Delicious Cod in Roasted Red Pepper Sauce

If you ever need a simple yet luxurious meal on the table fast cod in roasted red pepper sauce has you covered. This dish pairs flaky white fish with a velvety sauce that turns even a weeknight dinner into something special. It comes together in one skillet making cleanup a breeze and the pop of color is just as inviting as the flavor.

From my own kitchen trials this recipe became a reliable fallback after a long day when I still craved something that did not feel rushed. The sauce is so good I have caught my husband mopping up the last drops with bread more than once.

Ingredients

• Olive oil: provides richness for sautéing and infuses the sauce
• Onion: brings sweetness and depth look for onions that feel firm and are free from bruises
• Garlic: adds savoriness choose bulbs that are tight and unblemished
• Roasted red peppers: lend a smoky sweetness jarred or homemade are both excellent
• Vegetable broth: creates a silky base opt for a low sodium version if you like
• Smoked paprika: delivers a subtle smoky layer try to find a fresh package for the best aroma
• Dried oregano: adds earthiness but a handful of fresh oregano will brighten the whole dish
• Salt and pepper: round out the flavors always taste and adjust before serving
• Cod fillets: are mild and tender pick fillets that are thick and free from any gray streaks
• Fresh parsley: chopped on top for a fresh finish

Instructions

Sauté the Onion:

Dice your onion and let it cook gently in olive oil over medium heat. Stir frequently for about five minutes so it becomes translucent and takes on a hint of golden color. This softens the base and sweetens the sauce.

Add the Garlic:

Toss in minced garlic and stir for another minute until you notice the aroma blooming but do not let it brown.

Build the Sauce:

Mix in chopped roasted red peppers pour in the broth add smoked paprika oregano salt and pepper. Let the mixture simmer for about ten minutes until the peppers look even more vibrant and the broth cooks down slightly.

Blend the Sauce:

Remove the skillet from the heat so you can use an immersion blender safely. Blend until the mixture is very smooth and the color deepens into a bright reddish orange.

Cook the Cod:

Nestle the cod fillets into the silky sauce. Spoon some over each piece to coat fully then cover and let the fish poach gently for eight to ten minutes. When the cod flakes easily with a fork you are done.

Finish and Garnish:

Lift away the lid sprinkle chopped parsley over the top and serve while the dish is warm and aromatic.

My go to choice for this recipe is a thick cut of cod because it holds up so well in the simmering sauce. My family always lingers at the table a little longer when we share this one and the vibrant colors seem to bring a bit of joy to even dreary days.

Storage and Leftover Tips

Store any remaining sauce and fish in an airtight container. It will keep in the fridge for two days. If you have leftover sauce alone pour it over pasta or spoon it onto eggs for breakfast.

Easy Ingredient Swaps

Cod is classic but tilapia and haddock are both excellent. Roasted red bell peppers from a jar are time savers but roasting your own adds a special touch. Chicken broth works just as well for a richer flavor.

Perfect Ways to Serve This

Spoon cod and sauce over fluffy rice or garlic mashed potatoes for a heartier meal. Add a simple green salad or crisp steamed green beans. Crusty bread lets you sop up every bit of that incredible sauce.

The Story Behind This Recipe

I discovered this variation when I had a glut of roasted red peppers after a summer farmers market haul. Since then the dish has found its way onto birthday and anniversary tables as a lighter yet still elegant main. Once my kids started fighting over the last bite I knew it was a keeper.

Adapting for Every Season

Fresh herbs in spring and summer add brighter notes In winter substitute smoked paprika for a hint of warmth Serve with roasted vegetables for a fall twist

What People Are Saying

Friends usually ask for the recipe after the first mouthful. One neighbor said her kids who usually snub fish asked for seconds which is always the highest praise in my book.

Freezer Meal Conversion

You can freeze the sauce after blending for up to three months. Thaw overnight in the fridge then gently warm before adding fresh fish for poaching.

One thing you should always remember is to let the sauce simmer before blending so the flavors truly meld together. The aroma will tell you when it is ready and the end result is always worth the little extra patience.

Recipe Q&A

→ Can I use a different white fish instead of cod?

Yes, tilapia or haddock make great alternatives. Adjust cooking times as needed for fillet thickness.

→ What can I use if I don't have roasted red peppers?

You can substitute with fresh red bell peppers. Roast them until blistered for best flavor.

→ Is it possible to make the sauce ahead of time?

Absolutely. Prepare and blend the sauce in advance, then reheat and add the fish when ready to serve.

→ How do I know when the cod is perfectly cooked?

Cod is done when it flakes easily with a fork and appears opaque throughout. Avoid overcooking for best texture.

→ What sides pair well with this dish?

Serve with steamed rice, quinoa, couscous, or a crisp green salad to complement the sauce and fish.