Cod in Creamy Red Roasted Pepper Sauce
Cod smothered in creamy red roasted pepper sauce and baked on a bed of zucchini and yellow squash. It’s such an easy one-pan meal that serves amazing over veggie rice.
Recipe Review: “I have struggled with fish and how to cook until I stumbled upon this recipe and it was the best fish dish I ever cooked. Delicious thank you so much for sharing. I will be making it again.” ~ Shannon B.
Seafood does not have to be complicated. If you’re a beginner, this cod in cream sauce is the perfect recipe to start with.
It involves cod that is roasted on a bed of zucchini, yellow squash, and red onions with the most flavorful roasted pepper sauce. The sauce is definitely the star of this recipe.
Sauce for Cod
Creamy roasted pepper sauce is one of those things that is incredibly versatile and easy to make! You only need a handful of ingredients:
- Roasted red peppers
- Olive oil
- Light cream
- Parmesan cheese
It quickly comes together on the stovetop then it gets transferred into a food processor and puréed until creamy rich. It pairs crazy well with mild cod and tender veggies.
Not only is it delicious over cod but use it over pasta, veggies, chicken, or any other white mild fish. With just enough sweetness from the cream and bite from the peppers, it’s the perfect combo of flavors.
For even more flavor, use heavy cream instead of light cream, and red pepper flakes for little heat.
Tip: You can make the roasted red pepper sauce ahead of time and may want to double up the recipe because you will want to smother it over everything and anything.
How to Make Cod in Cream Sauce
So many of you made this cod with homemade roasted peppers and this how to from Ina Garten is simple and easy to follow.
I love jarred roasted peppers from the store because of their convenience. They’re tasty and you can pick up a jar at just about any store.
Step 1: Cook peppers, garlic, and basil in olive oil for about 5-8 minutes or until the flavors blend and are fragrant. Large non-stick or stainless steel skillet is great for this step.
Step 2: Transfer the mixture into a bowl of a food processor and process until smooth. You may have to stop and scrape down the sides few times.
Step 3: Return the mixture to the same skillet, stir in cream, and Parmesan cheese, and season with salt and pepper. Simmer for 3-4 minutes until lightly thickened.
Step 4: Cut the zucchini and yellow squash into matchsticks. Thinly slice the red onion. Layer the veggies on a bottom of a 9X13 baking dish. Lightly season with salt and pepper.
Step 5: Season the cod with salt and pepper and in a single layer, place the cod on top of the veggies. It’ll be snug and that’s okay. Sprinkle with parsley. Pour the pepper sauce over the cod and veggies.
Step 6: Bake for 25-35 minutes, uncovered, in a 350 F oven. When done, the cod should flaky easily and the veggies should be fork tender. Let rest for 5-10 minutes, uncovered, before serving.
Recipe Review: “Excellent recipe! I’ve made this dish several times and it is delicious. Also substituted a variety of fish with great results.” ~ Dana
How Long Do You Cook Fish for in the Oven?
For this cod recipe it’ll take anywhere from 25-35ish minutes to fully cook the cod in a 350F oven. Keep in mind that the cooking time will depend on the thickness of the cod. For best results, use similar size cuts of cod.
Also if you cut the veggies into thicker pieces they’ll require more time to cook until fully tender. And don’t use more veggies than you have to, otherwise, they’ll release too much water and the sauce will thin out.
The size of the baking dish is another factor. I recommend a 9X13 baking dish. It should be large enough to fit all of the veggies without overcrowding too much and cod in a single layer.
Don’t use too small of a baking dish as you want enough room for steam to escape.
What Goes with Cod?
You can technically serve the cod as is and maybe some other side but if you’re like me and love all the pan juices then you’ll want something to soak it all up.
- Rice – Lemon risotto (omit the asparagus) or perfect brown rice.
- Some type of mash – mashed potatoes, cauliflower mash, or these chipotle smashed sweet potatoes sound amazing!
- Pasta – short shaped pasta, spaghetti, or egg noodles would all work.
- Sides – Easy oven roasted broccoli, roasted garlic green beans, roasted asparagus with prosciutto, or roasted asparagus with lemon.
Of course, there’s also a very simple way to enjoy this cod meal. Simply pick up a crusty loaf of bread or baguette, tear it into chunks and dip into that delicious creamy goodness of sauce.
