Lingcod in creamy red roasted pepper sauce

Prep time: 10 min

Total time: 30 min

Serves: 6


Cod & veggies

  • 2 lbs lingcod portions, skin off
  • 1 small (8 oz.) zucchini, cut into matchsticks
  • 1 small (8 oz.) yellow squash, cut into matchsticks
  • 1/2 medium red onion, thinly sliced
  • 1–2 tbsp. fresh finely chopped parsley, plus extra for garnish
  • Kosher salt and fresh black pepper

Creamy red roasted pepper sauce

  • 3 tbsp. olive oil
  • 12 oz. jar whole roasted red peppers, drained and chopped
  • 2 tbsp. minced garlic, about 5–6 medium cloves
  • 2 tbsp. chopped fresh basil
  • 1 1/4 cups light cream
  • 1/4 cup grated parmesan cheese
  • Kosher salt and black pepper


Creamy red roasted pepper sauce

  1. In a large skillet over medium heat, cook peppers, garlic, and basil in olive oil for 5-7 minutes, stirring occasionally, until flavours come together.
  2. Transfer the pepper mixture to a food processor and blend until smooth, scraping down the sides.
  3. Return the mixture to the same skillet and stir in cream, Parmesan cheese, and season with salt and pepper to taste; simmer for 3-4 minutes, stirring, until slightly thickened.

Cod & veggies

  1. Preheat the oven to 375 degrees F.
  2. Layer the zucchini, yellow squash, and onions on a bottom of a 9X13 baking dish. Lightly season with salt and pepper, to taste.
  3. Season the cod fillets with salt and pepper, and layer in a single layer over the veggies. Sprinkle with parsley all over.
  4. Spoon the red pepper sauce over the cod, spreading out evenly so all of the cod is covered in sauce.
  5. Bake, uncovered, for 15-20 minutes until the fish is flaky and veggies are tender. Cook time will depend on the thickness of the cod.
  6. Garnish with fresh parsley


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