Spanish Grilled Cod with Almond Romesco Sauce Recipe

If you’re craving something that’s bursting with flavor, unapologetically vibrant, and wonderfully simple to make, let me introduce you to Spanish Grilled Cod with Almond Romesco Sauce. This dish marries tender, smoky cod fillets with a bold, velvety romesco sauce brimming with roasted peppers, toasted almonds, and just a hint of sherry vinegar. It’s an effortless way to bring a bit of Spanish sunshine into your kitchen, whether you’re serving it on a balmy summer evening or just want to liven up a midweek meal.

this Recipe

Ingredients You’ll Need

Every ingredient in Spanish Grilled Cod with Almond Romesco Sauce has a role to play, from building deep, smoky flavor to adding crunch and a pop of color. These components are straightforward and easy to find, but each one is absolutely essential for nailing the dish’s signature taste and character.

• Cod Fillets: Choose firm, white fillets for their delicate flavor and how perfectly they hold up to grilling.
• Olive Oil: Brushed on the fish and used in the sauce, this provides richness and helps everything caramelize beautifully.
• Salt and Pepper: Essential for seasoning and drawing out the natural flavors of cod and sauce alike.
• Smoked Paprika: Adds the soul of Spain with its smoky, earthy undertones—don’t skip this!
• Lemon Juice: A quick squeeze before grilling brightens the fish and balances the richness of the sauce.
• Roasted Red Bell Peppers: These bring lush sweetness and a vibrant red hue to the romesco sauce.
• Toasted Almonds: Give the sauce its nutty body; toasting them first amplifies the flavor.
• Garlic Clove: One clove is all you need for a subtle kick and robust background note.
• Tomato Paste: Concentrates tomato flavor and helps thicken the romesco sauce, ensuring it’s velvety smooth.
• Sherry Vinegar: Just a splash provides a tangy brightness that wakes up the entire dish.
• Olive Oil (for sauce): Turns the sauce glossy and luxurious, helping all the flavors meld.
• Red Pepper Flakes: Adds gentle heat; you can add more if you like a bolder kick.
• Chopped Parsley: For garnish—a fresh, herbal finish that makes everything pop visually and aromatically.

How to Make Spanish Grilled Cod with Almond Romesco Sauce

Step 1: Fire Up the Grill

Start by preheating your grill or grill pan to medium-high heat. This ensures you’ll get those beautiful grill marks and a gentle smokiness, without drying out your delicate cod. Let the grill heat thoroughly while you prep the fish, so it’s ready to sear when you are.

Step 2: Prep the Cod Fillets

Pat the cod fillets dry with paper towels, which helps the olive oil and spices stick and encourages better caramelization. Brush both sides of the fillets with olive oil, then season generously with salt, pepper, smoked paprika, and finish with a squeeze of fresh lemon juice. Each of these adds layers of flavor and keeps the cod moist and tender on the grill.

Step 3: Grill to Perfection

Place the seasoned cod on the hot grill. Grill each fillet for 3 to 4 minutes per side, carefully flipping with a wide spatula. The fish is done when it’s opaque and flakes easily at the touch of a fork. Take care not to overcook—this is when cod is at its juicy, melt-in-your-mouth best.

Step 4: Blend the Almond Romesco Sauce

While the cod is grilling, turn your attention to the sauce. In a food processor, combine the roasted red bell peppers, toasted almonds, garlic, tomato paste, sherry vinegar, red pepper flakes, and 1/4 cup olive oil. Blend until smooth, scraping down the sides if necessary. Taste and adjust seasoning—maybe an extra pinch of salt, another dash of vinegar, or just a touch more heat, depending on your preference.

Step 5: Serve it Up

Spoon a generous layer of the romesco sauce onto each plate and gently rest your grilled cod fillets on top. Scatter with chopped parsley for a fresh finish. The moment you see the colors together, you’ll know you’ve made something special—the kind of dish that looks as cheerful as it tastes.

How to Serve Spanish Grilled Cod with Almond Romesco Sauce

Garnishes

Chopped parsley adds a lively green contrast and a final hit of freshness. A few extra toasted almond slivers or even a sprinkle of smoked paprika can also dress up the plates. If you want to go all out, a zest of lemon just before serving makes the whole dish pop.

Side Dishes

Spanish Grilled Cod with Almond Romesco Sauce loves a simple side of roasted potatoes, which soak up any extra sauce. Grilled asparagus or a mound of garlicky greens make excellent companions, but you can’t go wrong with crusty bread and a big salad to keep it light and bright.

Creative Ways to Present

This dish looks stellar served family-style on a big platter with sauce swirled underneath and fillets nestled on top. For a tapas twist, slice the grilled cod and serve on crostini with a dollop of romesco. Want to impress guests? Garnish with edible flowers or microgreens for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Spanish Grilled Cod with Almond Romesco Sauce, store the fish and sauce separately in airtight containers. Both will last up to two days in the refrigerator. This keeps the flavors vibrant and prevents the cod from absorbing too much sauce and becoming soggy.

Freezing

The sauce is perfect for freezing—just transfer it to a freezer-safe jar or bag and it will keep for up to three months. The cod is best enjoyed fresh, but if you must freeze it, wrap fillets tightly and thaw gently before reheating to avoid drying them out.

Reheating

To bring leftovers back to life, gently reheat the cod in a 300°F oven (covered) until warmed through. Give the romesco sauce a quick stir and, if needed, a splash of olive oil to bring back its shine before spooning over the fish.

FAQs

Can I use another type Main Course

Absolutely! Halibut, haddock, or any firm white fish will work beautifully in this recipe. The magic really lies in pairing it with the bold almond romesco sauce.

How spicy is the romesco sauce?

The sauce has a gentle warmth thanks to the red pepper flakes, but it’s easy to adjust either up or down according to your taste. Want it milder? Skip the flakes. Craving a kick? Add a pinch more.

Can I make the Spanish Grilled Cod with Almond Romesco Sauce in advance?

The romesco sauce is actually better when made ahead—the flavors deepen overnight. While the cod is best grilled fresh, you can prep and marinate it a few hours early to streamline dinner.

Is this dish gluten-free and dairy-free?

Yes, Spanish Grilled Cod with Almond Romesco Sauce is naturally gluten-free and dairy-free, making it a fantastic choice for anyone with dietary restrictions.

What wine pairs well with this dish?

A crisp Spanish white like Albariño or Verdejo matches the zesty, savory flavors of this dish. If you prefer something non-alcoholic, try sparkling water with a slice of lemon for a refreshing touch.

Final Thoughts

If you want a dish that dazzles your taste buds and makes you feel like you’re dining on a sun-soaked Spanish terrace, you have to try Spanish Grilled Cod with Almond Romesco Sauce. It’s fresh, unforgettable, and sure to become a treasured addition to your dinner rotation. Happy grilling!

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