Cod with Creamy Pepper Sauce

This succulent cod in roasted red pepper sauce transforms an ordinary weeknight dinner into something truly special without hours in the kitchen. The silky sauce with its vibrant color and smoky-sweet flavor elevates the delicate fish to restaurant quality with minimal effort.

I first made this recipe when trying to impress my seafood-loving in-laws during their first visit to our home. The stunning presentation and complex flavors made them think I'd spent hours in the kitchen when it took less than half an hour.

• Cod fillets fresh or properly thawed for the best texture and mild flavor
• Jarred roasted red peppers for convenience without sacrificing flavor
• Heavy cream creates a luxurious silky sauce that perfectly coats the fish
• Smoked paprika adds essential depth and subtle smokiness
• Fresh garlic and onion build the aromatic foundation
• Chicken broth balances the richness and adds umami notes
• Good quality olive oil for both cooking the fish and starting the sauce
• Fresh parsley brightens the finished dish with color and freshness

How To Make Cod in Roasted Red Pepper Sauce

Prepare the cod

Pat the fillets completely dry with paper towels to ensure proper searing. Season generously with salt and pepper on both sides and sprinkle with paprika if using. Properly dried fish will develop a beautiful golden crust rather than steaming in the pan.

Create a perfect sear

Heat olive oil in a large skillet until shimmering but not smoking. Place cod fillets presentation side down first and cook undisturbed for a full 3 minutes before flipping. Look for golden edges before turning and cook until the fish just begins to flake when gently pressed with a fork.

Build the sauce base

In the same pan used for the cod sauté chopped onions until translucent and beginning to soften about 2 minutes. Add minced garlic and cook just until fragrant about 30 seconds being careful not to burn it. This flavor foundation will permeate the entire sauce.

Blend for smoothness

Transfer the sautéed aromatics and roasted peppers to a blender and process until completely smooth. The powerful motor will break down all fibers creating a velvety texture impossible to achieve by hand. For an immersion blender use a deep container to prevent splattering.

Create silky richness

Return the blended sauce to the pan and add cream and broth stirring continuously. Simmer gently until the sauce coats the back of a spoon with a slight thickness about 3 minutes. The proteins in the cream will help thicken while adding luxurious mouthfeel.

Reunite fish and sauce

Nestle the seared cod fillets back into the pan allowing them to settle into the sauce. Spoon the vibrant sauce over the tops of the fish and let them gently simmer together for 2 minutes. This final cooking allows the fish to absorb the flavors while staying perfectly tender.

This sauce has become my signature for dinner parties. The first time I served it my usually reserved father in law asked for the recipe before we even finished dinner a compliment I'll never forget. Now it's requested whenever family visits which makes preparation both meaningful and joyful.

Perfect Pairings

This elegant dish deserves thoughtful accompaniments. Crusty bread is essential for soaking up every drop of the addictive sauce. I prefer a simple grain like fluffy couscous or creamy polenta which provides a neutral backdrop for the vibrant flavors. For vegetables roasted asparagus or a simple arugula salad with lemon vinaigrette offers the perfect balance of freshness against the rich sauce.

Make Ahead & Storage

This dish shines brightest when served immediately but can be managed with some planning. The sauce can be prepared up to three days in advance and refrigerated in an airtight container. Simply reheat gently before adding freshly cooked fish. If you have leftovers store the fish and sauce separately the fish will maintain better texture. Refrigerate for up to two days and gently reheat the sauce first then add the fish just until warmed through to prevent overcooking.

Dairy Free Adaptation

The silky texture of this sauce doesn't have to be sacrificed for dairy sensitivities. Full fat coconut milk creates an equally luxurious mouthfeel with a subtle tropical note that complements the sweet peppers beautifully. For a completely neutral flavor cashew cream works wonderfully too blend 1 cup soaked raw cashews with 3/4 cup water until completely smooth. Both alternatives maintain the richness while keeping the dish inclusive for all guests.

Recipe FAQs

→ Can I use frozen cod fillets for this dish?

Yes, you can use frozen cod fillets. Just ensure they're completely thawed before cooking and pat them thoroughly dry with paper towels to remove excess moisture. This helps achieve a better sear on the fish when cooking.

→ How do I know when the cod is fully cooked?

Cod is fully cooked when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Be careful not to overcook, as cod can quickly become dry. The fish typically needs only 3-4 minutes per side when pan-seared.

→ Can I make the roasted red pepper sauce ahead of time?

Absolutely! The sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Gently reheat it before adding the fish. This makes dinner preparation even quicker on busy weeknights.

→ What sides pair well with this dish?

This cod pairs beautifully with simple starches that can soak up the delicious sauce. Try serving it with crusty bread, mashed potatoes, risotto, or pasta. For a lighter meal, serve with steamed vegetables, roasted asparagus, or a fresh green salad.

→ Is there a way to make this dish dairy-free?

Yes, as mentioned in the ingredients, you can substitute coconut cream for heavy cream to make the dish dairy-free. The coconut adds a subtle sweetness that complements the roasted peppers nicely. For an alternative, cashew cream can also work well.

→ How can I roast my own red peppers instead of using jarred?

To roast your own peppers, place whole bell peppers directly on a gas burner, under a broiler, or on a grill. Rotate until skin is charred all over. Place in a bowl covered with plastic wrap for 10 minutes. Peel off the blackened skin, remove seeds, and slice. Homemade roasted peppers add wonderful freshness to the sauce.