• Andrew BeauChamp

Cod in Red Roasted Pepper Sauce

Updated: May 28


Back in the winter when I was allowed to start adding fish back into our diets, I have been experimenting with different spices, sauces, and methods of cooking the fish. The other night I was going through the fridge looking for inspiration from the various condiments on the door and I saw the jar of roasted red peppers and though that would be a nice base to create a sauce from. I had just bought some cod in the market and decided to marry the two.

Ingredients

Red Roasted Pepper Sauce: 12 oz. jar whole roasted red peppers, drained and chopped – you could fresh roast 4 red bell peppers but buy the jar is easier and quicker.

1 ½ cups of Sheep yogurt

1/3 cup Romano cheese, grated (sheep)

2 shallots, minced

6 cloves of garlic minced

A handful of fresh basil, chopped and stems removed

1 tablespoon of fresh oregano, minced Avocado Oil

Salt and Pepper to Taste

Cod + Veggies: 2 lbs. cod fillets, cut into serving pieces (I had 2 fillets and was able to cut into 2-3 pieces each) 2 small zucchini, spiralized 1/2 red onion, sliced 1 Tbsp. fresh chopped parsley, plus extra for garnish

Avocado oil salt and pepper

Directions

In a small skillet over medium-high heat, drizzle with oil, once shimmering, add shallots and peppers and sauté for about 3 to 4 minutes, remove from heat and add garlic, sauté and let sit until cool.

Place the red peppers mixture in the food processor and pulse until roughly chopped, now add the balance of the ingredients and pulse to combine, remove, place in a bowl, cover, and let flavors meld in the fridge for about an hour.

Place a large skillet over medium heat, pour in the chilled sauce and slow heat to just about a boil, reduce heat, now layer in the cod, pushing it down into the sauce, cover and simmer on low for about 20 minutes or until the fish is firm, remove from heat.

While fish is simmering, place zucchini and red onions in a bowl, drizzle with a bit of avocado oil, season, and add parsley, and toss to coat, spoon out on to serving bowls, 4 to 6.

Once fish is done, remove fish and place on top of the zucchini “noodles”, pour the sauce over fish, garnish and serve – Enjoy.

#Cod #Seafood #VariationsonCooking

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