Fish in Roasted Red Pepper Sauce - Kraft Recipes Top
Comida Kraft
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Fish in Roasted Red Pepper Sauce

Prep Time
Total Time

4 servings

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


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.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 200
Total fat 10g
Saturated fat 4g
Cholesterol 65mg
Sodium 490mg
Carbohydrate 5g
Dietary fiber 1g
Sugars 2g
Protein 22g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was a very good recipe! This was a very good recipe!! Reading some of the other reviews I also decided to use Tilopia instead of Cod. I had to add a little more dressing to fry the fish in--and I used the light italian instead of the regualar. I also used the fat free cream cheese. I served it wil spinach linguini on the side--I actually used the cream cheese sauce on the pasta and left the fish along because with the dressing it didn't really need anything else. Next time I will make a little more cream cheese sauce and toss it with the pasta!!
Date published: 2006-07-21
Rated 4 out of 5 by from My freezer is getting low and I have to stretch 2 more day for my next shopping trip. My freezer is getting low and I have to stretch 2 more day for my next shopping trip. I had frozen cod and whipped cream cheese I use for my bagel and also roasted red peppers I made and had it frozen. Everything else I had in my pantry. I used hand blender for making the sauce. When I sauteed the cod, it stuck badly on my pan. I had to scrape off the bottom. I would oil my pan well for next time. Overall, it tasted so gourmet, but yet so simple. I'm enjoying it.
Date published: 2012-11-11
Rated 5 out of 5 by from Amazing! Amazing! My husband and I loved this recipe. Not only did the fish have a wonderful taste but the topping was so flavorful, a perfect blend of ingredients! I used tilapia and added chopped artichoke hearts in the pan while I cooked it. I also used parsley in lieu of cilantro as my husband doesn't like cilantro. I used a cake "icing tube/bag" to distribute the topping over the fish like a fancy restaurant and the presentation was awesome!!
Date published: 2007-01-16
Rated 1 out of 5 by from Not a favorite. 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.
Date published: 2011-02-27
Rated 1 out of 5 by from I don't know if it's bc I used jarred roasted peppers or what, but I didn't like this dish at all. I don't know if it's bc I used jarred roasted peppers or what, but I didn't like this dish at all. It sure did look gorgeous when I plated it, but what a dissapointment! I had high hopes for this 'sauce', being it got rave reviews, but it was kind of blah. If I ever gave this a chance again, I would use Tilapia instead of Cod, and fresh red peppers that I roasted myself.
Date published: 2007-05-06
Rated 3 out of 5 by from ....... ....... 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.
Date published: 2009-07-09
Rated 5 out of 5 by from Oh my goodness! Oh my goodness!!! We HATE fish in our house, but we try to make it because we know it is good for you, but holy cow!!!! This dish was FANTABULOUS!!! The sauce was definitely the star of the recipe, and it could probably be used with chicken instead of fish, and would taste just as wonderful!
Date published: 2007-02-13
Rated 5 out of 5 by from I made this recipe yesterday 12-28-05 and it was super delicious. I made this recipe yesterday 12-28-05 and it was super delicious. So good that the kids ate twice. I also served tomatoe bisque soup and a bacon lettuce & tomato salad. I would definitly make it again. The whole family loved it even my ex-in-laws. Two thumbs up way up!! Thank you kraft!!!
Date published: 2005-12-30
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