Roasted Bell Pepper and Cauliflower make this such a wonderful sauce. Full of flavor and tastes incredible with any fish.

I used one Cauliflower and a hand full of red bell peppers, plus some roasted peppers from a jar.

Simply roast your favorite vegetables by putting them in the oven and cooking at 350 for 30 minutes.  Sprinkle liberally with salt, pepper and olive oil…then place them in the blender and you will have a wonderful homemade sauce.  You may need a little extra oil, if you do use it.

What you will end up with is a fantastic tasting puree that goes perfectly under fish, or pork.

The creamy, rich flavor elevates the taste of this fish to make one incredible dish that you won’t soon forget.

A smear on each plate before you add the protein

Wash one head of cauliflower and place on a baking sheet lined with aluminum foil.

Break up into smaller pieces and drizzle with olive oil

Salt and pepper to taste

I had four baby red bells, so that’s what I used

Cook in the oven for 30 minutes at 350 degree

Place the tender roasted cauliflower and peppers into a blender

Add a 10 ounce jar of roasted peppers

Into the blender with the cauliflower

Pulse 5 or 6 times until smooth

Creamy smooth and thick

Transfer into a container

Puree under the Cod with a parmesan crisp on top.

I will definitely make this again!

To make that cool little topping on the fish, I simply grated parmesan cheese on a backing dish in small circles that I sprayed with non stick.  When it cooled I lifted it off and put it on top of the fish.  Really pretty on top of mashed potatoes too.

I used the puree under grilled cod and it was amazingly wonderful!