Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups roasted red peppers, chopped
- 1 cup vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cod fillets (about 6 ounces each)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for about 5 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the chopped roasted red peppers and pour in the vegetable broth.
- Add smoked paprika and dried oregano and mix well.
- Bring the sauce to a gentle simmer.
- Blend the sauce using an immersion blender until smooth, or leave slightly chunky if preferred.
- Season with salt and black pepper to taste.
- Reduce the heat to low and place the cod fillets into the sauce.
- Spoon some sauce over the fish and simmer gently for 6–8 minutes until the fish becomes opaque and flakes easily.
- Sprinkle fresh parsley over the dish before serving.
Notes
- Fresh roasted red peppers can be used instead of jarred peppers.
- Tilapia, haddock, or halibut can replace cod.
- Add spinach or cherry tomatoes for extra vegetables.
- Stir in a little cream or butter at the end for a richer sauce.
- Serve with rice, couscous, polenta, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 75 mg
