Skillet Roasted Red Pepper Cod
Skillet roasted red pepper cod made with a touch of spice and a lot of flavor. This Whole30 meal will seriously melt in your mouth!
2 Sizzlefish cod filets, thawed
4 tbsp. ghee
2 tbsp. minced garlic
1 cup roasted red pepper, drained
½ cup unsweetened coconut milk
3 tbsp. dried parsley + more for serving
Salt and pepper to taste
Place 2 tablespoons of the ghee in a large skillet and bring to a medium heat.
Dry the cod filets well between paper towels then place in the skillet.
Cook 5 minutes on each side, flipping once until tender.
Remove from the skillet then add the remaining 2 tablespoons of ghee along with minced garlic.
In a blender, blend the milk and roasted red pepper until smooth then add it to the skillet.
Simmer 5 minutes then add the cod to the pan with the dried parsley.
Serve immediately with the sauce over the cod and more dried parsley.