More Fish Recipes
- Baked Cod with Panko
- Cod with Tomato and Herb Butter
- Roasted Red Pepper Salmon
- Artichoke and Spinach Roasted Salmon
Cod in Creamy Red Roasted Pepper Sauce
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 6 1x
- Category: Main
- Method: Baked
- Cuisine: American
Tender flaky cod roasted over a bed of zucchini, yellow squash, and onions in a creamy red roasted pepper sauce.
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
Cod + Veggies
- 1 small (8 oz.) zucchini, cut into matchsticks
- 1 small (8 oz.) yellow squash, cut into matchsticks
- 1/2 medium red onion, thinly sliced
- 2 lbs. fresh cod fillets, about 6 oz. each
- 1–2 Tbsp. fresh finely chopped parsley, plus extra for garnish
- Kosher salt and fresh black pepper
Creamy Red Roasted Pepper Sauce
- In a large skillet over medium heat, cook peppers, garlic, and basil in olive oil for 5-7 minutes, stirring occasionally, until flavors come together.
- Transfer the pepper mixture to a food processor and blend until smooth, scraping down the sides.
- 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 lightly thickened.
Cod + Veggies
- Preheat the oven to 350 degrees F.
- Layer the zucchini, yellow squash, and onions on a bottom of a 9X13 baking dish. Lightly season with salt and pepper, to taste.
- Season the cod fillets with salt and pepper, and layer in a single layer over the veggies. Sprinkle with parsley all over.
- Spoon the red pepper sauce over the cod, spreading out evenly so all of the cod is covered in sauce.
- Bake, uncovered, for 25-35 minutes until the fish is flaky and veggies are tender. Cook time will depend on the thickness of the cod.
- Garnish with fresh parsley and let rest for 5-10 minutes, uncovered, before serving.
- Light Cream: heavy cream is a good substitute for light cream. Some of the readers had success with half and half, however, I find that the sauce thins out with half and half, especially after it’s been baked with the veggies. I would stick to either heavy or light cream.
- Cod: use fresh cod if possible. But if using frozen, thaw out thoroughly and pat dry before baking.
- Watered Down Sauce: to ensure the sauce does not water down during baking, do not cover the baking dish during or after baking. Make sure you’re using right size dish. I recommend 9X13. Layer the fish in a single layer in the baking dish and don’t use more veggies than you have to. Lastly, use light or heavy cream and nothing lighter. Veggies will release some water during baking but the liquid should easily blend into the sauce when rested.
- Make Ahead / Reheating: to make ahead, prepare the roasted pepper sauce, cut up all the veggies, and refrigerate separately. Assemble with cod and bake on day of serving. Sauce will thicken when refrigerated so bring to room temperature before using. Cod does not reheat well. It tends to get rubbery. It’s best served immediately.
- Variation: Like spicy? Add 1/4 tsp – 1/2 tsp. red chili flakes to the sauce. It’ll balance out the sweetness and give the dish a little kick.
- Serving Size:
- Calories: 272
- Sugar: 5.2 g
- Sodium: 255.5 mg
- Fat: 13.6 g
- Carbohydrates: 8.8 g
- Protein: 30.4 g
- Cholesterol: 89.6 mg
Keywords: easy, zucchini, cream sauce
Originally published January 2015.
I’ve made this twice. The sauce is watery. I do throw a lot of veggies since I’m avoiding pasta and rice.
I’m wondering if I should add something to thicken the sauce a bit or maybe cook the veggies separate and then add them in at the end.
I did enjoy it and want to try it again. Cooking does not come natural to me so I need all the advice I can get.
If you add extra veggies it will make the sauce more watery, especially those that are high in water content, such as zucchini. You can always roast the extra veggies separately and add to the dish right before serving.
Wow! This will be my go-to when I need an easy, flavorful, yummy dinner. The roasted red pepper sauce I could of drank. Great way to eat fish if you’re not a huge fan of it. I really enjoyed the veggies along with it.
Wow! This will be my go-to when I need an easy, flavorful, yummy dinner. Great way to eat fish if you’re not a huge fan of it. I really enjoyed the veggies along with it.
I’ve made this countless times in the past year and it’s always a hit. Well done!
That’s so great to hear! Thank you.
