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This juicy cod bathed in roasted red pepper sauce turns a regular weeknight meal into something extraordinary without spending ages in the kitchen. The smooth sauce with its bright color and sweet-smoky taste takes the mild fish to fancy restaurant levels with hardly any work.
I whipped up this dish when trying to wow my seafood-crazy in-laws during their first trip to our place. The gorgeous look and rich flavors had them thinking I'd been cooking all day when it really took less than 30 minutes.
- Cod fillets either fresh or fully thawed for better texture and gentle flavor
- Jarred roasted red peppers saving time without losing any taste
- Heavy cream makes a velvety rich sauce that beautifully wraps around the fish
- Smoked paprika brings important richness and gentle smokiness
- Fresh garlic and onion create the tasty flavor base
- Chicken broth cuts through the richness and adds savory notes
- Good quality olive oil needed for cooking the fish and starting off the sauce
- Fresh parsley adds brightness to the finished meal with color and fresh taste
How To Make Cod in Roasted Red Pepper Sauce
- Get the cod ready
- Completely dry the fillets using paper towels for proper browning. Add plenty of salt and pepper on all sides and dust with paprika if you want. Fish that's thoroughly dried will get a lovely golden crust instead of steaming in the pan.
- Make a beautiful crust
- Warm olive oil in a big skillet until it shimmers but doesn't smoke. Put cod fillets best side down first and let them cook without moving for exactly 3 minutes before flipping. Wait for golden edges before turning and cook until the fish just starts to break apart when gently pushed with a fork.
- Start the sauce
- Using the same pan from cooking the cod, cook chopped onions until they're see-through and softening, around 2 minutes. Throw in minced garlic and cook just until you can smell it, about 30 seconds, making sure it doesn't burn. This flavor combo will spread through the whole sauce.
- Mix until smooth
- Put the cooked aromatics and roasted peppers into a blender and mix until totally smooth. The strong motor will crush all the bits for a silky texture you can't get by hand. If you're using a stick blender, go with a tall container to avoid making a mess.
- Make it wonderfully creamy
- Pour the blended sauce back into the pan and add cream and broth, stirring the whole time. Let it bubble gently until the sauce sticks to the back of a spoon with a little thickness, about 3 minutes. The cream helps thicken things up while making everything feel luxurious.
- Bring fish and sauce together
- Tuck the browned cod fillets back into the pan, letting them sink into the sauce. Drizzle the bright sauce over the tops of the fish and let everything simmer together for 2 minutes. This final touch lets the fish soak up the flavors while staying perfectly tender.
This sauce has become what I'm known for at dinner parties. The first time I made it, my normally quiet father-in-law asked how to make it before dinner was even over—a compliment I'll always treasure. Now the family asks for it whenever they visit, which makes cooking it both special and fun.
Fantastic Side Dishes
This fancy fish dish needs the right sides to go with it. You'll want crusty bread to mop up every bit of the amazing sauce. I like using a plain grain like fluffy couscous or creamy polenta that won't compete with the bold flavors. For veggies, try roasted asparagus or a simple arugula salad with lemon dressing to bring freshness against the rich sauce.
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Prep Ahead & Keeping Leftovers
This meal tastes best right away but you can plan ahead if needed. The sauce can be made up to three days early and kept in the fridge in a sealed container. Just warm it up gently before adding newly cooked fish. If you have extras, keep the fish and sauce in different containers so the fish stays firmer. Store in the fridge for up to two days and warm the sauce first, then add the fish just long enough to heat through so it doesn't overcook.
Dairy Free Option
You don't have to give up the smooth texture of this sauce if you can't have dairy. Full fat coconut milk makes an equally rich feel with a light tropical hint that goes well with the sweet peppers. For a totally neutral taste, cashew cream works great too—just blend 1 cup of soaked raw cashews with 3/4 cup water until completely smooth. Both options keep the richness while making sure everyone at your table can enjoy the dish.
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Frequently Asked Questions
- → Is frozen cod okay to use?
Sure! Frozen cod works fine, but make sure it’s fully thawed first. Pat it dry with paper towels to remove moisture so it sears nicely during cooking.
- → How do I tell when cod is done?
It’s done when it flakes easily and looks opaque. Check that the temperature reaches 145°F (63°C). Don’t overdo it, as cod can dry out quickly. Cooking each side for 3-4 minutes is usually enough.
- → Can I prep the sauce early?
Definitely! Get the sauce ready a day or two ahead. Keep it in the fridge in a sealed container. Warm it up gently when you're ready to use it. Perfect for a busy night!
- → What sides go with this?
This dish is awesome with crusty bread, pasta, mashed potatoes, or risotto to soak up the sauce. For a lighter option, try steamed veggies, roasted asparagus, or a fresh green salad.
- → How can I make this dairy-free?
Simply swap the cream in the recipe for coconut cream or cashew cream. Both options work great and still add richness and a hint of sweetness to the dish.
- → How do I roast my own peppers?
Place whole bell peppers on a burner, under a broiler, or on a grill. Turn them until their skins are blackened all around. Put the peppers in a covered bowl for 10 minutes, then peel, slice, and remove the seeds. Homemade roasted peppers are a fresh, flavorful option!