Spanish Grilled Cod with Almond Romesco Sauce

Spanish Grilled Cod with Almond Romesco Sauce is a delectable dish that combines the tender, flaky texture of grilled cod with the rich, nutty flavors of a classic Romesco sauce. Originating from Catalonia, Spain, Romesco sauce is made with roasted red peppers, tomatoes, almonds, and a blend of spices, providing a perfect complement to the mild taste of cod. This dish is not only delicious but also healthy and visually appealing, making it ideal for both casual dinners and special occasions.

Benefits

1. Healthy: Cod is a lean source of protein and rich in vitamins and minerals.
2. Flavorful: The almond Romesco sauce adds a rich, nutty, and slightly smoky flavor to the dish.
3. Quick and Easy: Grilling the cod and preparing the sauce can be done in under 30 minutes.
4. Versatile: Can be paired with a variety of sides such as roasted vegetables, rice, or a fresh salad.
5. Impressive Presentation: The vibrant colors and appealing presentation make it suitable for entertaining guests.

Ingredients

For the Grilled Cod:

• 4 cod fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Lemon wedges for serving

For the Almond Romesco Sauce:

• 1 large red bell pepper, roasted and peeled
• 1 medium tomato, roasted and peeled
• 1/2 cup blanched almonds, toasted
• 2 garlic cloves
• 1 slice of stale bread, toasted
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Prepare the Almond Romesco Sauce:

1. Preheat your oven to 400°F (200°C). Roast the red bell pepper and tomato on a baking sheet until the skin is charred and blistered, about 20-25 minutes.
2. Let them cool, then peel and remove the seeds.
3. In a food processor, combine the roasted red pepper, roasted tomato, toasted almonds, garlic, and toasted bread. Pulse until finely chopped.
4. Add the olive oil, red wine vinegar, smoked paprika, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. Set aside.

2. Prepare and Grill the Cod:

1. Preheat your grill to medium-high heat.
2. Pat the cod fillets dry with paper towels. Brush both sides with olive oil and season with smoked paprika, salt, and pepper.
3. Grill the cod fillets for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.

3. Serve:

1. Place the grilled cod fillets on a serving platter.
2. Spoon the almond Romesco sauce over the cod or serve it on the side.
3. Garnish with lemon wedges and fresh herbs if desired.

Notes

• Roasting Tip: If you’re short on time, you can use jarred roasted red peppers and canned tomatoes to speed up the preparation.
• Storage: The almond Romesco sauce can be made ahead and stored in an airtight container in the refrigerator for up to a week.
• Variations: Try this recipe with other white fish like halibut or sea bass for a different twist.
• Serving Suggestion: Serve with a side of roasted vegetables, a green salad, or a simple rice pilaf to complete the meal.

Recipe Card

Spanish Grilled Cod with Almond Romesco Sauce

Spanish Grilled Cod with Almond Romesco Sauce is a delectable dish that combines the tender, flaky texture of grilled cod with the rich, nutty flavors of a classic Romesco sauce. Originating from Catalonia, Spain, Romesco sauce is made with roasted red peppers, tomatoes, almonds, and a blend of spices, providing a perfect complement to the mild taste of cod. This dish is not only delicious but also healthy and visually appealing, making it ideal for both casual dinners and special occasions.

Print Recipe Pin Recipe

Total Time 25 minutes mins

Course dinner

Cuisine American

Servings 4

Ingredients

  

For the Grilled Cod:

• – 4 cod fillets about 6 ounces each
• – 2 tablespoons olive oil
• – 1 teaspoon smoked paprika
• – Salt and pepper to taste
• – Lemon wedges for serving

For the Almond Romesco Sauce:

• – 1 large red bell pepper roasted and peeled
• – 1 medium tomato roasted and peeled
• – 1/2 cup blanched almonds toasted
• – 2 garlic cloves
• – 1 slice of stale bread toasted
• – 1/4 cup olive oil
• – 2 tablespoons red wine vinegar
• – 1 teaspoon smoked paprika
• – Salt and pepper to taste

Instructions

 

1. Prepare the Almond Romesco Sauce:

• Preheat your oven to 400°F (200°C). Roast the red bell pepper and tomato on a baking sheet until the skin is charred and blistered, about 20-25 minutes.
• Let them cool, then peel and remove the seeds.
• In a food processor, combine the roasted red pepper, roasted tomato, toasted almonds, garlic, and toasted bread. Pulse until finely chopped.
• Add the olive oil, red wine vinegar, smoked paprika, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. Set aside.

2. Prepare and Grill the Cod:

• Preheat your grill to medium-high heat.
• Pat the cod fillets dry with paper towels. Brush both sides with olive oil and season with smoked paprika, salt, and pepper.
• Grill the cod fillets for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.

3. Serve:

• Place the grilled cod fillets on a serving platter.
• Spoon the almond Romesco sauce over the cod or serve it on the side.
• Garnish with lemon wedges and fresh herbs if desired.

Notes

– **Roasting Tip:** If you’re short on time, you can use jarred roasted red peppers and canned tomatoes to speed up the preparation.
– **Storage:** The almond Romesco sauce can be made ahead and stored in an airtight container in the refrigerator for up to a week.
– **Variations:** Try this recipe with other white fish like halibut or sea bass for a different twist.
– **Serving Suggestion:** Serve with a side of roasted vegetables, a green salad, or a simple rice pilaf to complete the meal.

Keyword Spanish Grilled Cod with Almond Romesco Sauce