Description
This Perfectly Grilled Cod with Homemade Romesco recipe features tender, flaky cod fillets grilled to perfection and served with a rich, smoky Romesco sauce made from roasted red peppers, almonds, garlic, and tomatoes. It’s a flavorful and healthy seafood dish that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
For the Cod:
- 4 cod fillets (approximately 6 ounces each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 lemon, cut into wedges
- Fresh parsley, chopped for garnish
For the Homemade Romesco Sauce:
- 2 red bell peppers, roasted and peeled
- 1/2 cup blanched almonds
- 2 cloves garlic, peeled
- 1 slice of white bread, toasted
- 2 tomatoes, roasted and peeled
- 1 tablespoon sherry vinegar
- 1 teaspoon smoked paprika
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Romesco Sauce. In a food processor, combine the roasted red peppers, blanched almonds, garlic cloves, toasted bread, roasted tomatoes, sherry vinegar, and smoked paprika. Blend these ingredients until the mixture is smooth.
- Emulsify the sauce. With the food processor running, slowly drizzle in the extra virgin olive oil until the sauce emulsifies and achieves a creamy consistency. Season with salt and freshly ground black pepper to taste. Transfer the sauce to a bowl and set aside.
- Preheat the grill. Heat your grill to medium-high heat to ensure it’s ready for cooking the fish.
- Season the cod. Brush the cod fillets with olive oil on both sides and season generously with salt and freshly ground black pepper.
- Grill the cod. Place the cod fillets on the preheated grill. Cook for 4 to 5 minutes on each side, or until the fish becomes opaque and flakes easily with a fork.
- Rest the fish. Once cooked, remove the cod from the grill and allow it to rest for a minute to retain juices.
- Plate the dish. Place each grilled cod fillet onto serving plates. Spoon a generous amount of the homemade Romesco sauce over the top of each fillet.
- Garnish and serve. Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the fish.
Notes
- Roasting the red peppers and tomatoes adds a smoky depth to the Romesco sauce; you can roast them under a broiler or on a grill.
- Use blanched almonds for a smoother sauce texture; you can substitute with other nuts like hazelnuts if preferred.
- Make sure to toast the bread slice to help thicken the sauce and add a hint of crispness.
- Adjust the smoked paprika amount for milder or spicier flavor.
- Serve the cod immediately for the best texture and flavor.
