Best 4 Pan Fried Cod With Red Pepper Sauce Recipes

Pan-fried cod with red pepper sauce is a delightful and flavorful dish that combines the delicate taste of cod with the vibrant flavors of red peppers. This dish is easy to prepare and can be enjoyed by people of all ages. Whether you're looking for a quick and easy weekday meal or an elegant dish for a special occasion, pan-fried cod with red pepper sauce is sure to impress.

Let's cook with our recipes!

PAN FRIED COD

Pan Fried Cod image

Simple pan fried cod with butter and lemon. This light and healthy dinner comes together in minutes. One of the best easy ways to cook fish!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 15m

Number Of Ingredients 7

Ingredients

2 6-ounce cod fillets (or halibut, bass, salmon, or a similar firm-bodied fish)
1/2 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons canola oil (or grapeseed oil. Do not use olive oil, as it will burn.)
1 tablespoon unsalted butter
2 tablespoons chopped herbs of choice* (parsley, basil, dill, and thyme are all delicious)
1 small lemon (cut into wedges)

Steps:

Pat the cod fillets very dry. Season both sides with salt and pepper.
Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

Nutrition Facts : ServingSize 1 (of 2), Calories 331 kcal, Carbohydrate 5 g, Protein 31 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 88 mg, Fiber 2 g, Sugar 1 g

BAKED COD WITH ROASTED RED PEPPER HORSERADISH SAUCE

Baked Cod with Roasted Red Pepper Horseradish Sauce image

This baked fish is easy to make and busting with flavor. Fillets are seasoned with garlic pepper, then bathed in a spicy red pepper and horseradish sauce, topped with a Cajun breading, and baked until golden brown.

Provided by Scott in MA

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 (6 ounce) jar roasted red peppers - drained, patted dry, and diced
1 cup horseradish sauce
8 dashes Worcestershire sauce
4 large cod fillets, rinsed and dried with paper towels
garlic pepper seasoning
1 cup crushed Cajun-seasoned snack mix

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 20.5 g, Cholesterol 73.1 mg, Fat 5.2 g, Fiber 2.7 g, Protein 33.2 g, SaturatedFat 0.9 g, Sodium 717.1 mg, Sugar 7.2 g

PAN-FRIED COD WITH RED PEPPER SAUCE

Pan-fried Cod With Red Pepper Sauce image

This one is a favourite amongst my family. The sauce was inspired by a red pepper soup I had once, so i adapted it, and i think it goes really well with fish. I usually use thick cod fillets for this dish, but theoretically you could use any white fish you like. I like to serve this with mashed potatoes and seasonal vegetables.

Provided by Saleema

Categories Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 thick cod fish fillets
2 red bell peppers
2 cloves garlic
1 teaspoon ginger
2 spring onions (scallions)
30 g butter
2 tablespoons vegetable oil
2 tablespoons plain flour
400 ml fish stock
salt and pepper
2 lemon wedges
1 tablespoon double cream (heavy) (optional)

Steps:

Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
Fry gently for 3 minutes, then pour in the fish stock.
Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
Add the oil to a pan, and allow it to get very hot.
carefully place the fish into the pan and let it fry for 2 minutes.
Shake the pan to loosen the fish, then turn them over.
Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
If desired, add the double cream for a smoother, creamier finish.
Place a fish fillet onto a plate and pour over some of the sauce.

FRIED COD WITH GREEN PEPPERS

Fried Cod With Green Peppers image

Translated from Karlos Arguiñano's "Atrévete a cocinar". I've never found green peppers like the fine ones in Spain. They look much like poblanos but they're not spicy in the least, and they don't taste as strong. Red bell peppers might make a good substitute. Spring onions in Spain are about the size of a small regular onion in the US. I would use maybe 4-6 green onions if I'm in the US. The author doesn't recommend measuring equipment, so a tbsp means a soup-spoonful.

Provided by Valeria

Categories Peppers

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 (200 g) fresh cod fish fillets, cut in half
3 green peppers
1 spring onion
2 garlic cloves
5 tablespoons olive oil
salt

Steps:

Peel green onion and julienne. Clean peppers, remove stems and seeds and cut into strips.
Without peeling them, crush garlic cloves with broad side of chef's knife.
Heat oil in large frying pan, add garlic cloves (still unpeeled) and fry until they start to turn golden. Transfer garlic to plate, peel and reserve.
Add cod to pan and fry 3 minutes each side. If the skin is still on, it's very important not to fry the skin side first. Fry the side with no skin first. After frying remove from pan, place on plate.
Add green onion and pepper to pan, add salt to taste and cook 12 minutes on med-low heat.
Return fish to pan with any liquid on the plate (the fish will release some liquid while it sits), also return peeled garlic to pan and cook on medium-low heat for 1 minute.
Serve fish and vegetables together.

Nutrition Facts : Calories 504.9, Fat 35.4, SaturatedFat 5, Cholesterol 86, Sodium 115.7, Carbohydrate 9.8, Fiber 3.3, Sugar 4.5, Protein 37.5

Tips:

Make sure the cod is fresh and of good quality. This will ensure that it cooks evenly and has a flaky texture.
If you don't have red pepper sauce, you can substitute another type of tomato-based sauce, such as marinara or arrabiata.
You can also add other vegetables to the sauce, such as onions, garlic, or zucchini.
If you want a thicker sauce, you can simmer it for longer.
Serve the cod with a side of rice, pasta, or vegetables.

Conclusion:

Pan-fried cod with red pepper sauce is a quick and easy weeknight meal that is full of flavor. The cod is cooked until it is flaky and tender, and the red pepper sauce is rich and flavorful. This dish is sure to please the whole family.