- 4 cod fillets (fresh or frozen)
- butter for baking
- pepper and salt to taste
- 3 red bell peppers*
- olive oil
- 2 shallots
- 1 garlic clove
- 200 ml vegetable stock
- 50 ml cream
- optional: pasta and spinach salad for serving
*For a quick sauce, you can use store-bought roasted red bell peppers from a can. But it’s more delicious if you roast them yourself.
Kitchen equipment needed
- Cutting board & chef’s knife
- Baking tray lined with parchment paper
- Small saucepan
- Fine sieve
- Large skillet
- Rod mixer
Preparation — 40 minutes
PRE-HEAT the oven to 220 degrees celsius or 430 degrees fahrenheit.
CUT the red bell peppers in half and remove the seeds. PLACE the peppers cut side down on the baking tray. DRIZZLE with olive oil, pepper and salt. BAKE them for about 30 minutes, or until the skin looks a bit black. Let them cool off until you can hold them with your hands. Now you can easily remove the peel.
CHOP the shallots and garlic clove. HEAT a bit of olive oil in a small saucepan and saute them on medium heat for about 2 minutes. CHOP the baked and peeled peppers in pieces and add to the saucepan.
After another 3 minutes, ADD vegetable stock and let it simmer on low heat for about 5 minutes. USE a rod mixer or blender to create a smooth mixture, for extra smoothness press the sauce through a fine sieve. ADD the cream and season with pepper and salt.
Finishing the cod with roasted red bell pepper sauce — 5 minutes
PAT the cod fillets dry with some paper kitchen towels and season with pepper and salt. HEAT butter in a large skillet and bake the cod fillets about 2 to 3 minutes on each side.
SERVE with pasta and a spinach salad, or any other green salad.