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