This was delicious. I didn’t have any jarred red pepper so I used one red pepper and roasted it as directed. Next time I’ll use jarred or at least two peppers. I’m trying to add a leafy green vegetable to our dinner each night so after I took it out of the oven I let it rest for five minutes while I quickly cooked some spinach, then swirled it into the sauce and vegetables. My family said it was restaurant-worthy. Thanks for a terrific recipe.
I lost this recipe for a while. I’m happy to have found it again. Several years ago I was in charge of feeding family in town for a wedding. These were the ones who were not invited to the rehearsal dinner. I made this using chicken. We had to have several batches to feed everyone, which is why we went with chicken rather than cod. It was a huge success! I have always wanted to make it with cod. Now I can!
Has anyone tried a dairy free substitute for the cream / half n half?
Hi Amy: My personal favorite is always canned unsweetened coconut milk. I’ve used it in sauces and soups and it turns out great.
My husband had 3 helpings of it! Easy to assemble and put together. Delicious! Thanks!
The sauce was simply amazing! I followed the recipe exactly but omitted the onions. The sauce itself was so good, and perfectly flavored the cod. I’ll try this with red snapper or halibut at some point as well. This is joining my regular white fish rotation. Thanks!
So I never comment on recipes, but this was so good that I had to. Because of what we had on hand, we used haddock and a combo of half & half and light sour cream for the sauce – FANTASTIC! This is going in the regular rotation.
Thank you Becca. I so appreciate that.
This recipe is amazing!
This recipe is definitely a keeper! It was easy, delicious, and required relatively few ingredients for such an impressive dish. Sharing it with my kids. Great for an impressive company meal too.
Thank you! So happy to hear you loved it.
This knocked our socks off! I didn’t have a blender so I just mashed the peppers/garlic/basil with a masher after sautéing. Still MARVELOUS! It is zucchini season and I wanted to find better ways of enjoying it. “Best zucchini I’ve ever had”, said my fiancé! Not to mention the cod!!!! So tender, so, flavorful!!! I DID add some crushed red pepper….fantastic!
That’s so great! Thank you for your feedback. So happy to hear you loved it.
Hey, what do you like best to serve with this?
Usually, something to soak up the juices, such as rice.
Big hit with my family. Definitely a keeper. Used halibut instead of cod,as halibut was on sale,so who wouldn’t do that. Used heavy (35%) cream. Also used yellow onions instead of red because had in house and forgot to buy red (no problem – the red onion may have been more attractive in the dish). Also added about 3/4 tsp Aleppo pepper. Used two larger zucchini as only used the outer coloured part for the match sticks. turned out to be about 175 grams of each. Thanks for posting.
Thank you Paul. So appreciate the feedback!
What a find
My wife finds white fish so bland, but loved the pepper sauce so it’s now in our favourites
That’s so great to hear! Thank you Mark.
I tried this recipe and it turned out sooooo delicious. The pepper sauce was a new flavor profile for us and we loved it! I had to make a few alterations since I didn’t have every ingredient listed but still turned out well. We’ll be making again and shared with my friends!!
That’s so great to hear! Thank you for feedback.
For those looking for a flavorful and light dinner, look no more! this is a great and healthy meal the whole family will love!
I almost never leave reviews unless the recipe is phenomenal! The sauce is amazing! You will not be disappointed! I used heavy cream. Excellent and thank you so much!
Thank you Dee! I so appreciate your feedback.
This looks so good. I’ll be trying this one soon for sure! Thanks for posting!
This was really tasty! I added red pepper flakes and paprika for a little more kick! I also replaced the zucchini with string beans. Worked beautifully!
Love that! Thanks for your feedback Jennifer.
What is nutrition value of recipe. is it low carb,
Nutrition info is below the recipe
I made this tonight and it was amazing. I’m such a picky eater and because of dietary issues, I need things that are tasting good and also low-carb. This was amazing. I didn’t have a lot of fish so I need to add more of that next time. The red pepper sauce was so good – I almost ate it while it was cooking in the pan. I loved that I could throw this in the oven and then have plenty of leftovers.
I LOVE YOUR RECIPES! Keep em coming! I think we eat from your recipes at least 3 times a week. And when I’m not using your recipe, I’m using a tip that you’ve shared. Thanks
This cod in creamy red roasted pepper sauce has the perfect amount of spice and the combination of flavors come together in perfect harmony especially with the veggie rice!
Seriously delicious! What could I add to give it a bit of a kick/bite!
