Spanish Grilled Cod with Almond Romesco Sauce

Spanish Grilled Cod with Almond Romesco Sauce Recipe

Ingredients:

For the Cod:

• 4 cod fillets (about 150–180g each)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp smoked paprika
• Lemon wedges (for serving)

For the Almond Romesco Sauce:

• 2 roasted red bell peppers (jarred or homemade, drained)
• 1/4 cup almonds (toasted, skin on or off)
• 1 small garlic clove
• 1 small tomato, grated or finely chopped
• 1 tbsp red wine vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 2–3 tbsp olive oil
• Salt, to taste

Instructions:

1. Prepare the Romesco Sauce:

• In a blender or food processor, combine roasted red peppers, almonds, garlic, tomato, vinegar, smoked paprika, cayenne (if using), and salt.
• Pulse until blended but still slightly textured. With the motor running, drizzle in olive oil until smooth but not too runny.
• Taste and adjust seasoning. Set aside.

2. Season and Grill the Cod:

• Pat cod fillets dry. Rub with olive oil, salt, pepper, and smoked paprika.
• Preheat a grill or grill pan over medium-high heat.
• Grill cod for 3–5 minutes per side, depending on thickness, until opaque and flakes easily.

3. Serve

• Plate the grilled cod on top of the romesco sauce.
• Garnish with chopped parsley.
• Serve with lemon wedges.

Q: Can I use another type of fish instead of cod? A: Yes, you can substitute with other white fish like haddock, sea bass, or halibut.

Q: Can I make the Romesco sauce in advance? A: Absolutely! You can prepare the Romesco sauce up to 3 days ahead and store it in an airtight container in the refrigerator.

Q: Is the cayenne pepper necessary? A: No, it’s optional. Use it if you prefer a bit of heat.

Q: Can I bake the cod instead of grilling it? A: Yes, you can bake the cod at 200°C (400°F) for about 12-15 minutes until it flakes easily.

Q: What can I serve this dish with? A: This dish pairs well with roasted vegetables, a fresh green salad, or crispy potatoes.