Roasted Pepper Sauce:
- In medium skillet on medium, sauté garlic, onion, and jarful of red peppers in olive oil for 10 minutes or until flavors come together.
- Set aside onions, transfer remaining pepper mixture to a food processor, and puree until smooth.
- Return mixture to skillet and bring to a simmer; add in cream, Parmesan, onions, and par-boiled peppers and carrots, and season with salt and pepper; simmer for 5 minutes, stirring occasionally; remove from heat and set aside.
Lingcod: Place fillets in lightly oiled baking dish; season with salt and pepper. Pour red pepper sauce over fish. Bake, uncovered for 30 minutes or until fish is flaky and cooked through. Or, lightly brush fish with oil and bake, plating with sauce on the side and a heaping of fluffy white rice.
Beverage pairing: Sauvignon Blanc or pale ale