Name: Grilled Cod with Romesco Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4 cod fillets; 2 red bell peppers; 1/2 cup almonds or hazelnuts; 2 cloves garlic; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon smoked paprika; Salt and pepper to taste

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Grilled Cod with Romesco Sauce

A friendly, inviting take on summer grilling: flaky, simply seasoned cod gets a bright, smoky Spanish-style Romesco sauce that feels both celebratory and homey. This dish comes together quickly, looks gorgeous on the plate, and balances light seafood with rich, nutty roasted pepper flavors. Try it when you want a meal that tastes composed but doesn’t require a lot of fuss — perfect for a weeknight or a relaxed weekend dinner.

For a deeper look at variations and plating ideas, check the full recipe page here: Grilled Cod with Romesco Sauce recipe.

Why make this recipe
What makes this dish special is the contrast of textures and flavors: the tender, mild cod pairs beautifully with Romesco’s smoky roasted peppers, crunchy nuts, and bright vinegar. The sauce is bold enough to stand up to the grill’s char without overpowering the fish, and it doubles as an all-purpose condiment for vegetables, sandwiches, or grilled meats. Lastly, it’s a great way to bring Mediterranean flair to a simple pantry set of ingredients.

Step-by-Step Guide to Making Grilled Cod with Romesco Sauce

Ingredients

4 cod fillets
2 red bell peppers
1/2 cup almonds or hazelnuts
2 cloves garlic
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
Salt and pepper to taste

Directions

Preheat the grill to medium-high heat.
Grill the red bell peppers until charred, about 10 minutes, turning occasionally. Remove and let cool.
In a food processor, combine the grilled peppers, nuts, garlic, olive oil, vinegar, paprika, salt, and pepper. Blend until smooth.
Season the cod fillets with salt and pepper. Grill the fillets for about 4–5 minutes on each side, or until the fish flakes easily with a fork.
Serve the grilled cod topped with the Romesco sauce.

How the components come together

The grilled peppers add a smoky sweetness that forms the backbone of the Romesco.
Toasted almonds or hazelnuts add texture and richness; blending them creates body so the sauce clings to the fish.
Smoked paprika reinforces the grill’s char, while red wine vinegar brightens the overall flavor.
Cooking the cod quickly at medium-high heat locks moisture into the flesh and keeps it from falling apart.

Prep timeline and strategy

Make the Romesco ahead: the sauce improves after an hour in the fridge as the flavors meld. It will keep you from scrambling when it’s time to grill.
Set up a two-zone grill if you have one (direct heat for searing peppers, indirect for finishing fish) to control char without overcooking.
Have a thin metal spatula or fish turner on hand so the cod flips without breaking.

Best Way to Store Grilled Cod with Romesco Sauce

Refrigerate: Store cooked cod and Romesco separately in airtight containers for up to 3 days at 40°F (4°C).
Freeze: Romesco freezes well — up to 3 months at 0°F (-18°C) in a freezer-safe container. Thaw overnight in the fridge before using. Note: cooked cod can be frozen for up to 1 month, but texture may be slightly altered.
Reheat: Gently reheat cod in a low oven (about 275–300°F / 135–150°C) covered with foil to prevent drying; reheat Romesco in a small saucepan over low heat or at room temperature.

Serving Suggestions for Grilled Cod with Romesco Sauce

Serve atop a bed of herby couscous or farro with a drizzle of extra-virgin olive oil and a squeeze of lemon.
Complement with grilled asparagus, charred zucchini, or a simple arugula salad tossed in lemon and olive oil.
For a tapas-style meal, spoon Romesco onto crostini, place the cod on top of toasted slices, and garnish with chopped parsley.

Tips to make Grilled Cod with Romesco Sauce

Season simply: Salt and pepper are enough for the cod; the Romesco provides depth.
Don’t overblend the sauce: Stop when it’s smooth but still has a little texture for the best mouthfeel.
Keep an eye on the fish: Cod cooks quickly — test for flakiness to avoid drying it out.

Variations

Swap the nuts: If you prefer a more delicate nut flavor, use hazelnuts for a round, slightly sweet finish. Almonds keep the sauce a bit firmer and more traditional.
Add heat: Stir in a pinch of Aleppo pepper or a small roasted chile to the Romesco for a gentle kick, or add a few red pepper flakes when serving if diners like more spice.

