Bacalao en salsa cremosa de pimientos rojos asados

Ingredientes

• 3 Tbsp. olive oil
• 12 oz. jar whole roasted red peppers, drained and chopped
• 2 Tbsp. minced garlic, about 5-6 medium cloves
• 2 Tbsp. chopped fresh basil
• 1 1/4 cups light cream
• 1/4 cup grated Parmesan cheese
• Kosher salt and black pepper
• 1 small (8 oz.) zucchini, cut into matchsticks
• 1 small (8 oz.) yellow squash, cut into matchsticks
• 1/2 medium red onion, thinly sliced
• 2 lbs. fresh cod fillets, about 6 oz. each
• 1-2 Tbsp. fresh finely chopped parsley, plus extra for garnish
• Kosher salt and fresh black pepper

Preparación

1. 1

   --- Creamy Red Roasted Pepper Sauce ---

2. 2

   In a large skillet over medium heat, cook peppers, garlic, and basil in olive oil for 5-7 minutes, stirring occasionally, until flavors come together.

3. 3

   Transfer the pepper mixture to a food processor and blend until smooth, scraping down the sides.

4. 4

   Return the mixture to the same skillet and stir in cream, Parmesan cheese, and season with salt and pepper to taste; simmer for 3-4 minutes, stirring, until lightly thickened.

5. 5

   --- Cod + Veggies ---

6. 6

   Preheat the oven to 350 degrees F.

7. 7

   Layer the zucchini, yellow squash, and onions on a bottom of a 9X13 baking dish. Lightly season with salt and pepper, to taste.

8. 8

   Season the cod fillets with salt and pepper, and layer in a single layer over the veggies. Sprinkle with parsley all over.

9. 9

   Spoon the red pepper sauce over the cod, spreading out evenly so all of the cod is covered in sauce.

10. 10

    Bake, uncovered, for 25-35 minutes until the fish is flaky and veggies are tender. Cook time will depend on the thickness of the cod.

11. 11

    Garnish with fresh parsley and let rest for 5-10 minutes, uncovered, before serving.