If you’re craving a dish that brings together the smoky charm of grilled fish and the rich, nutty vibrance of a classic sauce, you’re in the right place. The Spanish Grilled Cod with Almond Romesco Sauce Recipe is a beautiful celebration of bold flavors and simple ingredients, all perfectly balanced for a meal that feels both rustic and refined. This recipe will transport your taste buds straight to the sun-soaked coasts of Spain, where fresh cod meets the irresistible warmth of roasted red peppers and almonds in a luscious, velvety romesco sauce. Every bite is an invitation to savor the delicious harmony of fire, sea, and earth.
Ingredients You’ll Need
To create this unforgettable dish, you’ll want to keep things straightforward but flavorful—each ingredient plays a vital role in delivering the final taste and texture that make this recipe so special.
- 4 cod fillets (about 6 oz each): Choose fresh, firm fillets for the best grilling results and flaky texture.
- 2 tablespoons olive oil: This adds moisture and helps the cod develop a nice sear on the grill.
- 1 teaspoon smoked paprika: Provides a subtle smoky depth that complements the natural sweetness of the cod.
- ½ teaspoon sea salt: Enhances the overall flavor without overpowering the delicate fish.
- ¼ teaspoon black pepper: Adds a hint of heat that rounds out the seasoning.
- 2 roasted red bell peppers (jarred or homemade): The star ingredient in the romesco, adding sweetness, color, and smokiness.
- â…“ cup blanched almonds: Gives the sauce a creamy texture and nutty richness.
- 2 garlic cloves: Infuses the sauce with a gentle pungency that awakens the palate.
- 1 tablespoon sherry vinegar: Offers a bright, acidic contrast to balance the sweetness of the peppers and almonds.
- ½ teaspoon red pepper flakes: Brings a touch of heat and lively complexity to the sauce.
- ¼ cup extra virgin olive oil: Emulsifies the romesco into a silky, luxurious finish.
- Salt and pepper to taste: Customize seasoning as you go for optimum flavor perfection.
- Lemon wedges for serving: Add a fresh, zesty zing that brightens the whole plate.
- Chopped fresh parsley for garnish: A pop of green that adds freshness and a lovely visual touch.
How to Make Spanish Grilled Cod with Almond Romesco Sauce Recipe
Step 1: Prepare the Grill and Season the Cod
Start by preheating your grill or grill pan to medium-high heat. While it’s warming up, pat the cod fillets dry with paper towels—this is key to getting a beautiful sear. Brush each fillet with olive oil, then season generously on both sides with smoked paprika, sea salt, and black pepper. This seasoning brings out a smoky, savory base that will meld beautifully with the romesco sauce and the grill’s char.
Step 2: Grill the Cod
Place the seasoned cod fillets carefully on the hot grill. Let them cook undisturbed for about 3 to 4 minutes per side. You’re looking for those lovely grill marks and flaky flesh that easily pulls apart with a fork. Avoid flipping too early to keep the fillets intact—patience here rewards you with a tender, moist result that’s perfectly cooked every time.
Step 3: Make the Almond Romesco Sauce
While the cod cooks, it’s time to whip up your almond romesco sauce. In a food processor, combine the roasted red bell peppers, blanched almonds, garlic cloves, sherry vinegar, red pepper flakes, and a pinch of salt and pepper. Blend these ingredients together until they start to form a coarse paste. Then, with the food processor running, slowly drizzle in the extra virgin olive oil until the sauce becomes smooth and just a bit thickened. Taste and fine-tune the seasoning—this is where you make it your own.
Step 4: Plate and Serve
Once everything is ready, place each cod fillet on a plate and spoon generous amounts of almond romesco sauce on top. A sprinkling of fresh parsley and a wedge of lemon on the side adds color and freshness that brightens the dish beautifully.
How to Serve Spanish Grilled Cod with Almond Romesco Sauce Recipe
Garnishes
Fresh chopped parsley sprinkled over the top adds not only vibrant color but also a subtle herbaceous note that lightens the smoky flavor profile. Serving with lemon wedges allows each person to add a splash of brightness that cuts through the richness of the sauce and the fish, creating a perfect balance on the palate.
Side Dishes
This dish pairs wonderfully with simple, fresh sides that don’t compete with its bold flavors. A light green salad with a tangy vinaigrette, roasted seasonal vegetables, or even some buttery sautéed potatoes make excellent companions. For a true Spanish feel, serve alongside some crusty bread to sop up every last bit of that luscious almond romesco sauce.
