So tonight I take yet another step in my quest to learn to like seafood: Cod. I've been promised that I'll like it. That it doesn't taste fishy. That's it's better than the tilapia I've been jonesing on for the last three weeks. We'll see.

The recipe tonight sounds like a winner. A nice roasted red pepper sauce for the fish to cook in all served over cooked veggies. What could go wrong? We'll see.

Check out the notes section to see how this meal turned out tonight.

Cod in Creamy Red Roasted Pepper Sauce, couresy of littlebroken.com on Pinterest

Ingredients:

Creamy Red Roasted Pepper Sauce:

• 12 oz. jar whole roasted red peppers, drained and chopped

• 2 Tbsp. minced garlic (about 6 medium cloves)

• 2 Tbsp. chopped fresh basil

• 3 Tbsp. olive oil

• 1 1/4 cup light cream

• 1/4 cup grated Parmigiano-Reggiano cheese

• Salt and Pepper

Cod & Veggies:

• 2 lbs. cod fillets, cut into serving pieces

• 1 small zucchini, cut into matchsticks

• 1 small yellow squash, cut into matchsticks

• 1/2 red onion, sliced

• 1 Tbsp. fresh chopped parsley, plus extra for garnish

• Salt and pepper

Directions:

Creamy Red Roasted Pepper Sauce:

1. In a medium skillet over medium heat, cook peppers, garlic and basil in olive oil for 10 minutes, stirring occasionally, until flavors come together.

2. Transfer the pepper mixture to a food processor and puree until smooth.

3. Return the mixture to the same skillet and bring to a simmer; stir in cream, cheese and season with salt and pepper to taste; simmer for 5 minutes, stirring; set aside.

Cod & Veggies:

1. Layer the veggies on a bottom of a large baking dish (about size of 9 x 13 maybe a little smaller). Season lightly with salt and pepper. Top with single layer of cod fillets; season the cod with salt and pepper and sprinkle with fresh parsley.

2. Pour the red pepper sauce over the cod and veggies.

3. Bake, uncovered in a 350F oven for 30-40 minutes until the fish is flaky and veggies are tender.

4. Sprinkle with fresh chopped parsley. Serve immediately.

Notes:

Ok. Preparation was really easy. I think I need a lesson in matchsticking though. It all came together in about 20 minutes with the chopping and simmering and pureeing, but it seemed faster. I didn't simmer the sauce for as long as I was supposed to after I put the puree back in the pan, maybe 2 or 3 minutes because I didn't see the point. The sauce was already thick.. I definitely should have used a smaller pan. I had two pounds of cod like the recipe asked for, so I don't know that I could have put it in anything but a 9x13 dish, but the sauce didn't cover everything like I think it was supposed to. Maybe next time double the sauce? It's soooo good! According to my husband and the boy, the fish was excellent, didn't taste fishy at all and the sauce and vegetables were wonderful with it. I'm not sure that I'm sold on cod yet, it tasted fishier to me than the tilapia I've been eating. All in all a good recipe to make. It looks really gourmet and sounds really gourmet, but it was actually pretty easy. Both my husband and the boy said that it looked like something you would eat in a fancy restaurant. Yep. That's how I roll.