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Prep 25 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 chunky fillets of cod
  • 1 yellow pepper, deseeded and cut into 10/12 pieces
  • 1 red pepper, deseeded and cut into 10/12 pieces
  • 1 orange pepper, deseeded and cut into 10/12 pieces
  • 100 g roasted red peppers (from a jar)
  • 1 clove of garlic, roughly chopped
  • 1 tbsp sherry vinegar
  • 1 tsp smoked paprika
  • 4 fresh tomatoes, skinned and roughly chopped
  • 50 g whole almonds
  • chilli oil to drizzle
  • a little freshly chopped dill
Fillet of Cod with Roasted Peppers and Romesco Sauce
Chunky fillets of cod with the rich, deep flavour of peppers all round!
Fillet of Cod with Roasted Peppers and Romesco Sauce Fillet of Cod with Roasted Peppers and Romesco Sauce

A Romesco sauce (originally from Catalonia and made with roasted red peppers) was of course created for fish... to liven up the days catches! And it's one of my top favourite sauces to serve with fresh white fish! Cod is perfect, but any firm white fish works just as well. This dish is very easy to make and absolutely delicious served with a big bowl of pasta or rice!

  1. Start with the fresh peppers on a baking sheet/baking dish. Season well, drizzle with olive oil and roast in a hot oven (200ish) for about 20 minutes, until the edges are nicely charred
  2. In the meantime, make the Romesco sauce with the almonds, peppers from the jar, garlic, paprika, sherry vinegar and tomatoes in a small food processor. Blitz until smooth and then slowly add in a couple of tbs of extra virgin olive oil. Transfer to a saucepan and season well
  3. Finally, heat up a little oil in a frying pan and when hot, pan fry the cod fillets over a moderate heat for a few minutes each side, until cooked through. Warm through the Romesco sauce, divide between two bowls, add in the roasted peppers and then the fish on top. Finish with a drizzle of the chilli oil and a sprinkling of the fresh dill
Fillet of Cod with Roasted Peppers and Romesco Sauce
Chunky fillets of cod with the rich, deep flavour of peppers all round!
Fillet of Cod with Roasted Peppers and Romesco Sauce Fillet of Cod with Roasted Peppers and Romesco Sauce

A Romesco sauce (originally from Catalonia and made with roasted red peppers) was of course created for fish... to liven up the days catches! And it's one of my top favourite sauces to serve with fresh white fish! Cod is perfect, but any firm white fish works just as well. This dish is very easy to make and absolutely delicious served with a big bowl of pasta or rice!

Prep 25 minutes
Total 25 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 2 chunky fillets of cod
  • 1 yellow pepper, deseeded and cut into 10/12 pieces
  • 1 red pepper, deseeded and cut into 10/12 pieces
  • 1 orange pepper, deseeded and cut into 10/12 pieces
  • 100 g roasted red peppers (from a jar)
  • 1 clove of garlic, roughly chopped
  • 1 tbsp sherry vinegar
  • 1 tsp smoked paprika
  • 4 fresh tomatoes, skinned and roughly chopped
  • 50 g whole almonds
  • chilli oil to drizzle
  • a little freshly chopped dill
  1. Start with the fresh peppers on a baking sheet/baking dish. Season well, drizzle with olive oil and roast in a hot oven (200ish) for about 20 minutes, until the edges are nicely charred
  2. In the meantime, make the Romesco sauce with the almonds, peppers from the jar, garlic, paprika, sherry vinegar and tomatoes in a small food processor. Blitz until smooth and then slowly add in a couple of tbs of extra virgin olive oil. Transfer to a saucepan and season well
  3. Finally, heat up a little oil in a frying pan and when hot, pan fry the cod fillets over a moderate heat for a few minutes each side, until cooked through. Warm through the Romesco sauce, divide between two bowls, add in the roasted peppers and then the fish on top. Finish with a drizzle of the chilli oil and a sprinkling of the fresh dill