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Low-Carb Creamy Keto Cod with Roasted Red Pepper Sauce

low-carb creamy keto cod - featured image
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A quick and easy keto dinner featuring pan-seared cod fillets in a silky, dairy-free roasted red pepper sauce. Ready in under 30 minutes, this low-carb meal is rich, satisfying, and perfect for weeknights.

Ingredients

Scale
  • 4 cod fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 jar (12 ounces) roasted red peppers, drained
  • ½ cup coconut cream
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup chicken or vegetable broth
  • Fresh parsley or basil, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Drain the roasted red peppers and add them to a blender along with the coconut cream, minced garlic, olive oil, lemon juice, salt, red pepper flakes (if using), and chicken broth. Blend on high until completely smooth, about 30 to 45 seconds. Taste and adjust salt or lemon juice as needed. Set aside.
  2. Pat each cod fillet dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and paprika. Let sit at room temperature for about 5 minutes.
  3. Heat a large skillet over medium-high heat and add the olive oil. Let it get hot until shimmering but not smoking.
  4. Carefully place the cod fillets in the hot skillet, presentation side down. Do not crowd the pan; cook in batches if needed. Cook undisturbed for 4 to 5 minutes until the edges look opaque and the bottom is golden brown. Gently flip each fillet using a thin spatula and cook for another 3 to 4 minutes, depending on thickness. The fish should flake easily with a fork and be opaque all the way through.
  5. While the fish finishes cooking, pour the roasted red pepper sauce into a small saucepan and warm over low heat, stirring occasionally. Do not let it boil.
  6. Transfer the cooked cod to a plate or serving platter. Pour the warm sauce over the top or serve on the side. Garnish with fresh herbs and lemon wedges.

Notes

Pat the cod very dry for a good sear. Let the fish come to room temperature before cooking for even cooking. The sauce can be made ahead and stored in the fridge for up to a week. If the sauce separates, blend it again with a tablespoon of warm water or broth.

Nutrition

Keywords: keto cod, low-carb fish, roasted red pepper sauce, dairy-free, gluten-free, quick dinner, healthy fish recipe

Find it online: https://chloeplate.com/low-carb-creamy-keto-cod-with-roasted-red-pepper-sauce/