Spanish Grilled Cod with Almond Romesco Sauce
Discover a dish that's steeped in the heritage of Catalan cuisine with our Spanish Grilled Cod with Almond Romesco Sauce. This sumptuous pairing elevates the delicate taste of cod with the complex and bold flavours of Romesco, a traditional sauce known for its roasted red peppers and almonds, providing an exquisite dining experience.
BUY COD FILLET STEAKS
What you’ll need
- FOR THE GRILLED COD
- 4 cod steaks (150-200g each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Sea salt and freshly ground black pepper, to taste
- FOR THE ROMESCO SAUCE
- 2 red bell peppers, roasted and peeled
- 50g almonds, toasted
- 2 garlic cloves
- 1 slice of crusty bread, toasted and torn into pieces
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
- 120ml olive oil
- Salt and pepper, to taste
- FOR THE GARNISH
- Fresh parsley leaves
- Lemon wedges
Let's Cook!
Step 1
For the Romesco sauce, blend the roasted red peppers, almonds, garlic, bread, sherry vinegar, and smoked paprika in a food processor until combined. While the processor is running, slowly pour in the olive oil until the mixture becomes a thick sauce. Season with salt and pepper to taste. Set aside.
Step 2
Preheat the grill to a high heat. Brush the cod steaks with olive oil and season them with smoked paprika, salt, and pepper.
Step 3
Place the cod steaks on the grill and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
Step 4
Serve the grilled cod steaks with a generous spoonful of the Romesco sauce, garnished with fresh parsley and a wedge of lemon.
