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Coach Janine’s Roasted Red Pepper Cod

Creamy Red Roasted Pepper Sauce:
12 oz. jar whole roasted red peppers, drained and chopped (or you can purchase already chopped roasted red peppers)
2 Tbsp. minced garlic (about 6 medium cloves)
2 Tbsp. chopped fresh basil
3 Tbsp. olive oil
1¼ cup light cream
¼ cup grated Parmigiano-Reggiano cheese
salt and pepper

Cod + Veggies:
2 lbs. cod fillets, cut into serving pieces (I had 2 fillets and was able to cut into 2-3 pieces each)
1 small zucchini, cut into matchsticks
1 cup mushrooms, cut into matchsticks
½ red onion, sliced
1 Tbsp. fresh chopped parsley, plus extra for garnish
Salt and pepper

Creamy Red Roasted Pepper Sauce:
In a medium skillet over medium heat, cook peppers, garlic, and basil in olive oil for 10 minutes, stirring occasionally, until flavors come together.
Transfer the pepper mixture to a food processor and puree until smooth.
Return the mixture to the same skillet and bring to a simmer; stir in cream, cheese, and season with salt and pepper to taste; simmer for 5 minutes, stirring; set aside.

Cod & Veggies:

Layer the veggies on a bottom of a large baking dish. Season lightly with salt and pepper. Top with single layer of cod fillets; season the cod with salt/pepper and sprinkle with fresh parsley.
Pour the red pepper sauce over the cod and veggies.
Bake, uncovered in a 350F oven for 30-40 minutes until the fish is flaky and veggies are tender.
Sprinkle with fresh chopped parsley.

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