Roasted Red Pepper Baked Cod on baking sheet

This delicious Roasted Red Pepper Baked Cod is the perfect gluten-free weeknight meal. Easy to make and ready in 30 minutes.

Roasted Red Pepper Baked Cod on spatula

I don’t know about you, but I am all about that simple easy sheet pan meals. Between the kids, writing blog posts, recipe testing, etc…my life can be pretty hectic. So, sheet pan meals are a good idea in my house.

This is a meal that looks like you spent hours in the kitchen. In reality, it took only 20 minutes and all in the oven baked to perfection. Pair it with your favorite greens or salad and dinner is complete.

Ingredients Needed and Swaps

  • Cod: I used cod that I get through Butcher Box but you can also use, tilapia, halibut, or even chicken.
  • Roasted Red Pepper: This is a star ingredient needed to make this meal. I don’t really recommend swapping anything out for this one.
  • Almonds: I love the chunkiness the almonds give in this sauce. But, feel free to use pine nuts, macadamia nuts, or omit completely if you have an allergy.
  • Parmesan Cheese: this is a great hidden flavor. Not super cheesy but adds a great salty bite. Omit if dairy-free.
  • Oregano and Parsley: This adds freshness and herbiness that ties the whole sauce together. Especially that oregano. I recommend using both herbs.
Roasted Red Pepper Baked Cod

I buy my meat and fish from Butcher Box. For pantry items, I buy from Thrive Market. Get an extra 25% OFF your first order + a 30 day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount).

I hope you enjoy this quick and easy sheet pan baked cod. It’s a crowd-pleaser!

XO,

Natalie

Related Blog Post: Spring Fennel Roasted Halibut, Sheet Pan Green Goddess Salmon with Roasted Veggies and Feta

Roasted Red Pepper Baked Cod

Roasted Red Pepper Baked Cod

Roasted Red Pepper Baked Cod

This Roasted Red Pepper Cod is a delcious sheet pan meal perfect for any weeknight.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 6

Ingredients
  

  • 6 cod fillet
  • 3 yukon potatoes sliced thin
  • 1 Japanese sweet potato sliced thin
  • 16 oz jar roasted bell pepper
  • 3 garlic cloves
  • 4 tbsp olive oil plus 2.5 tbsp for potatoes
  • 4 tbsp lemon juice
  • 3 tbsp parsley
  • 1 tbsp oregano
  • 1/4 cup slivered almonds
  • 4 tbsp grated parmesan cheese
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375
  • In a large bowl, add the sliced potatoes and sweet potatoes, 2.5 tbsp olive oil, salt and pepper. Mix well.
  • On a large baking sheet lined with parchment paper, layer sweet potatoes and yukon potatoes into two rows (about 3-4 potatoes in each row).
  • Bake for about 10 minutes until slightly softened and set aside.
  • Meanwhile, in a food processor, add in the roasted bell pepper, garlic cloves, parsley, oregano, lemon, remaining olive oil, almonds, parmesan cheese, salt and pepper to taste. Chop and blend well. It should still look chunky.
  • Add the cod on top of each potato set. Top with the roasted red pepper sauce and bake for another 13-14 minutes.
  • Top with fresh parsley and serve with your favorite greens or salad.