Spanish Grilled Cod with Almond Romesco Sauce Recipe
If you’re in the mood for a meal that transports you straight to the sunny coasts of Spain, you’ll fall in love with Spanish Grilled Cod with Almond Romesco Sauce. Soft, flaky cod fillets are lightly grilled until just-charred and topped with a silky, nutty, vibrant red sauce that’s wildly flavorful but so simple to make. This dish is a celebration of Mediterranean freshness, combining succulent seafood with the bold, smoky, and tangy punch of classic romesco — a duet that brings out the best of both worlds. Whether you’re entertaining or treating yourself, this Spanish Grilled Cod with Almond Romesco Sauce will make your dinner feel like a fiesta.
Ingredients You’ll Need
This recipe is all about letting high-quality, simple ingredients shine. Each plays a key role — from the sweet, meaty cod to the smoky paprika and the remarkable nutty depth of the almond romesco. Here’s what you’ll need to make your Spanish Grilled Cod with Almond Romesco Sauce unforgettable:
- Cod: Choose 4 thick, boneless cod fillets (about 6 ounces each) for a flaky, mild base that soaks up flavor beautifully.
- Olive oil: 2 tablespoons for brushing the fish and swirling into the sauce, adding richness and keeping everything gorgeously silky.
- Smoked paprika: 1/2 teaspoon for the cod and another 1/2 teaspoon for the sauce give irresistible smoky depth and authentic Spanish aroma.
- Salt: 1/2 teaspoon for seasoning the cod, with a pinch extra for the sauce to pull all the flavors together.
- Black pepper: 1/4 teaspoon for subtle warmth on the cod.
- Lemon wedges: For squeezing over the final dish, giving just the right touch of brightness and freshness.
- Roasted red bell pepper: 1 whole, either jarred or homemade, brings juicy sweetness and vibrant color to the romesco.
- Almonds, toasted: 1/3 cup, for the signature toasty crunch and rich flavor that sets romesco apart.
- Garlic cloves: 2, peeled, for a savory kick that balances the sauce.
- Olive oil (for romesco): 1/4 cup, making the sauce luxuriously smooth.
- Tomato paste: 2 tablespoons lend a dash of tart-sweet complexity and body to the romesco.
- Red wine vinegar: 1 tablespoon for a pop of acidity and subtle tang.
- Cayenne pepper: Just a pinch in the sauce for gentle heat that won’t overpower.
- Salt and pepper (for sauce): Adjust to taste — a pinch can make the flavors sing.
How to Make Spanish Grilled Cod with Almond Romesco Sauce
Step 1: Prep Your Grill and Cod
Start by firing up your grill or setting a grill pan over medium-high heat. While that heats, gently pat your cod fillets dry with a paper towel—this step is what gives you that gorgeous grilled crust instead of a steamed texture. Brush each fillet with olive oil, then sprinkle both sides with smoked paprika, salt, and black pepper. The paprika not only gives the fish a beautiful hue, but also infuses it with that unmistakable Spanish smokiness.
Step 2: Grill the Cod to Perfection
Once the grill is ready, lay the seasoned cod fillets down carefully. Give them about 3 to 4 minutes on the first side, resisting the urge to move them too much so you get those delicious grill marks. Flip and cook for another 3 to 4 minutes, or until the fish is opaque and flakes easily when nudged with a fork. Keep a close eye — cod cooks quickly, and you want it juicy, not dry!
Step 3: Whip Up the Almond Romesco Sauce
While the cod is grilling, seize the moment to blend up your romesco. In a food processor, combine roasted red bell pepper, toasted almonds, garlic, olive oil, tomato paste, red wine vinegar, smoked paprika, cayenne, and a good pinch each of salt and pepper. Blitz everything until velvety smooth, stopping to scrape down the sides as needed. Taste and adjust for seasoning — sometimes just a little extra salt or vinegar makes the flavors pop.
Step 4: Plate and Serve
To serve, place each sizzling cod fillet on a plate, then generously spoon the sumptuous almond romesco sauce over the top. Finish with a flourish of fresh parsley and a few lemon wedges on the side for squeezing at the table. The contrast between the flaky grilled cod and the bold, creamy sauce is what makes Spanish Grilled Cod with Almond Romesco Sauce truly unforgettable.
