Description
This Perfectly Grilled Cod with Homemade Romesco Sauce is a vibrant and flavorful seafood dish featuring tender, flaky cod fillets grilled to perfection. Served with a rich and smoky Romesco sauce made from roasted red peppers, tomatoes, nuts, garlic, and smoked paprika, this recipe offers a delightful blend of smoky, tangy, and savory flavors. It’s an elegant yet simple dish perfect for a healthy weeknight dinner or special occasion.
Ingredients
Scale
For the Cod:
- 4 cod fillets (6 oz each)
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp lemon zest (optional)
- Fresh parsley, chopped (for garnish)
For the Romesco Sauce:
- 1 large red bell pepper, roasted and peeled (or use jarred roasted red peppers)
- 2 medium tomatoes, roasted and peeled (or use canned fire-roasted tomatoes)
- ¼ cup almonds (or other nuts like hazelnuts or walnuts)
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tbsp smoked paprika (or regular paprika)
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1-2 tbsp water (to adjust consistency)
Instructions
- Prepare the Romesco Sauce: Begin by pureeing the roasted red bell pepper, roasted tomatoes, almonds, minced garlic, red wine vinegar, smoked paprika, and olive oil in a food processor until smooth. Add salt and freshly ground black pepper to taste. Adjust the consistency by adding 1-2 tablespoons of water if needed until you reach a smooth, pourable sauce.
- Season the Cod: Pat dry the cod fillets with paper towels. Brush both sides of each fillet with olive oil and season generously with salt, freshly ground black pepper, and lemon zest if using. The lemon zest adds a fresh brightness to the fish.
- Grill the Cod: Preheat the grill to medium-high heat. Place the seasoned cod fillets on the grill and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking to maintain the fish’s moistness.
- Serve: Plate the grilled cod fillets and generously spoon the Romesco sauce over or beside them. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately for the best flavor and texture.
Notes
- You can roast the bell pepper and tomatoes yourself by charring them over a flame or under a broiler and then peeling off the skins, or use high-quality jarred roasted peppers and canned fire-roasted tomatoes for convenience.
- If you don’t have smoked paprika, regular paprika works, but the smoky flavor is distinctive for this sauce.
- Almonds can be substituted with hazelnuts or walnuts depending on preference and availability.
- Use a food processor or blender to get a smooth Romesco sauce texture, adjusting water as needed.
- To check doneness of the cod, the flesh should flake easily when tested with a fork but still remain moist inside.
