Tender, flaky cod fillets simmered in a bold and smoky roasted red pepper sauce for a light, wholesome, and flavor-packed meal perfect for any night.

4 cod fillets (about 6 oz each)

3 large roasted red peppers (jarred or homemade)

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1/2 cup vegetable or chicken broth

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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If using fresh red peppers, roast them under the broiler or on a grill until charred, then peel, seed, and chop. For jarred peppers, simply drain and chop.
Heat olive oil in a large skillet over medium heat. Sauté chopped onion until soft and translucent, about 3–4 minutes.
Add minced garlic, smoked paprika, and oregano. Cook for about 1 minute until fragrant.
Stir in roasted red peppers and broth. Puree the mixture with an immersion blender or in a blender until smooth.
Season the sauce with salt and pepper to taste and bring it to a gentle simmer over low heat.
Place cod fillets into the sauce, cover the skillet, and simmer for 8–10 minutes until the cod is opaque and flakes easily with a fork.
Garnish with fresh chopped parsley before serving.

Use haddock or halibut as alternatives to cod.

Add red pepper flakes for a spicy kick.

For a creamier sauce, stir in coconut milk or Greek yogurt before serving.

Add spinach or zucchini for extra vegetables.

Store leftovers in the fridge for up to 2 days and reheat gently on the stove.