Description
A simple recipe for baking cod fillets topped with a flavorful, smooth sauce made from roasted red peppers and tomatoes.
Ingredients
Scale
- 4 (6 ounce) cod fillets
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 (12 ounce) jar roasted red peppers, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cloves garlic
- 1/4 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
- Rub the cod fillets with olive oil and season both sides with salt and pepper. Place the fillets in the prepared baking dish.
- Prepare the sauce: Combine the drained roasted red peppers, diced tomatoes (with juice), garlic, vegetable broth, oregano, and smoked paprika in a blender or food processor. Blend until the sauce is smooth.
- Pour the roasted red pepper sauce evenly over the cod fillets in the baking dish.
- Bake for 15 to 20 minutes, or until the cod is opaque and flakes easily with a fork. Cooking time depends on the thickness of the fillets.
- Remove from the oven and sprinkle with fresh chopped parsley before serving.
Notes
- For a creamier sauce, add 2 tablespoons of heavy cream or Greek yogurt to the sauce mixture before pouring over the fish.
- If you do not have a blender, you can finely mince the peppers and garlic and stir them into the tomatoes for a chunkier sauce.
- Serve this dish over quinoa or with a side of steamed green beans.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 280
- Sugar: 9
- Sodium: 350
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 35
- Cholesterol: 65