Red pepper flakes are my favorite with any type of creamy sauce. Thank you for your feedback Eliza!
Excellent recipe! I’ve made this dish several times and it is delicious. Also substituted the variety of fish with great results.
Thank you Dana! So glad you enjoyed it. I appreciate your feedback.
Im planning on making this tomorrow , I’ll be using fresh peppers to make the sauce so can you tell me in grams how many peppers I need to use? Tks
It’s hard to tell exactly how many peppers because I’ve never made it with fresh peppers
Made this tonight! SO good. Even my three year old kept repeating “this is yummy, mama!” It’s definitely a repeat dish. Thanks!!
Thank you dear! So glad you all loved it, especially the three year old 🙂
Delicious!!!! Thank you!
Had this for dinner tonight. It’s delicious. I think next time I’ll double the red pepper sauce part. I loved it that much. Thank you for sharing your wonderful recipe. This was my first from your blog but I plan to make your Cod with Tomato and Herb Butter next.
Thank you JEanne! I appreciate your feedback. I think you will love the herb butter cod too!
I just came across this recipe and it was absolutely fabulous, thank you!!!! I can’t wait to try this with chicken!!!
Thank you June! I hope it turns out amazing with chicken.
This was so.damn.good!!! I made it with chicken breast instead since you mentioned it would go well with a variety of meats. I always dread cooking chicken breast because it either dry or bland…. but cooked in this sauce, so juicy and flavorful! I seared the chicken breast 2 min each side and then added it to the sauce. Simmered on the stove top for about 15 min. Such a hit! Had it with a side of buckwheat. I think this would be amazing on top of pasta too.
Thank you Vika! That’s great to know that it worked out with chicken. I think someone on here asked if it could be used with chicken. I appreciate your feedback.
This is truly amazing! Thank you!! My husband said it is restaurant quality. I roasted my own red bell peppers instead of using jar and wow, it was great. It made the house smell wonderful! The only issue I had was that the squash/zucchini released a lot of water as it baked, so my sauce did not stay thick. I noticed someone else commented on that also. Those veggies have a high water content so that is normal to happen. I may cook veggies separately next time. Have you made this with any other veggies? Was thinking of making it with asparagus instead.
Hi Cheryl: I find that resting the cod for 5-10 minutes before serving helps with some of the liquid that is released during cooking. Also, I have not tried it with any other vegetables but I think that’s a great idea! Thank you for your feedback. So glad you enjoyed this recipe.
I am kind of late to this thread but I needed to comment. This was an awesome dish! I found this hoping for something different to do with white fish. It was so light and flavorful. Thanks for sharing.
Thank you Rae! I so appreciate your feedback.
I made this for my family tonight, and it was a hit. I had to make some substitutions based on what I had in the house; I used tilapia (and therefore had to bake for a shorter time) and red bell peppers and onions for the veggies. All three of my children absolutely love the sauce. It was perfect! This dinner is going into our regular rotation of meals. 🙂
Thank you so much Eva! So happy you and the family enjoyed it.
Can you substitute coconut milk for the cream?
I’ve never tried it with coconut milk and honestly can’t answer with certainty.
Just made it tonight with “coconut cream” more like heavy cream. It was absolutely amazing and flavorful!
Made this tonight and it got a thumbs up! Sauce is very flavorful. I cooked on for only 28 minutes and the fish was done. Veggies were still a bit firm but I prefer that to mush. Well done. Thanks! I really appreciated how flavorful it was with so few ingredients.
Thank you Stacey! So glad you loved it.
Yeah, the baking time seems far too long for the fish. I have a freezer full of fresh caught cod, admittedly thinner fillets than store bought, and it cooks in about 12 minutes. I will need to tweak this to get the veggies tender before the fish overcooks but will definitely try it as the sauce looks great.
What can I substitute like cream for? The stores around my area don’t carry it.
you can also always use heavy cream – it’s going to give you a richer sauce.
Hi Katya, the recipe sounds soooo good that I have to try it! I was wondering if there will be much of a difference if I’ll use a butternut squash instead of the yellow squash as my supermarket doesn’t have the yellow one…? Thanks
Hi Sandra: I think it will work but you will have to adjust the cooking time and slice the butternut squash into really thin strips since it’s way tougher than yellow squash. Hope you enjoy it and let me know how it turns out for you!
