Source: dLife

Fish fillets with a garlic and roasted red pepper sauce.

Servings

12 oz roasted red peppers with brine , drained
2 medium garlic cloves , minced
1 cup cold water
2 tsp dried basil , crushed
2 tbsp unsalted tomato paste
1 tbsp red wine vinegar
0.5 tsp sugar
0.12 tsp salt
1 pinch ground cayenne (red pepper)
1 lb fresh cod fillets (or orange roughy)
1 medium lemons , sliced
0.25 tsp salt
0.25 tsp lemon pepper seasoning

1 For sauce, in a blender or food processor combine peppers and garlic, cover and process until nearly smooth.
2 Add ½ cup of water, basil, tomato paste, vinegar, sugar, 1/8 tsp. salt, and cayenne pepper. Cover and blend or process with several on/off turns until mixture is nearly smooth.
3 Transfer to a small saucepan and cook over medium heat, stirring frequently, until heated through.
4 Meanwhile, rinse fish, pat dry with paper towels. Measure the thickness of fish. Cut fish into 4 serving size pieces.
5 In a large skillet bring the remaining ½ cup water and half of the lemon slices just to boiling. Carefully add fish. Return just to boiling then reduce heat.
6 Simmer, covered, for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork. Gently pat tops of fish dry with paper towels.
7 Sprinkle fish lightly with the ¼ teaspoon salt and lemon pepper seasoning.
8 Spoon the sauce onto dinner plates. Place the fish on top of sauce. Garnish with remaining lemon slices.