Roasted Cod with Red Bell Pepper Tomato Sauce

Growing up in Bolivia, seafood and salt-water fish were unavailable. Except for salted cod. But that too was rare and expensive and only appeared at Easter. So for years, cod was something I thought of only at Easter.

But this recipe can be made any time. And not only with cod, but can also be made with another white fish such as halibut, red snapper or even trout. Roasted red bell pepper gives this dish a lovely aromatic flavor and texture.

If in a pinch for time, I’ve even used roasted red bell peppers.

Roasted Cod with Red Bell Pepper Tomato Sauce

Print Recipe

• CourseFish and Shrimp

Servings

4

Servings 4

Roasted Cod with Red Bell Pepper Tomato Sauce Print Recipe CourseFish and Shrimp Servings 4 Servings 4

Ingredients

• 2 tablespoon olive oil divided
• 2 red bell peppers
• 4 garlic cloves thinly sliced
• 6 tablespoons tomato sauce
• 1/2 teaspoon salt
• 1/4 – 1/2 red pepper flakes optional
• 1 1/2 pound cod fillet cut into four portions

Adjust servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 425. Wash and dry red bell peppers. Rub with 1 tablespoon olive oil and place in oven 15 minutes, turning over and roasting another 15 – 20 minutes until skin begins to char. Remove and cover until cool.
2. Remove skin and seeds from red bell pepper and slice into strips.
3. Heat 1 tablespoon olive oil in a small pan until it begins to shimmer. Add finely sliced garlic and cook, stirring occasionally, until golden. Add red bell pepper and carefully stir mixing with olive oil and garlic. Turn off heat and place bell peppers in a baking dish.
4. Add tomato sauce, salt and red pepper flakes (if using). Mix just until combined.
5. Place cod pieces on top of red bell pepper tomato sauce, skin side up.
6. Roast in oven 10 – 15 minutes (depending on thickness of cod fillet) until it flakes.
7. Remove from oven, and flip cod pieces over. Serve with sauce on top of cod.

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