Transform your dinner into a culinary celebration with our exquisite Cod Fillets in Roasted Red Pepper Sauce. This dish pairs succulent cod with a velvety, vibrant sauce made from roasted red peppers, enriched by a medley of crisp, fresh vegetables. The red pepper sauce is infused with a smoky depth, perfectly enhancing the delicate flavor of the cod fillets. Ideal for elevating a casual weeknight meal or adding a touch of sophistication to a special gathering, this recipe promises a taste experience that is both luxurious and unforgettable.
Ingredients:
- For the Vegetables:
- 1 small zucchini, julienned
- 1 small yellow squash, julienned
- ½ red onion, sliced
- 1 tablespoon fresh chopped parsley (plus extra for garnish)
- Salt and pepper, to taste
- ¼ teaspoon garlic powder
- For the Cod:
- 2 lbs. cod fillets, cut into serving pieces
- ½ teaspoon lemon pepper
- For the Sauce:
- 12 oz. a container of roasted red peppers, thoroughly drained and finely diced
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh basil
- 3 tablespoons olive oil
- 1¼ cup heavy cream
- ¼ cup grated Parmigiano-Reggiano cheese
- Salt and pepper, to taste
Instructions:
- Prepare the Vegetables: In a large skillet over medium heat, sauté the zucchini, yellow squash, and red onion with a drizzle of olive oil until tender.
- Season the Cod: Preheat your oven to 375°F (190°C). Season the cod fillets with lemon pepper and a pinch of salt. Arrange the fillets on a baking sheet lined with parchment paper.
- Make the Sauce: In a medium saucepan, heat the olive oil over medium heat. Incorporate the finely chopped garlic and sauté for approximately 60 seconds, or until it releases a delightful aroma. Stir in the chopped roasted red peppers and cook for another 2 minutes.
- Create the Creamy Base: Lower the heat and pour in the heavy cream, stirring continuously until well combined. Let the concoction bubble softly for roughly 5 minutes. Stir in the grated Parmigiano-Reggiano cheese, and season with salt and pepper to taste. Remove from heat once the sauce is smooth and creamy.
- Bake the Cod: Pour the prepared sauce over the cod fillets on the baking sheet. Place in the hot oven and cook for 15-20 minutes, or until the cod is thoroughly cooked and separates effortlessly with a fork.
- Combine and Serve: Arrange the sautéed vegetables on serving plates. Top with the baked cod fillets and drizzle with additional sauce from the baking sheet. Garnish with extra fresh parsley.
Conclusion:
This recipe for Cod Fillets in Roasted Red Pepper Sauce with Fresh Vegetables is a delicious and sophisticated dish that brings together a harmonious blend of flavors. The creamy roasted red pepper sauce pairs perfectly with the tender cod and crisp vegetables, making it a standout meal for any occasion. Serve this dish with a side of crusty bread or over a bed of rice for a complete and satisfying dinner. Enjoy the rich flavors and elegant presentation that are sure to make your meal memorable.