I’ve shared my red pepper sauce before on Instagram, and I typically use goat cheese to make it creamy. I’ve been dairy free for about six years, but I have goat cheese on occasion. I wanted to rework the recipe and make it completely dairy-free and try it over cod. With just a few tweaks, it turned out delicious!
The Recipe
- Preheat oven to 425 and spray a small dish with coconut oil spray (This is my favorite dish to bake fish in)
- In a blender combine- 1 16oz jar of roasted red peppers, 1/4 cup olive oil, 1/2 cup almond milk, 1/2 teaspoon of salt, and a large handful of fresh basil (This is your sauce)
- Lay four small fillets of cod in your baking dish and pour the sauce over the top.
- Place fresh lemon slices and basil leaves on top
- Bake for 18 minutes
What to serve it with
I made an arugula beet salad with homemade honey mustard dressing to go with this dish. Served with a nice chilled glass of Pinot Grigio, and this was a perfect Saturday night dinner.
