Ingredients
- 4 cod fillets (fresh or thawed if frozen)
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1 cup roasted red peppers (jarred or homemade)
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1 tsp smoked paprika
- 1/2 cup heavy cream or full-fat coconut milk
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Pat cod fillets dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear cod for 2–3 minutes per side until lightly golden. Remove and set aside.
- In the same skillet, sauté chopped onion and garlic until soft and fragrant.
- Add roasted red peppers and smoked paprika. Cook for 2 more minutes.
- Transfer the mixture to a blender or use an immersion blender to puree until smooth.
- Return the sauce to the skillet. Stir in cream and lemon juice, and adjust seasoning with salt and pepper.
- Gently place cod fillets back in the sauce. Simmer on low for 5–7 minutes until fish is cooked through and flakes easily.
- Garnish with fresh parsley and serve warm.
Notes
- Use full-fat coconut milk for a dairy-free version.
- Add chili flakes for a spicy kick or tomato paste for depth.
- Can substitute cod with halibut, tilapia, or shrimp.
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 280
- Sugar: 4g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
