Cod With Roasted Red Peppers Recipe

I absolutely love this recipe because it’s not only super nutritious, but it also looks like something right out of a gourmet magazine, making my weeknight dinners feel fancy with minimal effort. The blend of smoky paprika and zesty lemon juice gives the cod a flavor that seems way more sophisticated than the 35 minutes it takes to whip this up!

I enjoy making uncomplicated but tasty meals, and my Cod with Roasted Red Peppers is a favorite. The tender, boneless cod is amore and protein.

If anything gives this dish depth, it’s the combination of smoked paprika (a can’t-miss ingredient in any Spanish dish) and fresh thyme, both of which are well-suited to cod with its delicate flavor. A spritz of lemon juice at the end (for me, this is a must) makes everything sing.

Ingredients

Cod Fillets:
A low-fat, low-calorie source of protein.

Red Bell Peppers:
Abundant vitamins A and C adding sweetness and color.

Olive Oil:
An antioxidant-rich, anti-inflammatory property fat that is healthy.

Smoked Paprika:
Provides a rich flavor and a smoky depth.

Garlic Powder:
Offers the flavor of garlic along with advantages for the digestive and immune systems.

Thyme Leaves:
Aromatic herbs improve the flavor of foods and provide antimicrobial benefits.

Ingredient Quantities

• 1 pound cod fillets, boneless and skinless
• 2 large red bell peppers
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. Set your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.

2. Quarter the red bell peppers, cutting them into pieces that will be easy to roast. Remove the stems, seeds, and membranes. Bake the pepper quarters on a rimmed sheet pan, skin side up, and drizzle with olive oil after they have been placed on the pan.

3. The peppers should be roasted in the oven for 20-25 minutes until the skin is blistered and charred. They can be taken out of the oven and set aside to cool.

4. As the peppers cool, the cod fillets may be dried and coated with the following seasonings: salt, black pepper, smoked paprika, garlic powder, and onion powder.

5. After they have cooled, remove the skins from the roasted peppers and cut them into thin strips.

6. In a spacious baking dish, lay the cod fillets that have been seasoned in a single layer. Scatter the strips of roasted red peppers over and around the fish.

7. Pour the leftover tablespoon of olive oil and the lemon juice over the top of the fish and peppers.

8. Disperse the newly cultivated thyme leaves across the platter.

9. Oven-bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.

10. Take the dish out of the oven and decorate it with freshly chopped parsley. Then serve. Enjoy your Cod with Roasted Red Peppers!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Measuring spoons
7. Rimmed sheet pan
8. Baking dish
9. Mixing bowl
10. Fork

FAQ

• Q: Can I use another type of fish instead of cod?Q: Can you use a fish other than cod for this recipe?
• Q: How can I tell when the cod is fully cooked?A: When cod is fully cooked, it flakes easily with a fork and is opaque all the way through. This state of deliciousness usually takes about 12-15 minutes to achieve in the oven.
• Q: What can I use if I don’t have smoked paprika?A: Smoked paprika can be substituted with sweet paprika and a dash of cayenne for a bit of smokiness.
• Q: How do I roast the red bell peppers?To prepare the red peppers, place them under a broiler until the skin is blackened. Then, remove the skin, take out the seeds, and slice the peppers.
• Q: Can this dish be prepared in advance?Q: Can I do any prep work ahead of time for the dish you’re cooking?

  A: Yes! You can roast the red peppers virtually anytime (even a day or so in advance) and have them waiting for you in the fridge until you need them. You can also marinate the cod well in advance (a few hours would be ideal) and have that spicy, flavorful fish ready and waiting for you, too.

• Q: Is there a dairy-free alternative for garnish?The fresh parsley that garnishes this recipe is, of course, dairy-free.
• Q: What can I serve with this cod dish?A: For a complete meal, serve this cod with:

  – Roasted potatoes
  – Fresh green salad
  – Steamed vegetables

Substitutions and Variations

Cod fillets: If you can’t find cod, you might use haddock or tilapia fillets instead.
Red bell peppers: For a different flavor while still keeping a similar sweetness, use yellow or orange bell peppers instead.
Olive oil: Substitute with avocado oil or canola oil for a mild flavor profile.
Smoked paprika: It can be replaced with regular paprika or chili powder, though this will change the flavor profile to remove the smokiness.
Use dried thyme (just reduce the amount by about half) or fresh oregano leaves as an alternative to fresh thyme leaves.

Pro Tips

1. Pre-roast the Peppers For a richer flavor, consider roasting the red bell peppers a day ahead. After roasting, place them in a sealed container and refrigerate overnight. This allows the peppers to develop a deeper, sweeter taste.

2. Enhance the Spice Mix Add a pinch of cayenne pepper to the seasoning mix for the cod if you enjoy a bit of heat. It adds a subtle kick without overpowering the dish.

3. Thyme Infusion Before using the fresh thyme leaves, gently crush them between your fingers to release their aromatic oils. This will enhance the herb’s flavor throughout the dish.

4. Even Cooking To ensure the cod cooks evenly, make sure the fillets are of uniform thickness. If necessary, gently pound thicker parts of the fillets with a meat mallet to even them out.

5. Resting Time After baking, allow the dish to rest for a couple of minutes before serving. This will enable the juices to redistribute, making the fish more flavorful and tender.