Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Roasted cod with a red pepper and almond sauce — Spain.
Equipment: Blender; baking tray
Measures and names
Ingredients
- 2 cod loins
- 2 roasted red peppers (from a jar)
- 30 g toasted almonds
- 1 garlic clove
- 1 tomato
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp smoked paprika
- Green salad, to serve
Method
- Heat the oven to 200°C (fan 180°C).
- Blend the roasted peppers, almonds, garlic, tomato, vinegar, paprika and olive oil to a thick, rubbly romesco sauce. Season to taste.
- Season the cod, place on a lined tray and roast for 12–14 minutes, until opaque and flaking.
- Gently warm the romesco in a small pan.
- Spoon the sauce generously onto plates, sit the cod on top and serve with a green salad.
Swaps and tips
Romesco keeps in the fridge for days and is great with any fish or chicken. Jarred roasted peppers make it quick.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 13 g | 6 g | 31 g | 478 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
