Home / Nutrition / Coach Janine’s Roasted Red Pepper Cod

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

INSTRUCTIONS
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.

Check Also

Learn How to Cook

You want some advice when it comes to your nutrition? Learn how to cook. Learning ...

Instagram

    As seen on...

    • The Huffington Post
    • Live Strong
    • Breaking Muscle
    • The Kingston Whig Standard