• If you're roasting your red peppers from scratch, place halved peppers skin-side up on a baking tray and roast on the middle rack at 425°F until the skins blister. Let cool and discard the skin. Sautee shallot, garlic and thyme in the small skillet.

  2. Make the roasted red pepper sauce: In a blender, blend roasted peppers, sautéed shallot and garlic (use medium heat and olive oil in a skillet), apple cider vinegar, almonds, red pepper flakes, black pepper, salt and water, and seasoning. Blend until smooth but slightly textured.

  3. Prepare the cod: Pat the cod fillets dry and season lightly with salt and black pepper. Place in a single layer at the bottom of a baking dish. Spoon the sauce over the fish so it’s fully coated

  4. Bake on the middle rack at 375°F until the fish flakes easily with a fork—about 15-20 minutes, depending on the thickness of the fillets.

  5. Garnish with fresh herbs and serve warm.

Red Roasted Pepper Sauce

• 1. Roast your red peppers: If using fresh peppers, roast them at 400°F for 25-30 minutes on a baking sheet until the skins blister. Let them cool slightly and remove the skins.

  2. Sauté the garlic: In a small pan over medium-low heat, sauté shallot and garlic cloves in olive oil with spices until fragrant—don’t let them burn!

  3. Blend it up: In a food processor or high-powered blender, combine roasted peppers, sautéed garlic and shallot, almonds, vinegar, red pepper flakes, and remaining ingredients. Blend until smooth. For best results, let it run for a full minute or more.

  4. Adjust consistency: Add a splash of cream (or coconut milk, soy milk, oat milk, or even whole milk) or pasta water to loosen it up if you want.

  5.Heat gently: Pour the sauce into a saucepan and heat over medium heat until warm