Description
A celebration of flavors with flaky grilled cod and a vibrant, homemade romesco sauce.
Ingredients
Scale
- 4 cod fillets (wild-caught preferred)
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- 1 red bell pepper
- 2 ripe tomatoes
- 1/4 cup almonds (Marcona preferred)
- 2 cloves fresh garlic
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- Fresh parsley for garnish
Instructions
- Preheat your grill to medium-high heat (around 375°F or 190°C).
- Season the cod fillets with olive oil, salt, and pepper.
- Grill the cod for about 4-5 minutes on each side until it flakes easily with a fork.
- Roast the red bell pepper and tomatoes on the grill until charred, about 10-12 minutes.
- Blend the grilled red bell pepper, tomatoes, almonds, garlic, red wine vinegar, and smoked paprika until smooth.
- Serve the grilled cod topped with the homemade romesco sauce and garnish with fresh parsley.
Notes
For a stunning presentation, add lemon wedges. Store leftover romesco sauce in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg