Introduction

Oh, the cozy aroma of dinner bubbling away on the stove! There are some recipes that just instantly transport you to a happy place, and this Cod in Roasted Red Pepper Sauce is definitely one of them for me. It’s the kind of dish that feels special enough for a weekend dinner but is so incredibly simple to whip up, you’ll be making it on busy weeknights too. Get ready for a flavor explosion that’s both comforting and vibrant!

Why You’ll Love This Recipe

Speedy Supper: Ready in under 30 minutes, from start to delicious finish!
Effortlessly Delicious: Seriously, you’ll be amazed at how few steps lead to such incredible flavor.
Perfect for Gifting: Make a batch and share the love – it’s wonderful in a nice takeout container.
Always a Hit: Even picky eaters tend to adore this mild, flavorful fish dish.

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

4 Cod fillets (about 6 ounces each): Cod is a lovely, flaky white fish that takes on flavors beautifully.
2 tablespoons Olive oil: Your trusty friend for searing and sautéing.
Salt, to taste: Don’t be shy with the salt! It brings out all the yummy flavors.
Pepper, to taste: A little crack of fresh pepper adds a nice zing.
1 cup Roasted red peppers (jarred or homemade): The star of our sauce! Jarred are super convenient, but if you have time to roast your own, that’s wonderful too.
2 cloves Garlic, minced: Because everything is better with a little garlic, right?
1 teaspoon Smoked paprika: This adds such a lovely, warm, smoky depth without any heat.
1/2 teaspoon Red pepper flakes (optional): If you like a tiny bit of a kick, add these!
1/2 cup Vegetable broth or chicken broth: This helps create our luscious sauce.
1 tablespoon Fresh lemon juice: A bright squeeze at the end makes all the flavors pop.
Fresh basil or parsley, for garnish: A sprinkle of fresh herbs makes it look as good as it tastes!

How to Make It

Alright, let’s get cooking! You’ve got this.

Prep your oven: First things first, let’s get that oven preheating to 400°F (200°C). This is going to help us cook the fish perfectly.
Dry and season the cod: Grab your cod fillets and gently pat them dry with a paper towel. This helps them get a nice sear. Then, season them generously with salt and pepper on both sides.
Sear the fish: Heat the olive oil in an oven-safe skillet over medium-high heat. Once it’s shimmering (but not smoking!), carefully place the cod fillets in the skillet. Sear them for about 2-3 minutes per side until they’re just lightly browned. This adds a lovely texture. Once seared, take the cod out of the skillet and set it aside for a moment.
Sauté the garlic: In the same skillet (don’t wipe it out – that’s where the flavor is!), add your minced garlic. Sauté it for about 1 minute until you can smell its wonderful fragrance. Keep an eye on it so it doesn’t burn!
Build the sauce: Now, toss in the roasted red peppers, smoked paprika, and the red pepper flakes if you’re using them. Give it a good stir and let it cook for about 2 minutes, letting those flavors meld together.
Add the broth: Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. This is going to form the base of our delicious sauce.
Nestle in the cod: Gently return your seared cod fillets to the skillet, tucking them down into the simmering sauce. Make sure they’re cozy in there!
Bake to perfection: Carefully transfer the entire skillet to your preheated oven. Bake for 10-12 minutes, or until the cod is cooked through and flakes apart easily when you gently prod it with a fork. I always like to give it a little poke to check!
The finishing touch: Once the cod is done, take the skillet out of the oven. Stir in that fresh lemon juice – it’s like a little burst of sunshine!
Garnish and serve: Sprinkle with fresh basil or parsley before serving. It adds a pop of color and extra freshness. Enjoy your beautiful, flavorful meal!

Substitutions & Additions

This recipe is pretty forgiving, which is one of the things I love about it! Feel free to play around:

Fish Swap: Other flaky white fish like haddock, tilapia, or even salmon would work beautifully here.
Veggie Boost: Add some sliced bell peppers or onions to sauté with the garlic for extra veggies.
Creamy Dreamy: For a richer sauce, stir in a tablespoon or two of heavy cream or a dollop of sour cream at the end.
Spice Level: Adjust the red pepper flakes to your liking, or omit them entirely if you prefer.
Herbalicious: If you don’t have basil or parsley, chives or a sprinkle of dried Italian seasoning would also be lovely.

Tips for Success

A few little tricks to make this recipe even better:

Don’t Overcrowd the Pan: When searing the cod, make sure you’re not cramming too many fillets into the skillet. This ensures they get a good sear, not just steam. If you have more than 4 fillets, you might need to sear them in two batches.
Pat it Dry: I can’t stress this enough – patting your fish dry before searing is key to getting a nice crust.
Oven-Safe Skillet is a Must: Make sure the skillet you use is safe to go into the oven. If yours isn’t, you can sear the fish in a regular skillet and then transfer it to a baking dish with the sauce before baking.
Prep Ahead: You can mince your garlic and measure out your spices the day before to save even more time on busy evenings.

How to Store It

Leftovers are a good thing! If you happen to have any (which is rare in my house!), store them in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, being careful not to overcook the fish.

FAQs

Can I use fresh bell peppers instead of jarred roasted red peppers?

You absolutely can! You’ll just need to roast them first. You can do this in the oven or on the stovetop. Once they’re roasted and the skins are peeled, you’ll have your own homemade roasted red peppers!

Is this recipe spicy?

The base recipe isn’t spicy at all! The optional red pepper flakes can add a little heat. You can control the spice level by adding more or less of them, or by leaving them out entirely.

What should I serve with this cod?

This dish is fantastic with so many sides! It’s wonderful with simple steamed rice, crusty bread for soaking up that delicious sauce, roasted vegetables like broccoli or asparagus, or even a light salad.

Cod in Roasted Red Pepper Sauce

This cod recipe features a vibrant and flavorful roasted red pepper sauce, perfect for a speedy and delicious weeknight meal or a special occasion. It's surprisingly simple to make and always a crowd-pleaser.

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Prep Time 10

Cook Time 20

Servings 4 fillets

Equipment

oven-safe skillet Or a regular skillet and a baking dish
Paper towel
Fork

Ingredients

Main ingredients

4 Cod fillets about 6 ounces each
2 tablespoons Olive oil
to taste Salt
to taste Pepper
1 cup Roasted red peppers jarred or homemade
2 cloves Garlic minced
1 teaspoon Smoked paprika
0.5 teaspoon Red pepper flakes optional
0.5 cup Vegetable broth or chicken broth
1 tablespoon Fresh lemon juice
Fresh basil or parsley for garnish

Instructions

Preheat your oven to 400°F (200°C).
Pat the cod fillets dry with a paper towel and season generously with salt and pepper on both sides.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the cod fillets for about 2-3 minutes per side until lightly browned. Remove the cod from the skillet and set aside.
In the same skillet, sauté the minced garlic for about 1 minute until fragrant.
Add the roasted red peppers, smoked paprika, and optional red pepper flakes. Cook for about 2 minutes, stirring.
Pour in the vegetable or chicken broth and bring to a gentle simmer.
Return the seared cod fillets to the skillet, tucking them into the sauce.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod is cooked through and flakes easily.
Remove the skillet from the oven and stir in the fresh lemon juice.
Garnish with fresh basil or parsley before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave.