Baked Cod with Roasted Red Pepper Sauce cover

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Baked Cod with Roasted Red Pepper Sauce

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Ingredients

Warning0 allergens identified

Baked Cod with Roasted Red Pepper Sauce

3 red bell peppers

¼ cup olive oildivided

1 cup yellow oniondiced

3 cloves garlicminced

3 tablespoons balsamic vinegar

1 tsp kosher salt

¼ tsp red pepper flakes

1 lb cod

1 tbsp olive oil

Kosher salt

Black pepper

Fresh basiloptional

Lemon wedgesoptional

Line a large baking sheet with foil. Cut bell peppers in half, through the stem. Remove stem, seeds and ribs and face cut-side down on foil. Drizzle with 1 tablespoon olive oil and place in oven set to broil for 15 to 17 minutes, until skins are fully charred.

While peppers are roasting, add 1 tablespoon olive oil to a skillet over medium-high heat. Add onion and cook for 5 to 7 minutes, until translucent. Add in minced garlic and cook for 1 minute.

Remove peppers from the oven and set oven temperature to 400 degrees F. Carefully fold up the foil to create a sealed packet so the peppers steam inside. Let sit for 10 to 15 minutes, until peppers are cool enough to touch. Peel away and discard skins.

Add roasted peppers and cooked onion/garlic mixture to a blender with 2 tablespoons olive oil, balsamic vinegar, salt and pepper flakes. Puree until smooth.

Dry cod filets with a paper towel. Brush with olive oil and season liberally with salt and pepper. Place on a baking sheet, and bake on the middle rack for 12 to 14 minutes, until fish reaches 145 degrees in the thickest part and just begins to flake apart.

Pour red pepper sauce onto a rimmed plate. Arrange cod filets into the sauce, garnish with chopped basil and lemon wedges (optional) and serve.

Serving suggestion: Add a side of steamed, riced vegetables or roasted potatoes to soak up the Red Pepper Sauce.

Nutrition

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Tips & Tricks (5)

Char Your Peppers Properly 🔥
Broil the red peppers until the skin is completely blackened (about 8-10 minutes), then steam them in a covered bowl before peeling—this creates maximum sweetness and ensures the charred skin separates easily.
Don't Overcook the Cod ❄️
Bake cod at 400°F for just 12-15 minutes until it flakes easily with a fork; overcooking even by 2 minutes results in dry, rubbery fish that's impossible to rescue.
Balance Acidity with Finesse 🍋
Add balsamic vinegar gradually to your pepper sauce and taste as you go—a little goes a long way, and you can always add more but cannot remove excess acid that overpowers the delicate fish.
Pat Your Cod Dry First 🎯
Use paper towels to thoroughly dry the cod's surface before seasoning and baking; this prevents steaming and helps the fish develop better texture and allows seasonings to adhere properly.
Make Pepper Sauce Ahead 🕐
Prepare the roasted red pepper sauce up to 2 days in advance and refrigerate it—the flavors actually deepen and meld beautifully, saving you time on busy weeknights.