Cod in Roasted Red Pepper Sauce is bright, healthy, and full of layered flavor — roasted peppers give the sauce a sweet smokiness that lifts simple baked cod into something special. I’ve made this dish dozens of times, testing both oven-baked and pan-finished methods to keep the fish moist and the sauce silky. For a closer take on a similar cod preparation, see this similar cod recipe I referenced while developing my technique.
Why Make This Recipe
- Big flavor with minimal fuss: roasted peppers, garlic, and a splash of lemon create a restaurant-quality sauce without long prep.
- Healthy and protein-rich: cod is lean, low in calories, and mild-flavored — great for weeknights or light dinners.
- Make-ahead friendly: roast the peppers and blend the sauce up to 2 days ahead to save time.
- Versatile for company: dress it up with herbs and serve with rice or crusty bread for guests. I love this recipe because the sauce tastes richer the next day—an easy win for leftovers.
- If you enjoy bold pepper flavors, try pairing it with other pepper-forward dishes like this pepperoncini chicken skillet for a themed dinner.
Recipe Overview
Prep time: 15–25 minutes (longer if you peel peppers manually)
Cook time: 25–30 minutes (including roasting peppers)
Total time: 40–55 minutes
Servings: 4 (using 1½ lb/700 g cod)
Difficulty: Easy–Medium
Method: Roast the red peppers, blend into a smooth sauce with aromatics, then bake or pan-finish cod in the sauce until just opaque. For a primer on roasting and baking fish basics, this roasted tomato-pepper soup method is a helpful reference: roasted pepper soup technique.
My Experience Making This Recipe
I tested this recipe with both skinless cod fillets and thicker steaks. Thinner fillets finish in about 10–12 minutes at 400°F (200°C), while thicker pieces need closer to 15 minutes. I discovered that finishing the cod briefly under the broiler for 1–2 minutes gives a slight caramelized edge without drying the fish, if you watch closely.
How to Make Cod in Roasted Red Pepper Sauce: A Healthy, Flavorful Feast
Start by roasting 3 large red bell peppers on a sheet pan under the broiler at 450°F (230°C) for 10–15 minutes, turning until the skins are blackened. Place peppers in a bowl with plastic wrap to steam 10 minutes, then peel, seed, and roughly chop them. Sauté 1 small diced onion and 2 minced garlic cloves in 2 tablespoons olive oil until soft, add the peppers, 1/2 cup (120 ml) low-sodium chicken or vegetable stock, 1 teaspoon smoked paprika, and simmer 5 minutes. Blend the mixture until smooth (use a blender or immersion blender), then stir in 1/4 cup (60 ml) light cream or extra olive oil for a dairy-free option, and season with salt, pepper, and 1 tablespoon lemon juice. Pat 1½ lb (700 g) cod dry, season, and either bake at 400°F (200°C) in the sauce for 10–15 minutes or sear in a hot oven-safe skillet (2–3 minutes per side) then finish in the sauce for 5–7 minutes. Expect a glossy, slightly thick sauce that clings to the fish.
Equipment notes: use a rimmed sheet pan for roasting, a high-power blender or stick blender for a silky sauce, and an oven-safe skillet if you plan to sear then finish the fish.
Expert Tips for Success
- Pat the fish dry and season just before cooking to encourage even browning and prevent steaming.
- Roast peppers at high heat (450°F/230°C) and steam them wrapped to loosen skins — peeling makes the sauce smooth and bright.
- Use a blender with a splash of stock to get a stable emulsion; add cream or olive oil last to keep the sauce glossy.
- Check doneness with a thermometer: the USDA recommends 145°F (63°C), but many chefs remove cod at 135–140°F (57–60°C) and let carryover heat finish it for a moister result.
- If the sauce is too thin, simmer gently to reduce; if too thick, whisk in 1–2 tablespoons hot stock or water until it reaches the desired consistency.
How to Serve Cod in Roasted Red Pepper Sauce: A Healthy, Flavorful Feast
- Spoon the sauce over a bed of steamed basmati rice, quinoa, or creamy polenta for a comforting bowl. You can also serve with crusty bread to mop up the sauce and a simple green salad.
- For a Mediterranean plate, add olives, capers, and a sprinkle of chopped parsley; pairing works well with lighter fish preparations like this tilapia in roasted pepper sauce I tried during recipe development.
- Garnish with lemon zest and microgreens or baby arugula for contrast and a fresh finish.
- This dish is elegant enough for guests but simple enough for a weeknight — good for date nights or family dinners.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for 3–4 days. Store sauce separately if possible; it freezes well for up to 2 months in a freezer-safe container. To reheat, thaw overnight (if frozen), warm the sauce gently on the stove over low heat, then add fish and heat covered at 275–300°F (135–150°C) for 8–12 minutes until just warmed through. Avoid high heat reheating — it dries white fish quickly. Microwaving works in a pinch: use medium power and short bursts, stirring sauce between intervals.
Recipe Variations
- Dairy-free: skip the cream and finish the sauce with 2 tbsp extra-virgin olive oil for silkiness.
- Spicy: add 1/4–1/2 tsp red pepper flakes or a diced jalapeño when sautéing the onion.
- Herb-forward: stir in chopped basil or cilantro just before serving for a fresh lift.
- Make it vegetarian: swap cod for roasted cauliflower steaks or firm tofu; the sauce pairs nicely. For a simple sweet finish, serve dessert like these 3-ingredient peanut butter balls after this bright main.
Nutritional Highlights
- High in lean protein: cod provides about 20 g protein per 3.5 oz (100 g) serving, supporting muscle maintenance.
- Vitamins and antioxidants: red peppers add vitamin C, A, and carotenoids, boosting the meal’s nutrient density.
- Allergen info: this recipe contains fish and may contain dairy if you use cream; adjust for allergies accordingly. Aim for a portion of 4–6 oz (115–170 g) of cooked fish per person.
Troubleshooting Common Issues
- Sauce tastes flat: balance with acid — add 1 tsp lemon juice or a splash of white wine, then re-taste and season.
- Fish overcooked and dry: reduce oven time and pull fish at 135–140°F (57–60°C), resting 2 minutes; carryover heat will finish cooking.
- Sauce grainy after blending: blend longer and strain if needed, or add a tablespoon of extra liquid (stock or olive oil) and re-blend to smooth it.
Frequently Asked Questions
Q: Can I skip roasting peppers and use jarred roasted red peppers?
A: Yes — jarred roasted red peppers save time and work fine. Rinse them to remove excess brine, then use about 12–14 oz (350–400 g) jarred peppers. The flavor will be slightly less smoky than broiled fresh peppers, so add a pinch of smoked paprika or a drop of liquid smoke if you want more depth.
Q: Is baking the fish in the sauce better than searing first?
A: Both work — baking in sauce is hands-off and gentle, great for delicate fillets. Searing first adds a golden crust and more texture; use a hot oven-safe skillet and finish in the sauce if you prefer contrast.
Q: Can I make the sauce ahead and assemble later?
A: Absolutely. Make the sauce up to 48 hours ahead and refrigerate in a sealed container. Reheat gently before adding warm fish, or bake fish directly in warmed sauce for best results.
Q: What’s the best fish substitution if cod isn’t available?
A: Firm white fish like halibut, haddock, pollock, or tilapia substitute well. Thicker cuts like halibut need slightly longer cooking; adjust time and watch internal temperature for doneness.
Conclusion
If you want a reliable method for tender white fish with a vibrant, make-ahead sauce, this dish delivers consistent results. For more guidance on oven temperatures and a simple baked cod technique that complements this recipe, check out this detailed guide: How to Bake Cod | Feasting At Home.
Cod in Roasted Red Pepper Sauce
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A bright, healthy cod dish with a sweet and smoky roasted red pepper sauce, perfect for easy weeknight dinners.
Ingredients
- 3 large red bell peppers
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) low-sodium chicken or vegetable stock
- 1 teaspoon smoked paprika
- 1/4 cup (60 ml) light cream or extra olive oil
- 1 tablespoon lemon juice
- 1 1/2 lb (700 g) cod fillets
- Salt, to taste
- Pepper, to taste
Instructions
- Roast the red bell peppers on a sheet pan under the broiler at 450°F (230°C) for 10–15 minutes, turning until skins are blackened.
- Place roasted peppers in a bowl covered with plastic wrap to steam for 10 minutes, then peel, seed, and chop them.
- Sauté the onion and garlic in olive oil until soft.
- Add the chopped peppers, stock, and paprika; simmer for 5 minutes.
- Blend the mixture until smooth and stir in cream or oil, lemon juice, salt, and pepper.
- Season the cod fillets and bake in the sauce at 400°F (200°C) for 10–15 minutes or sear briefly and then finish in the sauce.
- Serve spooned over rice or polenta, garnished with herbs if desired.
Notes
Store leftovers in an airtight container for up to 4 days. The sauce can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Roasting
- Cuisine: Mediterranean