Here is one of my favorite go-to fish recipes that features tender cod fillets in a mouthwatering Romesco sauce. This classic Spanish-style sauce is a zesty puree of almonds, red peppers, tomatoes and hot paprika in a light vinaigrette base. It brings out the best in cod or any other fish you like. Smart Recipes, European Recipes, Fish Recipes, Recipes Fish European White Fish With Romesco Sauce White Fish With Romesco Sauce Recipe | CHEFBear.net PT1H Serves 4 4 N/A Cod Fillets 1 Tablespoons Unsalted Butter 11/64 Teaspoon Salt & Freshly Ground Black Pepper 11/64 Cup Green Onions 2 Large Plum Tomatoes 1 1/3 Large Red Bell Peppers 43/64 Medium Onion 43/64 Medium Dried Ancho Chile 1/3 Cup Sliced Almonds 1/2 Cup Olive Oil 2 Large Garlic Cloves 1 1/3 Tablespoons Red Wine Vinegar 43/64 Slice Wheat Bread 43/64 Teaspoon Sweet Paprika 1/3 Teaspoon Salt To make the sauce, preheat oven to 400 degrees. On a sheet pan, add tomatoes, bell peppers, onion and 2 tablespoons oil and toss until veggies are coated. Roast and turn every 15 minutes until veggies are charred and tender, about 45 minutes. Remove from the oven, cover with a sheet of aluminum foil and set aside for 15 minutes. Meanwhile, in a medium skillet over medium-high heat, heat 1 tablespoon oil and saute chile until slightly darkened and puffy, about 30 seconds. Transfer chile to a small bowl of hot water and set aside for 30 minutes. Peel and seed all veggies and coarsely chop onion. In the bowl of a food processor, add all vegetables. In the same skillet over medium-high heat, heat 1 tablespoon oil and saute almonds until lightly toasted and fragrant, about 1 minute. Add almonds, remaining olive oil, garlic, vinegar, bread & paprika to the food processor. Process mixture into a coarse puree. Transfer sauce to a large bowl and season with salt. Cover and refrigerate until ready to use. Season fish with salt & pepper. In a large cast-iron skillet on medium-high heat, heat butter and saute fish until lightly brown, about 2-3 minutes on each side. Divide sauce among six serving plates and place the cod fillets on top. Garnish with green onions.

White Fish With Romesco Sauce

White Fish With Romesco Sauce Recipe


Here is one of my favorite go-to fish recipes that features tender cod fillets in a mouthwatering Romesco sauce. This classic Spanish-style sauce is a zesty puree of almonds, red peppers, tomatoes and hot paprika in a light vinaigrette base. It brings out the best in cod or any other fish you like.

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Recipe Information

Flavor Profile

European

Protein

Fish

Category

Main Dishes

Serves

4

Total Time

60 Minutes

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Ingredients

      • 4 Cod Fillets (6 Ounce Fillets)
      • 1 Tablespoons Unsalted Butter
      • 11/64 Teaspoon Salt & Freshly Ground Black Pepper
      • 11/64 Cup Green Onions (Chopped)

      • Romesco Sauce
      • 2 Large Plum Tomatoes
      • 1 1/3 Large Red Bell Peppers
      • 43/64 Medium Onion (Unpeeled)
      • 43/64 Medium Dried Ancho Chile
      • 1/3 Cup Sliced Almonds
      • 1/2 Cup Olive Oil
      • 2 Large Garlic Cloves
      • 1 1/3 Tablespoons Red Wine Vinegar
      • 43/64 Slice Wheat Bread (Toasted & Diced)
      • 43/64 Teaspoon Sweet Paprika
      • 1/3 Teaspoon Salt

Directions

  1. To make the sauce, preheat oven to 400 degrees. On a sheet pan, add tomatoes, bell peppers, onion and 2 tablespoons oil and toss until veggies are coated. Roast and turn every 15 minutes until veggies are charred and tender, about 45 minutes. Remove from the oven, cover with a sheet of aluminum foil and set aside for 15 minutes.
  2. Meanwhile, in a medium skillet over medium-high heat, heat 1 tablespoon oil and saute chile until slightly darkened and puffy, about 30 seconds. Transfer chile to a small bowl of hot water and set aside for 30 minutes.
  3. Peel and seed all veggies and coarsely chop onion. In the bowl of a food processor, add all vegetables.
  4. In the same skillet over medium-high heat, heat 1 tablespoon oil and saute almonds until lightly toasted and fragrant, about 1 minute. Add almonds, remaining olive oil, garlic, vinegar, bread & paprika to the food processor. Process mixture into a coarse puree. Transfer sauce to a large bowl and season with salt. Cover and refrigerate until ready to use.
  5. Season fish with salt & pepper. In a large cast-iron skillet on medium-high heat, heat butter and saute fish until lightly brown, about 2-3 minutes on each side.
  6. Divide sauce among six serving plates and place the cod fillets on top. Garnish with green onions.



Nutrition & Cost Facts

Calories

532 kcal

Carbs

14 g

Fat

37 g

Protein

35 g

Cost Per Serving

$3.69

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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