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Baked Cod in a Creamy Red Pepper Sauce

We know what you are thinking, “That recipe doesn’t look very appetizing.” We completely agree! In fact, we made this up three times in an attempt to get an appealing pic and were forced to conclude that this is just the best it gets: rest assured, however, that it tastes fantastic! What’s more, your veg is cooked beneath the cod, so dinner is done to delicious perfection in one pan. Again, sorry about the photo, but try this recipe — you will be quite pleased!

Baked Cod in a Creamy Red Pepper Sauce

1 small zucchini
1 small head broccoli, chopped into florets
½ red onion, sliced thin
1¼ lb. cod fillets
1 tbs. chopped parsley, plus more to garnish

For the sauce:

3 tbs. olive oil
1 12 oz. jar roasted red peppers, drained and chopped
6 cloves garlic, crushed
small handful fresh basil, chopped
1¼ cups light cream (half and half)
¼ cup grated Parmesan cheese

Heat the oven to 350°F.

First make the sauce by heating the oil in a saucepan. Add the peppers, garlic, and basil. Heat gently for 10 minutes, stirring occasionally. Transfer to a small food processor and whiz until smooth. Return to the saucepan, bring to a simmer and stir in the cream and cheese. Cook, stirring for 5 minutes, then set aside.

Place the zucchini, broccoli, and onions in the bottom of a large baking dish and season lightly. Roast for 10 minutes. Season the cod fillets and  put on top of the veggies, then sprinkle with the parsley. Pour the sauce evenly over everything and continue to roast for 15 minus, or until the fish is cooked through and the veggies tender. Sprinkle with extra parsley and serve immediately.

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