Description
Description Bright, simple, and full of Mediterranean flavor, this grilled cod with Romesco sauce is a weeknight winner that feels special enough for guests.
Ingredients
- 4 cod fillets
- 2 red bell peppers
- 1/2 cup almonds (or hazelnuts)
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for grilling
- Fresh parsley for garnish (optional)
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Instructions
- Preheat your grill to medium-high heat.
- Roast the red bell peppers over the grill until charred, then place in a bowl and cover with plastic wrap to steam for about 10 minutes.
- Peel the skin off the peppers, remove the seeds, and place in a blender.
- Add the almonds, garlic, red wine vinegar, smoked paprika, salt, and pepper to the blender. Blend until smooth, adding a little olive oil to achieve the desired consistency.
- Season the cod fillets with salt and pepper. Brush with olive oil and grill for 4–5 minutes on each side until fully cooked and flaky.
- Serve the grilled cod topped with the Romesco sauce and garnish with fresh parsley if desired.
Notes
- Notes
- Romesco sauce can be made ahead and is best served at room temperature. Use well-oiled grills for fish to prevent sticking.