I made this tonight, all the flavors are wonderful, but I would sauté the veggies separately. When you bake them all together it completely waters down the sauce. I had a beautiful thick sauce and when I baked it, it was all watery. Maybe bake the fish with a little bit of the sauce and then pour the remainder over the veggies.
Hi Rosemary: It shouldn’t be watered down. If you let the cod sit a little after baking with the sauce, some of that moisture should blend in with the sauce . But I’m glad you enjoyed the dish and thanks for your feedback!
so, i was hunting on pinterest a few days ago looking at vegetarian meal ideas, came across this one and pinned it. decided this week was the week to make this recipe and went shopping for the ingredients. we didn’t have light cream at my store so i just used 3/4 cup light sour cream since i had it on hand. i’m a big fan of home made and healthy and even a bigger fan of simple. I’ve had a craving for the past few weeks for cod, so finding this on pinterest was a blessing. it looked unique and delicious. excuse me if this is out of order, i’m actually eating it right now lol. i am absolutely in LOVE with this recipe and seriously? the red pepper sauce? thanks for showing us how to make heaven in our kitchen! I put it on a bed of quinoa which is working out very well. this is certainly going into my recipe box and being made again and again and again and again…. ok well, i need to continue to shove this into my mouth, i just had to tell you thank you!
Joy: thank you thank you for taking the time to leave me comment! I’m so happy you loved the cod. I bet it tasted delish over quinoa 🙂
This was so good, thanks for a great recipe! Fun to make, fun to eat!
So glad you loved it Denise! Thanks so much for your comment 🙂
I searched the web for “cod, red pepper, and cream,” and found your delicious recipe immediately. I served an adaptation to my husband, to rave reviews, and, with full credit to you and your blog, have just posted the adaptation to the microwave on my cooking blog, “The Mediterranean Microwave.”
Thank you for the inspiration. This is not the first time I have found your recipes. You are doing a fine service.
Thanks so much Celia! So happy you enjoyed the cod and thanks for sharing with your readers!
This is the best cod recipe ever! My family were impressed! I would love to make this dish for an event. Do you think it would be ok to prepare everyhting the night before and refrigerate overnight just to bake the next day?
So glad you enjoyed it! I would cut up the cod, veggies, and prepare the sauce, and refrigerate everything separate then when ready to bake, just put together and bake.
OMG!!! this recipe is the best. Followed the recipe except used salmon medaillons in place of the cod fillets and omg this was fantastic. Thanks for sharing.
So glad you enjoyed it Lisa! Thank you for taking the time to leave a feedback 🙂
I just made this tonight and it came out amazingly delicious! It is so good that I will make it next time I have friends over.
Thanks for this recipe xxxx
I’m so happy that you enjoyed it Raluca! Thanks so much for your sweet review.
Sounds like a similar seafood dish I make. However this sounds much simpler & flavorful. I like adding scallops, shrimp & maybe crab (imitation).
I love your version of this dish! Sounds so good Sandy!
This recipe doesn’t need anymore reviews, but I can cook almost anything but fish has always been a bit intimidating to me. I have made this recipe dozens of times with different fish mostly Tilapia, and it always gets rave reviews from our guests. (the first time I made it, I thought my husband was going to lick the pan clean. I made it 4 times that first week, and on the 3rd day, I had to go get me a hamburger, I love it, but I was ready for a change)And what I love you can make this dish go so far because I have added carrots,mushrooms,green diced chilis, bell peppers of all colors,eggplant etc. Always great. My husband loves everything spicy, and i have dipped the fish in a Blackening Spice:
• 3 tablespoons smoked paprika
• 1 teaspoon salt
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon dried ground thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
HE LOVES IT! Thanks for such a great recipe.
Titan: that is the sweetest comment ever! Thank you SO much for taking the time to leave your feedback and for sharing the blackening spice! I am so happy to know that you and the husband are enjoying this recipe.
Could this be made in a crockpot?
Hi Christine: It would be hard for me to answer as I have not tried it in a crockpot. I would suggest you use your best judgement if you end up making it in a crockpot. Thanks!
This is delicious!!!!!!
I was searching the pantry this morning as I knew I had a new bottle of maple syrup in there. But it wasn’t in the basket with all the other sugary condiments (honey, golden syrup etc) I was certain I had bought a new bottle!!! And at $9 (here in AU) for a bottle I was pretty cross I had lost it!!!
