Anita’s Roasted Cod with Lemon, Onions and Spicy Pepper Sauce

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2 lemons, sliced into rings

1 large red onion, sliced into rings

8 (6-ounces) cod fillets pieces, skinless

2 tablespoon extra virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoon of fresh chopped parsley

Preparation for fish

  1. Lay a layer of sliced red onions and sliced ring lemons over a pan greased with olive oil. Place cod fillets on top of onions and lemon rings. Seasoned fish with salt and pepper. Sprinkle with fresh parsley. Roast into a 375 grades Fahrenheit preheated oven for about 40 to 45 minutes until fish is cooked and flaky.




Ingredients for Spicy Pepper Sauce

2 tablespoon olive oil

1 tablespoon butter

1 red onion, sliced

1 yellow bell pepper, sliced

1 orange bell pepper, sliced

3 cloves garlic, chopped

1 jalapeno pepper, sliced

2 green onions, chopped

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed pepper flakes

1/2 cup dry white wine

Preparation for Spicy Pepper Sauce

1. Heat a large skillet over medium-high heat with olive oil and butter. Sauté bell peppers, red onions, garlic, jalapeno and green onions until slightly tender for about 8 to 10 minutes.


2. Season with salt, pepper, crushed pepper flakes, cumin and paprika. Add white dry wine, stir and let it simmer for about 10 minutes. Let it cool for 2 minutes.

3. Place sauce into the blender. Blend until all ingredients form a dense saucy consistency. COD SAUCE IN BLENDER4. Serve sauce warm under roasted cod fillet, next to sauté spinach and creamy mashed potatoes. Squeeze the juice of a roasted lemon over and sprinkle with some fresh parsley. Enjoy!COD PLATE WITH SPINACH AND MASHED POTATOE

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