Creamy Roasted Red Pepper Cod

Say that three times fast haha!

Coming at you with another "Cart to Kitchen" recipe >>

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As someone who suffers from endometriosis and has had to make a surprisingly hard adjustment to her diet, this is an easy, restaurant worthy meal! I never really considered myself to eat "unhealthy", but since I try to stick to a gluten free, dairy free and anti-inflammatory diet, this has become one of my go-to meals and it is easy to tweak!

This meal has many variations! You can easily add in my golden smashed potatoes for an additional side or for a more appropriate dinner sized meal, swap out the veggies, etc. I've also served it with a heaping salad for lunch the following day, as shown below! I've played around with this recipe numerous times, but keep on scrolling for my dairy free version!

Creamy Roasted Red Pepper Cod Recipe

Ingredients

Cod

• Cod filet of your choice

• Olive oil

• Seasonings of choice

I use Lawry's garlic salt, Trader Joe's Za'atar & 21 solute seasoning, Mccormick Grinder Italian Herb Seasoning & Sauer's seven pepper seasoning.

Creamy Roasted Red Pepper Sauce

• Red Bell Peppers

• Olive oil

• Coconut Cream (can)

• Parsley

• Lemon

• Garlic

• Salt

• Cayenne

*Trader Joe's garlic olive oil is my fav for this recipe

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Instructions

You want to work on the sauce first because roasting the red peppers takes the longest. Preheat oven to broil. Rinse your red bell peppers and cut each one in half. Be sure to remove all seeds and bits of the membrane inside. Rinse again if you are worried about lingering seeds and too much spiciness. Place the halves face down (skin up) on a parchment paper lined baking sheet. Drizzle or rub in olive oil all over each pepper skin and broil in the oven for 20 mins or until they're wrinkly with blackened spots. * Turn oven down to 350 degrees for cod.

Pull your cod filet out of the fridge and unwrap/ rinse. Pat the filet dry before placing on a parchment paper lined baking sheet. I like to rub a little olive oil on the parchment paper so that it doesn't burn and so that the cod doesn't stick. Drizzle some garlic olive oil over the cod and rub in. Season to your liking. Cod is not very flavorful, so it's okay to be sparing with the amount of seasoning you use. My blend is quite light so I don't use measurements. (You get the idea with the picture below)! Place in oven at 350 for 12-15 minutes depending on thickness. You will notice the fish starts to open and separate a bit as it's close to being finished. I also like to broil mine for a few minutes at the end for added crispiness!

While the fish is cooking, you're going to combine all of your sauce ingredients into a blender (I use my nutribullet) and then transfer into a saucepan. Cook, while stirring, over low heat and reduce to simmer while waiting for the cod to finish baking.

Once the cod is finished, you can plate your desired portion and drizzle the sauce on top! Add your sides & feel free to garnish the cod with an extra sprig of parsley and lemon slice! Enjoy!