Cod in Roasted Red Pepper Sauce
August 2025, VOLUME 1, ISSUE LXXV
Cod in Roasted Red Pepper Sauce
INGREDIENTS
4 cod fillets (about 6 oz each)
1 tablespoon olive oil
Salt & black pepper, to taste
1/2 teaspoon paprika
1 tablespoon butter
3 cloves garlic, minced
1/2 onion, finely chopped
1 (12 oz) jar roasted red peppers, drained
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
1 tablespoon olive oil
Salt & black pepper, to taste
1/2 teaspoon paprika
1 tablespoon butter
3 cloves garlic, minced
1/2 onion, finely chopped
1 (12 oz) jar roasted red peppers, drained
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
DIRECTIONS
Pat cod fillets dry with paper towels.
Season both sides with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Add cod fillets and cook for 2–3 minutes per side until golden but not fully cooked through.
Remove and set aside.
In the same skillet, reduce heat to medium.
Add butter, then sauté garlic and onion until soft and fragrant, about 3–4 minutes.
Add roasted red peppers to the skillet.
Cook for 2 minutes, then transfer everything to a blender or food processor.
Blend until smooth.
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