Cod in Creamy Red Roasted Pepper Sauce
Try this Cod in Creamy Red Roasted Pepper Sauce recipe, or contribute your own.
Try this Cod in Creamy Red Roasted Pepper Sauce recipe, or contribute your own.
- salt and pepper
- 1/2 red onion sliced
- 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
- 11/4 cup light cream
- 1/4 cup grated parmigiano-reggiano cheese
- 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 small yellow squash cut into matchsticks
- 1 tbsp. fresh chopped parsley plus extra for garnish
- Carbohydrate 44.7485000359071 g
- Cholesterol 864.22236019813 mg
- Fat 246.297384629248 g
- Fiber 0.558250013589859 g
- Protein 74.0086005764879 g
- Saturated Fat 142.808028120442 g
- Serving Size 1 1 -6 (1450g)
- Sodium 699.305226813512 mg
- Sugar 44.1902500223173 g
- Trans Fat 12.6385588456992 g
- Calories 2649 calories
Step-by-step
- In a medium skillet over medium heat, cook peppers, garlic, and basil in olive oil for 10 minutes, stirring occasionally, until all flavored come together.
- Transfer the pepper mixture to a food processor and puree until smooth.
- Return the sauce 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.
- Layer the veggies on a bottom of a large baking dish (about size of 9X13 maybe a little smaller- I used a round 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. Serve immediately.
Cooking lean white fish like cod in a rich dairy-based sauce requires managing moisture release to prevent the flesh from turning rubbery. Cod is composed of short muscle fibers called myotomes, which separate easily as proteins denature and tighten under heat. When submerged in a heavy liquid during baking, the thermal transfer rate changes significantly compared to dry-heat methods. Baking uncovered at 350 degrees Fahrenheit allows excess moisture from the zucchini and yellow squash to evaporate rather than pooling and diluting the sauce. Pureeing the roasted red peppers with garlic, basil, and olive oil before simmering creates an emulsified base that holds up to the addition of light cream and Parmigiano-Reggiano without breaking.
The Mechanism of Fish Protein Coagulation
Proteins in cod begin contracting firmly at around 130 to 140 degrees Fahrenheit. Because the fish bakes atop a bed of squash matchsticks and underneath a blanket of dairy and pepper puree, it undergoes gentle, insulated cooking. The vegetables act as a thermal buffer, elevating the cod slightly off the bottom of the dish so circulating oven heat reaches all sides evenly. Removing the dish from the oven precisely when the internal temperature hits 135 degrees ensures the flakes remain opaque and juicy. If scaling the quantities up for a larger gathering, maintain the same layer thickness in the baking dish rather than crowding extra fillets vertically, which would drastically alter the 30-to-40-minute baking window.
- Watery sauce? Simmer the pureed pepper mixture slightly longer before adding the cream to reduce free moisture content.
- Tough fish? Check doneness starting at 30 minutes by pressing a fork gently into the thickest part of a fillet to test for flake separation.
- Soggy vegetables? Cut the zucchini and yellow squash into uniform matchsticks to guarantee they soften at the same rate the fish cooks.
