Cod in Roasted Red Pepper (Printer-friendly)
Gentle poaching of cod in a bright roasted red pepper sauce with lemon and parsley.
# What you'll need:
→ Fish
01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
→ Roasted Red Pepper Sauce
04 - 2 large roasted red bell peppers, drained (jarred or freshly roasted)
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 ground black pepper, to taste
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges, for serving
# Method:
01 - Pat cod fillets dry using paper towels. Season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 4 minutes. Stir in minced garlic and sauté for 1 additional minute.
03 - Add roasted red peppers, smoked paprika, and chili flakes (if using) to the skillet. Stir well and cook for 2 minutes, allowing flavors to develop.
04 - Transfer the skillet mixture into a blender or use an immersion blender to process until smooth. Return the puréed mixture to the skillet.
05 - Add vegetable broth and lemon juice to the sauce. Stir, bring to a gentle simmer, and adjust salt and pepper to taste.
06 - Nestle seasoned cod fillets into the simmering sauce. Cover the skillet and cook for 8 to 10 minutes, or until cod is opaque and flakes easily with a fork.
07 - Transfer cod onto plates, spoon sauce over each portion, and finish with chopped parsley and lemon wedges.
# Expert Tips:
01 -
- The sauce tastes like you spent all day on it, but it comes together in minutes—seriously, don’t tell anyone.
- It’s my secret to making fish approachable even for friends who “don’t do seafood.”
02 -
- Once I over-blended the sauce for too long and ended up with a weirdly foamy texture—short bursts are best.
- Letting the cod rest in the hot sauce for a minute off heat keeps it moist and just-cooked—never rubbery.
03 -
- If your blender lid pops from heat, remove it and cover with a towel to blend safely.
- Zesting a little lemon into the sauce before serving adds a burst of aroma that lifts the whole dish.