Cod in Roasted Red Pepper Sauce

Cod in roasted red pepper sauce is a light, flavorful, and elegant dish that’s easy enough for a weeknight but refined enough for entertaining. The flaky, mild cod pairs beautifully with a creamy, smoky sauce made from roasted red peppers, garlic, and a touch of cream. It’s one of those dishes that feels special but doesn’t take much time or effort to make.

Why You’ll Love This Recipe

I love how this recipe brings together simple ingredients to create bold flavor. The sauce is rich without being heavy, and the cod stays moist and tender with just the right balance of sweetness and smokiness. I can serve it over rice, pasta, or even mashed potatoes, making it as fancy or as casual as I want. It also comes together quickly, which is a big bonus when I need something fast but delicious.

ingredients

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

• Cod fillets (fresh or thawed if frozen)

• Olive oil

• Salt

• Black pepper

• Roasted red peppers (jarred or homemade)

• Garlic cloves

• Onion

• Smoked paprika

• Heavy cream or coconut milk (for a dairy-free option)

• Lemon juice

• Fresh parsley (for garnish)

directions

1. I pat the cod fillets dry and season them with salt and pepper on both sides.

2. In a large skillet, I heat a bit of olive oil and sear the cod for 2–3 minutes per side until lightly golden. I remove it from the pan and set it aside.

3. In the same skillet, I sauté chopped onion and garlic until soft and fragrant.

4. I add the roasted red peppers and smoked paprika, cooking for a couple more minutes.

5. I transfer the mixture to a blender or use an immersion blender right in the pan to puree until smooth.

6. I return the sauce to the skillet, stir in the cream, and season with salt, pepper, and a splash of lemon juice.

7. I gently nestle the cod back into the sauce and simmer on low for 5–7 minutes until the fish is cooked through and flakes easily.

8. I garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings. It takes me around 10–15 minutes to prep and another 20 minutes to cook, so the whole dish is ready in about 30–35 minutes.

Variations

I sometimes add a pinch of chili flakes for heat or stir in a spoonful of tomato paste for a deeper flavor. If I want to bulk it up, I toss in spinach or chickpeas toward the end. I’ve also swapped cod for halibut, tilapia, or even shrimp when I want a change.

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, adding a splash of water or cream to loosen the sauce. I avoid microwaving to prevent the cod from drying out.

FAQs

Can I use frozen cod?

Yes, I just make sure it’s fully thawed and patted dry before cooking to prevent excess water in the pan.

Can I make the sauce ahead of time?

Absolutely. I often make the sauce a day ahead and store it in the fridge. It reheats beautifully and saves time at dinner.

Is there a non-dairy substitute for cream?

I like using full-fat coconut milk for a creamy, dairy-free version. It adds a subtle sweetness that works well with the peppers.

What can I serve this with?

I usually serve it with rice, mashed potatoes, or crusty bread to soak up the sauce. It also pairs well with couscous or quinoa.

How do I know when the cod is cooked?

The fish is done when it flakes easily with a fork and turns opaque. I avoid overcooking it to keep the texture tender.

Conclusion

Cod in roasted red pepper sauce is a go-to recipe when I want something quick, flavorful, and comforting. The creamy, smoky sauce wraps around the tender fish in the most satisfying way. Whether I’m cooking for family or just treating myself to a cozy meal, this dish always delivers comfort and elegance in one pan.