Looking for a new way to enjoy fish? Baked Cod in Romesco Sauce is the perfect recipe. Plus, Romesco sauce is a great pairing for baked fish, fresh pasta, grilled meat, and roasted vegetables.
Let’s make this dish together!
Ready in 50 minutes
Making the Romesco Sauce in advance saves tons of time. Prepped sauce saves about 30 minutes.
Ingredients
- Red Bell Peppers: 5 peppers (must be red)
- Roma Tomatoes: 2 tomatoes
- Garlic Cloves: 4 cloves
- Olive Oil: 2 tablespoons
- Pine Nuts: 2 tablespoons
- Sherry Vinegar: 2 tablespoons
- Breadcrumbs: 2 tablespoons
- Cod Fillet: 4-6 oz portions
- Scallions and Scallion Oil: to garnish
Directions
Roast the Red Bell Peppers
First, prepare the red bell peppers (5), Roma tomatoes (2), and garlic cloves (3-5) for roasting. Halve all vegetables, then toss all roasted ingredients in avocado or extra virgin olive oil.
Next, place all red bell peppers skin side up on a lined baking sheet. Place the Roma tomatoes and garlic cloves on the baking sheet.
Sprinkle with salt, which sticks well to the oil-coated ingredients.
Roast for 20-30 minutes at 425F. Use convection if available. On average, food cooks about 20% faster on convection than regular roasting. the red bell pepper skin will begin to char when it’s done cooking (char means flavor!).
Steam and Peel the Red Bell Peppers
Place the cooked red bell peppers in a bowl and cover with plastic wrap. This steams the peppers, creates a silky texture, and makes the skin easy to peel. Steam for 15-20 minutes.
After steaming, allow the peppers to cool, then peel the skin from the peppers.
Blend the Romesco Sauce
To a blender, add the roasted red peppers, tomatoes, and garlic. Blend for 30-45 seconds.
Add two tablespoons of pine nuts, sherry vinegar, olive oil, and breadcrumbs. Blend for another 30 seconds. The sauce will be smooth while keeping texture from the nuts and breadcrumbs. Romesco sauce is slightly thicker than a traditional tomato sauce.
Baked Cod in Romesco Sauce
In the oven at the same temperature, bake multiple cod filets. One full cod filet should yield four serving sizes. One part of the filet is normally around 1.5 inches thick while the other side is about half as thick. Bake the larger portions for 12-15 minutes. The smaller portions should cook faster.
In your serving dish, add a thin layer of sauce across the bottom. Place the Baked Cod directly over the sauce. Top with thinly sliced scallions and drizzle with oil.
My preference is to drizzle with homemade Scallion Oil and sprinkle fried scallions over the Romesco sauce.
There you have it: Baked Cod in Romesco Sauce.
Recommendations
Roasted Cauliflower Steaks with Romesco Sauce
Looking for another way to use leftover sauce? Roasted purple and white cabbage topped with toasted pine nuts and extra virgin olive oil is a healthy vegetarian option.