Main dishes

Fish in Roasted Red Pepper Sauce

photo by:

kraft

Create guest-worthy white fish with our creamy garlic and roasted red pepper sauce over rice, prepped in just 10 minutes and on the table in half an hour.

time

prep:

10 min

total:

30 min

servings

total:

4 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cod fillets (1 lb.)

1/4

cup flour

1/4

cup KRAFT Zesty Italian Dressing

1/2

cup sliced onions

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/4

cup roasted red peppers

1/4

cup chicken broth

clove garlic, peeled

Tbsp. chopped fresh cilantro

Make It

COAT both sides of fish with flour. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add fish; cook 5 to 7 min. on each side or until fish flakes easily with fork.

MEANWHILE, blend cream cheese, red peppers, broth and garlic in blender until well blended. Pour into medium saucepan. Bring to boil on medium-high heat, stirring frequently; simmer on low 5 min., stirring occasionally.

PLACE fish on platter; top with cream cheese sauce and cilantro.

Kraft Kitchens Tips

Substitute

Substitute jarred roasted red peppers or roasted poblano peppers for the roasted fresh red peppers.

Buying and Storing Frozen Fish & Shellfish

When purchasing frozen fish or shellfish, make sure it is well wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.

Rate recipes, or edit your previous ratings and more. Join / Sign In

a cook

posted:10/8/2011

This should be called "low flavor" rather than low-fat. It was tasteless so much so that I had to throw my plate of it into the trash.

melinahale1

posted:2/26/2011

Not a favorite. The cod was good, but like someone else mentioned I would not fry it if I were to make this recipe again, which I will not! Frying in the dressing is a lazy shortcut for using a good olive oil and what should have been tasty seasonings. The sauce is still leaving an aftertaste in my mouth and, while it didn't exactly smell bad, it had a smell to it that I didn't particulary like.

cassandra1974

posted:1/11/2011

I used sun dried tomatoes instead of roasted red peppers in the sauce (because that's what I had on hand) and no cilantro, and it was very good. The only thing I would change is to omit the onions. It tastes better without and they burn in the dressing anyway.

lakeeven

posted:3/19/2010

made this with chicken instead of fish and it was very good. the sauce is delicious

irmi

posted:10/29/2009

It was easy to make and the sauce was sooo good! Will make it again for sure!

rolllin_hard

posted:10/14/2009

My husband and I loved this...the sauce was sooo good!

EmilyCarro

posted:7/8/2009

....... I took the advice of others and doubled the sauce, which was very good. The fish stuck to the pan in the dressing and onions and it came out more like a mess and wasn't presentable. The taste was fine but it did taste A LOT like onions. If I tried it again I would use chicken breasts and less onions.

Pinjacket

posted:6/5/2009

This was the best!! Everyone loved it and they cant wait to eat it again.

banfford

posted:4/22/2009

MY HUSBAND AND I LOVE IT! You can use any fish, I did and it was great. Also I used the sauce over chicken and also on eggs it was fantastic.

franisley

posted:1/18/2009

The sauce was really good for this. I think next time we will grill the fish though.