Creative Ways to Present
For a dinner party vibe, consider muffling the grilled cod atop a spread of warm romesco on each plate or served in colorful individual earthenware dishes. Garnish with whole toasted almonds and a drizzle of extra virgin olive oil for an irresistible, rustic look. This recipe’s vivid hues and textures make it a natural centerpiece!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cod and almond romesco sauce separately in airtight containers in the refrigerator. The cod is best enjoyed within 1 to 2 days to maintain its flaky texture, while the romesco sauce can hold up nicely for up to 3 days, keeping those flavors vibrant and fresh.
Freezing
While the almond romesco sauce freezes well, helping you save time on future meals, the grilled cod does not freeze as gracefully—it tends to lose its delicate texture. For best results, freeze the sauce alone in freezer-safe containers or ice cube trays for convenient portioning.
Reheating
To reheat, gently warm the cod in a low oven or lightly in a non-stick pan to avoid drying it out. The almond romesco sauce can be served cold or gently warmed on the stove to preserve its rich texture and fresh flavors.
FAQs
Can I use a different type of fish instead of cod?
Absolutely! Firm white fish such as halibut, haddock, or even sea bass make great alternatives and will work wonderfully with the almond romesco sauce.
Do I have to roast the red peppers myself?
Not at all. Using jarred roasted red peppers is a fantastic time-saver and totally acceptable. Just ensure they’re high quality for the best flavor.
How spicy is the almond romesco sauce?
The sauce carries a mild kick thanks to red pepper flakes, but it’s well balanced by the sweetness of the peppers and the nuttiness of the almonds. You can always adjust the spiciness to your liking.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free, making it a great choice for those with gluten sensitivities or anyone looking for a wholesome seafood dinner.
Can I make the almond romesco sauce ahead of time?
Definitely! The sauce can be prepared up to three days in advance and stored in the refrigerator, which actually helps develop even deeper flavors over time.
Final Thoughts
If you’re looking to impress yourself and your loved ones with a dish that’s both simple and spectacular, this Spanish Grilled Cod with Almond Romesco Sauce Recipe is a must-try. It’s a beautiful blend of smoky, nutty, and fresh flavors that’s perfect for warm evenings or anytime you want to treat yourself to something truly special. Grab your grill, fire up your blender, and prepare to fall in love with fish all over again!
Print
Spanish Grilled Cod with Almond Romesco Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Spanish
- Diet: Gluten Free
Description
A flavorful Spanish-inspired dish featuring tender grilled cod fillets topped with a rich and nutty almond romesco sauce. This healthy seafood dinner combines smoky paprika-seasoned fish with a vibrant sauce made from roasted red peppers, almonds, garlic, and sherry vinegar, perfect for a nutritious and elegant main course.
Ingredients
For the Cod:
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Almond Romesco Sauce:
- 2 roasted red bell peppers (jarred or homemade)
- â…“ cup blanched almonds
- 2 garlic cloves
- 1 tablespoon sherry vinegar
- ½ teaspoon red pepper flakes
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
To Serve:
- Lemon wedges
- Chopped fresh parsley for garnish
Instructions
- Preheat Grill: Heat a grill or grill pan over medium-high heat to prepare for cooking the cod.
- Prepare the Cod: Pat the cod fillets dry with paper towels, then brush both sides with olive oil. Season evenly with smoked paprika, sea salt, and black pepper.
- Grill the Cod: Place the cod fillets on the hot grill and cook for 3–4 minutes per side, or until the fish becomes opaque and flakes easily with a fork.
- Make Romesco Sauce: In a food processor, combine roasted red peppers, blanched almonds, garlic cloves, sherry vinegar, red pepper flakes, and a pinch of salt and pepper. Blend until combined. With the processor running, slowly drizzle in extra virgin olive oil until the sauce is smooth and slightly thickened. Adjust seasoning to taste.
- Serve: Plate the grilled cod fillets and spoon almond romesco sauce generously over each. Garnish with chopped fresh parsley and serve with lemon wedges on the side for added brightness.
Notes
- You can substitute cod with other firm white fish like halibut or haddock.
- For a smoother sauce, peel the roasted peppers before blending.
- The romesco sauce can be prepared up to 3 days in advance and stored in the refrigerator.
