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
Scale
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.
