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
Scale
- 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)
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
Romesco sauce can be made ahead and is best served at room temperature. Use well-oiled grills for fish to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: grilled cod, Romesco sauce, Mediterranean fish, weeknight dinner