So there were a few cross words and me huffing about in the pantry…..which lead to knocking over a tin of pineapple, which I attempted to catch and in my haste I knocked a whole jar of roasted peppers off the shelf!!!
After a bit of swearing and grabbing of tea towels from the drawer (as we have just put flooring in the pantry!!!!) I started to morn the loss of those peppers. Luckily the glass hadn’t actually broken. It was just the lid that had come off. Still the peppers were there, all there, on the floor, I couldn’t bring myself to bin them (scrounge? Me????? Nah!!!)
Whist this was happening my sister tried to FaceTime me from the UK!!! I answered the call and showed her my sad pile of peppers…..she immediately sent me this link.
She said it was an awesome recipe and even her boyfriend ate fish!!!
Well that is something a mother doesn’t ignore. My kids eat fish but they are fickle….one day they love it, the next they hate it. So I figure worth a shot.
MAN!!!! Demolished, asked for again and called best fish outside of Sharky’s (which is the best fish and chip shop in our city)
I am going to share this with everyone!!! YUM!!! With a capital Y.
Thank you x
Claire! Wow…thanks so much for the sweet comment. So glad you enjoyed it!
Wow! Was this ever good! We are roasting some veggies for dinner tonight in the leftover sauce! This recipe is definitely a keeper!
So glad you enjoyed it! Roasted veggies sound so good too 🙂
I made this ten days ago and I am making it again tonight. We loved it, especially the sauce. I made rice to go with this to absorb some of the liquid. I substituted milk and a little bit of butter for the cream and added a few dollops of cream cheese to the sauce.
Cream cheese sounds sooo good! So glad you’re enjoying the sauce and this recipe 🙂
I tried this recipe today, so so good! My hubby approved too! I love the idea of serving fish over a bed of veggies instead of rice. Very delicious… Thanks for the recipe:)
That’s awesome that you guys enjoyed it! Thanks for your feedback 🙂
I stumbled across this when trying to figure out what the heck I should do with cod, this recipe turned out amazingly! So easy follow, I couldn’t find yellow squash and but my zucchinis in chunks instead but it was all perfect!
I am going to make the sauce again and experiment with different proteins! Thanks.
Dana thank you for your sweet comment. I’m so happy you liked the recipe!
I tried this yesterday with trout, and using fresh roasted peppers. It was so sweet and creamy- and so easy. I’ll definitely try it again. We had it with couscous as we were in a hurry.
I’m glad you enjoyed the recipe Lizzie! Thanks so much for taking the time to leave your feedback. Have a great night!
I have struggled with fish and how to cook until I stumbled upon this recipe and it was the best fish dish I ever cooked. Delicious thank you so much for sharing.
I will be making it again.
That’s so great Shannon! I love that you found a fish recipe you enjoy. Thank you for taking the time to leave me your feedback. Have a great night!
This looks AMAZING! What kind of “cream” do you use? Coffee creamer? Do they make “light” half and half? Do you think you could substitute greek yogurt? Don’t know if it’d be the same consistency…
Hi Nikki, recipe uses light cream (not coffee creamer). You can find it next to heavy cream, half and half, heavy whipping cream. I think greek yogurt would not work here. I would think it would curdle and be too thick of a consistency. Hope that helps. Thanks!
I used half&half it turned out great!
Sounds yummy! Any suggestions for a side to go with this? Also, do leftovers reheat well?
Hi Sharon! Thank you! Some of my favorites are brown rice pilaf, quinoa with vegetables, or even mashed potatoes. You can reheat the leftovers but the fish might get a little tough. It’s best when eaten same day. Thanks for your comment. Have a great day!
I tried this recipe today. I added beef Polska kielbasa sausage. It turned out GREAT!!!!! Thank you so much for this recipe.
Hi Jacqueline! Polska kielbasa sounds like a yummy addition and I’m so happy the recipe worked out for you. Thanks for your feed 🙂 I appreciate it.
Thanks for giving a fancy way to cook fish!
Thanks Sylvie! We love this fish recipe and sauce.
Love this idea!! I love eating fish and but lack recipes for a good sauce. Thank you Katya 🙂
thanks girlfriend 🙂 we are loving this sauce on all fish. Hope you guys and little ones are doing well 🙂