Cod in Creamy Red Roasted Pepper Sauce

• Gluten free

• Seafood

  • 2 lb Cod, Fillets

• Produce

  • 2 tbsp Basil, fresh
  • 2 tbsp Garlic
  • 1 tbsp Parsley, fresh
  • 1/2 Red onion
  • 1 Yellow squash, small
  • 1 Zucchini, small

• Baking & Spices

  • 1 12 oz. jar Red peppers, whole roasted
  • 2 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 1/4 cup Light cream
  • 1/4 cup Parmigiano-reggiano cheese, grated

Found on littlebroken.com

Description

Ingredients

• 12 oz. jar whole roasted red peppers, drained and chopped (or you can purchase already chopped roasted red peppers)
• 2 Tbsp. minced garlic (about 6 medium cloves)
• 2 Tbsp. chopped fresh basil
• 3 Tbsp. olive oil
• 1¼ cup light cream
• ¼ cup grated Parmigiano-Reggiano cheese
• salt and pepper
• 2 lbs. cod fillets, cut into serving pieces (I had 2 fillets and was able to cut into 2-3 pieces each)
• 1 small zucchini, cut into matchsticks
• 1 small yellow squash, cut into matchsticks
• ½ red onion, sliced
• 1 Tbsp. fresh chopped parsley, plus extra for garnish
• salt and pepper

Directions

• In a medium skillet over medium heat, cook peppers, garlic, and basil in olive oil for 10 minutes, stirring occasionally, until flavors come together.
• Transfer the pepper mixture to a food processor and puree until smooth.
• Return the mixture to the same skillet and bring to a simmer; stir in cream, cheese, and season with salt and pepper to taste; simmer for 5 minutes, stirring; set aside.
• Layer the veggies on a bottom of a large baking dish (about size of 9X13 maybe a little smaller- I used a round baking dish). Season lightly with salt and pepper. Top with single layer of cod fillets; season the cod with salt/pepper and sprinkle with fresh parsley.
• Pour the red pepper sauce over the cod and veggies.
• Bake, uncovered in a 350F oven for 30-40 minutes until the fish is flaky and veggies are tender.
• Sprinkle with fresh chopped parsley. Serve immediately.