Baked Cod with Roasted Red Pepper Horseradish Sauce

Rating: 3.58 stars
26 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3

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.

By Scott in MA
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.

  • 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.

  • Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.

Tips

*Note: If the roasted peppers are not dried properly, the sauce will be too runny.

Nutrition Facts

Per Serving:
261.6 calories; 33.2 g protein; 20.5 g carbohydrates; 73.1 mg cholesterol; 717.1 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

DG
Rating: 5 stars
12/03/2007
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. Read More
Helpful
(10)

Most helpful critical review

LINDA MCLEAN
Rating: 3 stars
05/08/2006
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. Read More
Helpful
(7)
26 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
DG
Rating: 5 stars
12/03/2007
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. Read More
Helpful
(10)
FERGYBROCK
Rating: 5 stars
12/09/2005
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. Read More
Helpful
(8)
LINDA MCLEAN
Rating: 3 stars
05/08/2006
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. Read More
Helpful
(7)
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K.Glavin
Rating: 5 stars
01/26/2007
Loved this recipe! It made a nice creamy sauce. I used crumbled Ritz crackers instead to done down the heat and didn't use the other seasoning. The sauce was so good that I even had some on top of the crackers. It was a great way to have fish - something different than the usual grill or steamed versions. Read More
Helpful
(6)
SHANNAO
Rating: 2 stars
01/11/2007
WAY too much horseradish--and we LOVE horseradish so that says something. Sauce completely overwhelms the cod. Won't make this again... Read More
Helpful
(4)
Susie
Rating: 4 stars
02/16/2008
I used fresh peppers (red and orange) and roasted them on the stove. It was very good but next time I will add a dash or two of salt. I put the cajun mix in my processor until crumbled. It definately added a good punch and flavor. As others have said the horseradish sauce that I got from this site was wonderful and I will use it by itself for future prime rib etc. Read More
Helpful
(4)
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MRBOEJANGLES
Rating: 4 stars
06/13/2006
I really enjoyed enjoyed this recipe. It is very tasty (dependent entirely on how you make your sauce). The roasted red pepper gives it a great taste. be careful as the horseradish can overwhelm the roasted red pepper if you're not careful. You want just a hint of the horseradish... unless of course you are a horseradish fanatic. Read More
Helpful
(3)
Colleen Newton Pause
Rating: 4 stars
01/20/2011
Delicious! Thank you for this recipe! I used the horseradish sauce recipe on this site and it was easy to make and so-oo good. My only problem was in finding cajun snack - couldn't find at our grocer so I used Kashi TLC vegetable crackers and added cajun seasoning. Our grocer had swai on sale so I used it in place of the cod. You'd ever know the difference. My husband really enjoyed this - I will defintely make again. Thank you for a great recipe! Read More
Helpful
(3)
sbolger
Rating: 1 stars
01/22/2010
i didn't really like this at all. Although it;s saving grace was the roasted red pepper sauce. I would try make it again without the cajun snack food coating and see what I think. Read More
Helpful
(3)
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