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Baked Cod with Roasted Red Pepper Horseradish Sauce

Baked Cod with Roasted Red Pepper Horseradish Sauce

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Scott in  MA

Scott in MA

This baked fish is easy to make and busting with flavor. Fillets are seasoned with garlic pepper, then bathed in a spicy red pepper and horseradish sauce, topped with a Cajun breading, and baked until golden brown.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
  3. Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
  4. Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.
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Reviews

DG
10

DG

12/3/2007

The cod was dry, but this recipe gets 5 stars for the sauce--it should be a recipe on its own. I heated the extra sauce and served it with the fish and rice. It was very good on the rice as well. This sauce would be good on beef, pork or chicken. Next time I'm going to put it on hamburgers. For the horseradish sauce I used a recipe from this site (by Carol46) replacing sour cream with plain lowfat yogurt.

FERGYBROCK
8

FERGYBROCK

12/9/2005

This was delicious, and I'm not a huge fish fan. I modified it a bit to use what I had on hand, but I followed the "spirit" of the recipe. I made horsey sauce from scratch at home instead of using prepared. I also made a mock-cajun topping instead. The red pepper sauce is excellent. I added about a TBSP of lemon juice and a little salt to bring out the flavors more. Yum. I'll probably just use crushed ritz crackers on top next time for simplicity and so other flavors don't compete with the flavor of the sauce.

LINDA MCLEAN
7

LINDA MCLEAN

5/8/2006

For those who commented on the sauce having too much of a horseradish taste, I'm wondering if they used plain horseradish instead of the horseradish sauce as the recipe suggested. Anyway, even with the additions of garlic and onion powder, black pepper and a splash of fat free half and half, I still found the sauce to be rather bland with very little flavor.

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