Name: Cod in Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 red bell peppers (or 12 oz jar of drained roasted red peppers); 1 clove garlic; 2 tbsp olive oil; 1/4 cup low-sodium chicken or vegetable broth; 1 tsp smoked paprika; Salt to taste; 4 cod fillets (about 6-8 oz total per two servings)

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This Cod in Roasted Red Pepper Sauce is a bright, healthy weeknight dinner with bold flavor and minimal fuss. I first tested it on a busy week and loved how the smoky-sweet pepper sauce turned plain cod into something special. If you want a balanced meal that’s quick to pull together, this is one of my go-to recipes — and if you crave a simple dessert afterward, try 3-ingredient banana cinnamon rolls for a fuss-free finish.

Why Make This Recipe

Big flavor from roasted peppers, garlic, and a splash of lemon without heavy cream or lots of oil.
High in protein and low in calories — a healthy choice for weeknights or light dinners.
Fast to prepare: roughly 10–15 minutes active prep and 20–25 minutes cooking time.
Versatile: pairs well with rice, potatoes, or a green salad for different occasions.
Personal insight: I love this dish because the sauce can be made ahead and tastes even brighter the next day, which saves time on busy nights.

For more roasted red pepper ideas and inspiration, see this creamy roasted red pepper soup.

Recipe Overview

Prep time: 10–15 minutes (plus 20 minutes if you roast peppers yourself)
Cook time: 12–18 minutes (fish) + 10 minutes (sauce finish)
Total time: 30–45 minutes depending on pepper prep
Servings: 4 (about 4–6 oz / 115–170 g cod fillets)
Difficulty: Easy
Method: Roast or pan-sear cod, blend roasted red peppers into a silky sauce, finish on the stovetop and poach fish gently in the sauce.

See the full recipe page for variations and exact quantities if you want a ready-to-print version: Irresistibly Easy Cod + Roasted Red Pepper Sauce.

My Experience Making This Recipe

On my first test I roasted fresh red peppers under the broiler for 12–15 minutes, flipped often, and found that char adds a smoky depth. I also tried jarred roasted peppers to save time — they work well and cut total time by about 20 minutes. I learned that a quick simmer of the sauce with a splash of lemon brightens it without diluting the pepper flavor.

How to Make Cod in Roasted Red Pepper Sauce

Start by roasting red peppers (450°F / 230°C under a broiler for 10–15 minutes) or use a 12–oz jar of drained roasted red peppers to save time. Blend peppers with one clove garlic, 2 tbsp olive oil, 1/4 cup low-sodium chicken or vegetable broth, 1 tsp smoked paprika, and salt to taste until smooth. In a skillet, sear seasoned cod fillets (about 6–8 oz total for two servings) skin-on or skinless over medium-high heat for 2 minutes per side to get color, then lower heat and spoon sauce over fish, or transfer sauce to a shallow pan and gently poach at 180–190°F (82–88°C) until the fish reaches 125–135°F (52–57°C) for moist flakes. Expect a bright, slightly smoky sauce that clings to flaky cod.

Equipment tip: use a blender or food processor for the sauce and a digital thermometer for precise fish doneness.

Expert Tips for Success

Dry the fish well and season simply with salt and pepper to let the sauce shine; patting fillets dry gives a better sear.
Use a high-speed blender or immersion blender for a silky sauce; strain if you want an ultra-smooth texture.
Sear at medium-high heat to get color, then finish in the sauce at low heat to avoid overcooking — cod is best at 125–135°F (52–57°C).
If short on time, drain a 12–oz jar of roasted red peppers instead of roasting fresh ones; they keep consistent flavor and save 20+ minutes.
For extra depth, add 1 tsp sherry vinegar or 1 tbsp chopped capers to the sauce just before serving — this balances richness and adds a savory lift. For guidance on handling roasted peppers, check this tip on prepping roasted pepper toasts: using roasted peppers.

How to Serve Cod in Roasted Red Pepper Sauce

Spoon the sauce over steamed basmati rice or couscous to soak up every bit of flavor.
Serve with simple roasted or smashed potatoes and a crisp green salad for a family-style dinner. Consider pairing with warm biscuits for a cozy meal; see a comforting side idea here: cheddar-sage biscuits.
Garnish with fresh parsley, lemon wedges, and a drizzle of good olive oil for a bright finish.
For a lighter plate, serve over zucchini ribbons or cauliflower rice and add a few toasted pine nuts for texture.

Storage and Reheating Guide

Cool sauce and cooked fish to room temperature within 2 hours, then store separately in airtight containers. Refrigerate up to 3–4 days for both sauce and fish; keep sauce up to 2 months in the freezer in a freezer-safe container. To reheat, gently warm the sauce in a skillet over low heat and add fish for 3–5 minutes at 275–300°F (135–150°C) oven or on the stovetop until the internal temperature reaches 125–130°F (52–54°C). Avoid high heat or microwave reheating for long periods, which makes cod dry; low, gentle reheating preserves texture.

Recipe Variations

Dairy-free/Gluten-free: This recipe is naturally dairy-free and gluten-free when using gluten-free broth.
Creamy variation: Stir 2–3 tbsp crème fraîche or Greek yogurt into warm sauce off the heat for a richer mouthfeel.
Spicy version: Add 1/2 tsp red pepper flakes or a roasted jalapeño to the blender for heat.
Substitute fish: Swap cod for halibut, haddock, or firm salmon; adjust cooking times (salmon cooks a bit faster, aim for 125–130°F / 52–54°C).

Nutritional Highlights

High in lean protein from cod, low in saturated fat when using olive oil.
Roasted red peppers provide vitamin C, vitamin A, and antioxidants like lycopene.
Allergen information: contains fish. Check labels on broths or jarred peppers for added allergens. For portioning, plan about 4–6 oz (115–170 g) cooked cod per adult serving.

Troubleshooting Common Issues

Sauce too thin: Simmer for 3–5 minutes uncovered to reduce and concentrate flavors, or briefly blend with 1–2 tbsp cooked white beans for natural thickness.
Fish turns out dry: Stop cooking when internal temp hits 125–135°F (52–57°C) as residual heat will raise temperature a few degrees. Use a thermometer to avoid overcooking.
Sauce tastes flat: Add a squeeze of lemon juice or 1/2 tsp sherry vinegar and a pinch of salt to brighten flavors right before serving.

Frequently Asked Questions

Q: Can I use frozen cod for this recipe?
A: Yes — thaw overnight in the fridge and pat dry before cooking. Thawed cod cooks similarly to fresh cod; just ensure it’s fully defrosted to get a good sear and even cooking.

Q: How long should I roast fresh red peppers and at what temperature?
A: Roast under a preheated broiler (about 450°F / 230°C) for 10–15 minutes, turning every 3–4 minutes until the skins char. Transfer to a covered bowl to steam for 10 minutes, then peel and seed for a tender, smoky pepper.

Q: Can I make the sauce ahead of time and reheat?
A: Absolutely. The sauce keeps well in the refrigerator for 3–4 days and freezes for up to 2 months. Reheat gently on low heat and then add the fish to warm through to preserve texture.

Q: What’s the best way to know when the cod is done without a thermometer?
A: Use a fork to check for flakiness — the fish should flake easily but still be moist. The center should be just opaque; if it flakes too readily into dry pieces, it’s overcooked. A thin center (about 1-inch thick) will cook in 10–12 minutes total.

Conclusion

If you want a concise guide on baking cod specifically, this How to Bake Cod | Feasting At Home article complements this roasted red pepper approach with additional techniques for perfectly baked fillets.