Roasted Cod With Squash and Spicy Red Pepper Sauce

cod-squash
Photo by Sang An
Roasted Cod With Squash and Spicy Red Pepper Sauce 3.2 33 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 495 calories
    • Fat 29 g
    • Sat Fat 4 g
    • Cholesterol 65 mg
    • Sodium 804 mg
    • Protein 32 g
    • Carbohydrate 31 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 220 mg

Heat oven to 425° F with the racks in the upper and lower thirds. Place the red peppers, lime juice, garlic, red pepper flakes, ¼ cup of the oil, and ½ teaspoon salt in a blender until smooth.

Toss the squash, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper on a rimmed baking sheet. Roast on the top rack, tossing once, until partly tender, 12 to 15 minutes. Toss the kale with the remaining 2 tablespoons of oil in a large bowl. Add to the baking sheet with the squash. Roast until the squash is tender and the kale is crispy, 8 to 10 minutes more.

Lightly oil a second rimmed baking sheet. Season the cod with ½ teaspoon salt and ¼ teaspoon black pepper. Roast on the prepared pan on the bottom rack of oven until opaque throughout, 6 to 8 minutes.

Ingredients

  1. Check 1/2 cup roasted red peppers
  2. Check 1/4 cup fresh lime juice
  3. Check 2 cloves garlic
  4. Check 1/2 teaspoon red pepper flakes
  5. Check 1/2 cup olive oil, plus more for the pan
  6. Check kosher salt and black pepper
  7. Check 1 2-pound kabocha or acorn squash, cut into 1-inch wedges
  8. Check 1 small bunch curly kale, stems discarded and leaves torn
  9. Check 4 6-ounce cod fillets

Directions

  1. Heat oven to 425° F with the racks in the upper and lower thirds. Place the red peppers, lime juice, garlic, red pepper flakes, ¼ cup of the oil, and ½ teaspoon salt in a blender until smooth.
  2. Toss the squash, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper on a rimmed baking sheet. Roast on the top rack, tossing once, until partly tender, 12 to 15 minutes. Toss the kale with the remaining 2 tablespoons of oil in a large bowl. Add to the baking sheet with the squash. Roast until the squash is tender and the kale is crispy, 8 to 10 minutes more.
  3. Lightly oil a second rimmed baking sheet. Season the cod with ½ teaspoon salt and ¼ teaspoon black pepper. Roast on the prepared pan on the bottom rack of oven until opaque throughout, 6 to 8 minutes.
  4. Spoon the sauce over the cod and serve alongside the vegetables.