Light and summery.
Ingredients
Serves 4
Romesco sauce:
- 2 roasted red peppers (from a jar is fine)
- 75g almonds
- 1 slice stale bread, toasted
- 1 garlic clove
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- 3 tbsp olive oil
- Salt and pepper
Cod:
- 4 cod fillets
- 1 tbsp olive oil
- Salt and black pepper
- Lemon wedges to serve
Method
1. Heat oven to 200°C.
2. Blend roasted peppers, almonds, toasted bread, garlic, vinegar, paprika, olive oil, salt, and pepper until mostly smooth.
3. Pat cod dry and place on a lined baking tray. Rub with olive oil and season well.
4. Bake for 12–15 minutes depending on thickness, until the fish flakes easily.
5. Spoon romesco onto plates and top with baked cod.
6. Finish with lemon juice and extra olive oil if desired.
Tips
- Hake or haddock also work beautifully.
- Add chilli flakes to the romesco for heat.
- Romesco keeps in the fridge for 4–5 days and is excellent with grilled vegetables or chicken.
