I can’t wait until its brighter out in the evenings, as this picture does not do justice on how amazing this recipe is!
I’ve been trying to incorporate more fish into our lives and will definitely make this dish more often. I loved the creamy sauce – it was the perfect amount of red pepper and I bet you could use coconut milk to make it dairy-free. It would be delicious over pasta or grilled chicken. The fish is super flaky and went great with the sauce and veggies.
12 oz jar roasted red peppers, drained and chopped
2 Tbsp minced garlic
2 Tbsp fresh basil, chopped
3 Tbsp olive oil
1 1/4 cup light cream
1/4 cup grated Parmesan-Reggiano cheese
2 lbs cod fillet, cut into individual portions
2 small zucchini, cut into matchstick
1/2 red onion, sliced
1 Tbsp fresh chopped parsley
Salt and fresh ground pepper
In a medium saucepan, cook the peppers, garlic and basil in olive oil over medium heat for 10 minutes. Stir occasionally. Transfer the mixture to a food processor and process until smooth. Return to the saucepan and bring to a simmer. Stir in the cream, cheese and season with salt and pepper. Simmer for 5 minutes.
Preheat your oven to 350 degrees. Place the zucchini and onion in the bottom of a baking dish. Season with salt and pepper. Place the cod in a single layer over the vegetables. Season with salt and pepper. Pour the sauce over the fish and vegetables. Bake for 30-40 minutes or until the fish is flaky and veggies are cooked. Serve immediately and top with fresh parsley.
Source: Little Broken