Baked Cod with Roasted Red Pepper Horseradish Sauce Recipe -
Baked Cod with Roasted Red Pepper Horseradish Sauce Recipe
  • READY IN 45 mins

Baked Cod with Roasted Red Pepper Horseradish Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


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

Reviews More Reviews

Most Helpful Positive Review
Dec 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.

Most Helpful Critical Review
May 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.


26 Ratings

Dec 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.

Jan 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.

Feb 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.

Jan 11, 2007

WAY too much horseradish--and we LOVE horseradish, so that says something. Sauce completely overwhelms the cod. Won't make this again...

Feb 08, 2011

The sauce makes this dish. I'm going to make that and use it on chicken next.

Feb 01, 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 cajun mix. It was very good.


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 717 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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