepper (Printer-Friendly)

Tender poached cod served in a bright roasted red pepper sauce with smoked paprika, 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 (from jar or freshly roasted), 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 lemon juice
12 - Salt and 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 salt and ground black pepper.
02 - In a large skillet over medium heat, warm the olive oil. Add chopped yellow onion and sauté until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Incorporate roasted red bell peppers, smoked paprika, and chili flakes (if using) into the skillet. Stir and cook for 2 minutes to enhance flavors.
04 - Transfer the contents of the skillet to a blender or use an immersion blender in the skillet to purée the mixture until completely smooth. Return the sauce to the skillet.
05 - Stir the vegetable broth and lemon juice into the sauce. Bring to a gentle simmer over medium heat. Taste and season further with salt and black pepper as desired.
06 - Arrange the seasoned cod fillets in the simmering sauce. Cover and cook for 8 to 10 minutes, or until the fish is opaque and flakes easily when tested with a fork.
07 - Transfer the cod to serving plates and spoon generous amounts of sauce over each fillet. Garnish with chopped parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • You can get a restaurant-worthy dish on the table without fuss or fancy tools—just one skillet and a blender.
  • The roasted pepper sauce transforms even the most basic cod fillets into something bright and surprising, with almost no effort.
02 -
  • Be patient when blending the sauce—a chunky sauce will never coat the fish as luxuriously as a silky one will.
  • Skip crowding the pan with fish; leave space so the cod cooks gently and doesn’t break apart when serving.
03 -
  • Let cod come to room temperature before poaching to help it cook evenly and stay tender.
  • Blitz the sauce until absolutely smooth—if it looks dull, a touch more olive oil brings it back to life.

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