Baked Cod with Roasted Red Pepper Sauce (Edit recipe)

Roasting red peppers creates a charred sweetness that’s absolutely delicious with grilled fish and veggies. For this preparation, though, I made an oven-roasted pepper sauce to serve as the bed for some simply seasoned Baked Cod. The result is a Baked Cod with Red Pepper Sauce that is Whole30 compatible and provides the perfect balance with a bright, acidic sauce and the flaky, light fish on top. Serve this one with roasted potatoes for a complete meal in less than an hour any night of the week.

20 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	385
Fat:	34 g
Carbohydrates:	4 g
Protein:	15 g
Cholesterol:	55 g
Sodium:	365 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

Red Pepper Sauce

3 Red Bell Pepper
.25 cup Extra Virgin Olive Oil, divided
1 cup Yellow Onion, diced (about .5 large onion)
3 cloves Garlic, minced
3 Tbsp Balsamic Vinegar
1 tsp Kosher Salt
.25 tsp Red Pepper Flakes

Baked Cod

1 lb Cod, (about 4 to 6 oz. per serving)
1 Tbsp Extra Virgin Olive Oil
Kosher Salt
Black Pepper
fresh Basil, (optional)
Lemon, wedges (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.