Cod in Roasted Red Pepper (Printable)

Tender cod poached in a bright roasted red pepper sauce with garlic, smoked paprika and lemon.

# What You'll Need:

→ Fish

01 - 4 cod fillets, skinless and boneless, 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
05 - 2 tablespoons extra virgin olive oil
06 - 1 small yellow onion, chopped
07 - 2 cloves garlic, 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 fresh lemon juice
12 - Salt and ground black pepper, to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving

# How-To Steps:

01 - Pat cod fillets dry with paper towels. Season both sides with salt and ground black pepper.
02 - Heat the olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 4 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Add roasted red bell peppers, smoked paprika, and chili flakes to the skillet. Stir and cook for 2 minutes.
04 - Transfer the mixture to a blender or use an immersion blender to purée until smooth. Return the sauce to the skillet.
05 - Stir in vegetable broth and lemon juice. Bring to a gentle simmer. Taste and adjust salt and ground black pepper as needed.
06 - Nestle seasoned cod fillets into the sauce. Cover with lid and cook for 8 to 10 minutes, until fish is opaque and easily flakes with a fork.
07 - Ladle sauce over cod fillets. Top with fresh chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The sauce lets you pretend you’re on a breezy Mediterranean coast, if only for dinner.
  • Quick to make, yet it tastes like you spent an hour simmering flavors together.
02 -
  • If you don’t pat the fish dry, it turns watery and the sauce won’t cling—trust me, I learned with soggy cod one rainy night.
  • Using just a bit of smoked paprika instead of regular transforms the peppers from flat to deeply savory and aromatic.
03 -
  • The sauce can be made a day ahead and reheated, letting the flavors settle and deepen.
  • If you want extra smokiness, roast your own peppers over a flame for that charred aroma.

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