Cod in Creamy Red Roasted Pepper Sauce

Tender flaky cod roasted over a bed of zucchini, yellow squash, and onions in a creamy red roasted pepper sauce.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Creamy Red Roasted Pepper Sauce ---
2. 2In 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. 3Transfer the pepper mixture to a food processor and blend until smooth, scraping down the sides.
4. 4Return 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. 6Preheat the oven to 350 degrees F.
7. 7Layer the zucchini, yellow squash, and onions on a bottom of a 9X13 baking dish. Lightly season with salt and pepper, to taste.
8. 8Season the cod fillets with salt and pepper, and layer in a single layer over the veggies. Sprinkle with parsley all over.
9. 9Spoon the red pepper sauce over the cod, spreading out evenly so all of the cod is covered in sauce.
10. 10Bake, 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. 11Garnish with fresh parsley and let rest for 5-10 minutes, uncovered, before serving.