Flavor and pairing notes

Acid: The red wine vinegar in Romesco brightens the sauce, but a splash of sherry vinegar or lemon juice at the end can create a slightly different brightness.
Oil: Use a good quality olive oil for mouthfeel and flavor; the oil helps the sauce coat the fish and bring out the aromas of the roasted pepper and paprika.
Wine: Pair with a crisp, unoaked white wine — Albariño, Vermentino, or a dry rosé complements both the fish and the smoky, nutty sauce.

Q&A and common questions
Q: How do I keep the cod from sticking to the grill?
A: Make sure the grill grates are well oiled and the fish is patted dry before grilling; oil the fish lightly and preheat the grill properly. Use a fish spatula to flip once the fillet releases easily.

Q: Can I make Romesco without a food processor?
A: Yes — finely chop the roasted peppers, toasted nuts, and garlic, then whisk together with oil and vinegar until emulsified. The texture will be chunkier but still delicious.

Q: Is Romesco vegan?
A: The sauce itself is traditionally vegan (peppers, nuts, garlic, oil, vinegar, paprika), but when served with cod the overall dish is not. Serve Romesco with roasted vegetables or grilled tofu for a vegan meal.

What if I don’t have a grill?
Use a hot cast-iron skillet or broiler to char the peppers and sear the cod; finish in the oven if needed. Keep a close watch under the broiler to avoid burning.
Can I use other fish?
Yes — halibut, haddock, or even firm salmon work well; adjust cooking time based on thickness.

Make-ahead and party planning

Romesco can be made 1–2 days ahead and refrigerated; bring to room temperature before serving or gently warm. Preparing the sauce in advance lets you focus on grilling and presentation during a dinner party. For larger gatherings, grill the peppers and finish the fish on a flat-top or multiple propane burners to keep the service moving smoothly.

Nutritional considerations

This dish is high in protein and healthy fats from olive oil and nuts. If you need a lower-calorie version, reduce the oil slightly and use a smaller portion of nuts, or serve the Romesco as a lighter drizzle rather than a full topping.

Presentation ideas

For a restaurant-style plate, spoon a broad smear of Romesco across the plate and rest the grilled cod on top. Garnish with toasted almond slivers, a few microgreens, and lemon wedges. For a more rustic look, serve family-style with a bowl of sauce so diners can spoon as they like.

Troubleshooting

Sauce too thick? Thin with a tablespoon of water, more olive oil, or a little extra vinegar.
Sauce too thin? Add a few more toasted nuts or let it sit to thicken slightly in the fridge.
Fish overcooked? Use a lower grill temperature and check earlier — thinner fillets need less time.

Frequently Asked Questions (FAQs)
Q: How long will leftover Romesco and cod last?
A: Romesco lasts about 3 days in the fridge and longer if frozen; cooked cod is best within 2–3 days refrigerated.

Q: Can I roast the peppers in the oven instead of grilling them?
A: Yes — roast at 450°F (230°C) on a baking sheet, turning occasionally until charred, about 20–25 minutes.

Q: What nuts are traditional in Romesco?
A: Almonds are most commonly used, but hazelnuts are a classic alternative that provides a slightly different flavor.

Can I make Romesco nut-free?
Substitute toasted sunflower seeds or pumpkin seeds for a nut-free variation; the texture and flavor will differ but remain satisfying.

Conclusion
Grilled cod with Romesco sauce is an elegant yet straightforward dish that brings bold Mediterranean flavors to a quick, healthy meal — the smoky, nutty sauce elevates the mild fish and makes for excellent leftovers or party fare. For an alternate take and another tested recipe to compare techniques, see this helpful version from Delish: Best Grilled Cod With Romesco Sauce Recipe – Delish. If you’re interested in a Spanish-styled approach with almond Romesco and detailed pairing notes, this recipe write-up is a good reference: Spanish Grilled Cod with Almond Romesco Sauce – The Fish Society.

Enjoy experimenting with the sauce and the grill — it’s a simple way to make weeknight dinner feel memorable.