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My review
Baked Cod with Roasted Red Pepper Horseradish Sauce
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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Ingredients
45 m servings 262 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Footnotes
- *Note: If the roasted peppers are not dried properly, the sauce will be too runny.
Nutrition Facts
Per Serving: 262 calories; 5.2 g fat; 20.5 g carbohydrates; 33.2 g protein; 73 mg cholesterol; 717 mg sodium. Full nutrition
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Reviews
Read all reviews 2426 Ratings
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Most helpful positive review
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 we...
Most helpful critical review
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 w...
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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 we...
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 u...
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 w...
1/26/2007
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 ...
2/16/2008
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 de...
1/11/2007
WAY too much horseradish--and we LOVE horseradish, so that says something. Sauce completely overwhelms the cod. Won't make this again...
2/7/2011
The sauce makes this dish. I'm going to make that and use it on chicken next.
2/1/2011
I used FERGYBROCK's idea of lemon juice and salt in the sauce. I made a 1/2 recipe and used 1 teaspoon lemon juice and 1/8 teaspoon salt. I also used crushed whole wheat pretzels intsead of the ...
1/16/2011
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 ou...