Description
A simple yet elegant dish featuring flaky cod paired with a bright, smoky Spanish-style Romesco sauce.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
The Romesco sauce improves in flavor after resting for an hour in the fridge. It can be made ahead and stored separately from the cod.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 60mg
Keywords: grilled cod, romesco sauce, Mediterranean, summer grilling, seafood