Cod in Roasted Red Pepper Sauce

Cod in roasted red pepper sauce is one of those dishes I turn to when I want something healthy, flavorful, and beautifully vibrant. The flaky, mild cod pairs perfectly with the sweet, smoky depth of a creamy red pepper sauce that’s both light and satisfying. It’s easy enough for a weeknight but elegant enough for guests.

Why You’ll Love This Recipe

I love how simple and quick this dish is to prepare. The sauce comes together with just a few ingredients and transforms plain cod into something really special. The roasted red peppers bring sweetness and complexity, while a bit of cream or broth gives the sauce its velvety texture. Plus, it’s naturally gluten-free and works well with rice, couscous, or crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh cod fillets (boneless, skinless)

• Jarred or homemade roasted red peppers

• Olive oil

• Garlic cloves, minced

• Onion, finely chopped

• Smoked paprika

• Heavy cream or coconut milk (optional for a creamy version)

• Chicken or vegetable broth

• Salt

• Black pepper

• Fresh parsley or basil for garnish

Directions

1. I start by patting the cod fillets dry and seasoning them lightly with salt and pepper.

2. In a skillet, I heat olive oil and sauté the chopped onion until translucent. Then I add the garlic and cook just until fragrant.

3. I blend the sautéed onion and garlic with roasted red peppers, a splash of broth, and smoked paprika until smooth.

4. I return the sauce to the pan and stir in a bit of cream (if using). I simmer it gently for 5–7 minutes to thicken slightly.

5. I nestle the cod fillets into the sauce, cover the pan, and cook over low heat for about 8–10 minutes, or until the fish flakes easily with a fork.

6. I finish the dish with chopped parsley or basil and serve hot.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 20 minutes to cook, so I can have it on the table in roughly 30 minutes.

Variations

Sometimes I add a pinch of chili flakes or cayenne to the sauce for a bit of heat. I also like using coconut milk instead of cream for a dairy-free version. When I have fresh tomatoes, I roast them alongside the peppers and blend them in for a slightly different flavor. Occasionally, I serve the sauce over grilled shrimp or chicken instead of cod.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the fish gently in a covered skillet over low heat to avoid overcooking. If the sauce thickens too much, I stir in a splash of broth or water to loosen it.

FAQs

Can I use frozen cod?

Yes, I often use frozen cod—I just make sure to thaw it completely and pat it dry before cooking to prevent excess water in the sauce.

Is this sauce spicy?

Not by default. The roasted red peppers are sweet and mild, but I can easily add heat with chili flakes or a pinch of cayenne if I want it spicier.

Can I make the sauce ahead of time?

Absolutely. I often blend and simmer the sauce a day ahead, then just reheat it and cook the cod when I’m ready to serve.

What can I serve with this dish?

I like to pair it with rice, couscous, or mashed potatoes. It also works well with a simple green salad or sautéed greens.

How do I know when the cod is done?

I check that it flakes easily with a fork and turns opaque all the way through. It usually takes about 8–10 minutes, depending on the thickness of the fillets.

Conclusion

Cod in roasted red pepper sauce is one of those easy, elegant meals that always hits the spot. With its silky, flavorful sauce and tender fish, it’s a dish I keep coming back to when I want something wholesome, colorful, and delicious without spending hours in the kitchen.

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