How to Serve Spanish Grilled Cod with Almond Romesco Sauce
Garnishes
A handful of chopped fresh parsley instantly brings color and a hint of grassy freshness to every plate. Add a few lemon wedges for bright, zesty spritzes right before eating — the citrus cuts through the smokiness and ties everything together. For a little extra flair, sprinkle some extra toasted almonds or a dusting of smoked paprika over the sauce on each fillet.
Side Dishes
Spanish Grilled Cod with Almond Romesco Sauce loves the company of simple sides. Try pairing it with roasted potatoes tossed in olive oil and herbs, grilled seasonal vegetables, or a hunk of crusty bread for sopping up every last drop of romesco. A crunchy green salad with a tangy vinaigrette also balances out the richness for a perfectly rounded meal.
Creative Ways to Present
If you have guests, turn your table into a Spanish tapas spread by serving the cod pre-sliced atop crostini or in small appetizer portions. Spoon the romesco sauce into a little bowl alongside for dipping. For date nights or main courses, plate the cod over a generous swoop of sauce, garnish with edible flowers or microgreens, and scatter toasted almonds on top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover cod and sauce separately in airtight containers in the refrigerator. While grilled cod is best fresh, it will keep for up to two days without sacrificing too much flavor, and the almond romesco holds up beautifully for up to five days.
Freezing
The almond romesco sauce freezes well for up to a month—just pour it into a freezer-safe jar or bag, leaving some room for expansion. Cod can be frozen after grilling, but be sure to cool it completely first, then wrap tightly to minimize freezer burn and texture changes.
Reheating
To reheat the cod, gently warm it in a skillet over low heat or in the microwave at 50 percent power to keep it from drying out. Reheat the romesco sauce separately, either on the stovetop or in short microwave bursts, stirring well until smooth and warm, then unite them on the plate for that fresh-from-the-grill taste.
FAQs
Can I substitute another fish for cod?
Absolutely! While Spanish Grilled Cod with Almond Romesco Sauce sings with cod, it also works nicely with other sturdy white fish like haddock, halibut, or sea bass—just adjust the cooking time based on thickness.
Is the almond romesco sauce spicy?
Not particularly — the pinch of cayenne pepper gives just a gentle warmth. If you’re sensitive to spice or like things hotter, feel free to adjust the cayenne up or down to match your taste.
Do I need to peel the almonds for the sauce?
Not at all! Toasted whole or slivered almonds work perfectly in this sauce, and their skins add rustic flavor and a touch of color. If you prefer a smoother sauce, you can use blanched almonds.
Can I make the sauce ahead of time?
Yes! The romesco can be made up to five days ahead and stored in the refrigerator. Its flavors actually deepen with time, making your Spanish Grilled Cod with Almond Romesco Sauce even better the next day.
What’s the best way to roast a red pepper at home?
Just place the pepper over an open flame or under a broiler, turning until charred on all sides. Pop it into a covered bowl for a few minutes to steam, then peel off the blackened skin and use the perfectly roasted flesh in your sauce.
Final Thoughts
I hope you’re as excited as I am to fire up the grill and bring a burst of Spanish sunshine to your table with this Spanish Grilled Cod with Almond Romesco Sauce. It’s simple, celebratory, and guaranteed to make any dinner feel special — so give it a try and savor every bite!
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Spanish Grilled Cod with Almond Romesco Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with this Spanish Grilled Cod with Almond Romesco Sauce recipe. Tender cod fillets are seasoned and grilled to perfection, then topped with a flavorful almond romesco sauce that adds a nutty and tangy twist to the dish.
Ingredients
Cod:
- 4 cod fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- lemon wedges for serving
Romesco Sauce:
- 1 roasted red bell pepper (jarred or homemade)
- 1/3 cup almonds, toasted
- 2 cloves garlic, peeled
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- pinch of cayenne pepper
- salt and pepper to taste
Instructions
- Preheat the grill: Preheat grill or grill pan to medium-high heat.
- Prepare the cod: Pat cod fillets dry and brush with olive oil. Season with smoked paprika, salt, and black pepper. Grill cod for 3–4 minutes per side until opaque and flakes easily with a fork.
- Make the romesco sauce: In a food processor, combine roasted red pepper, almonds, garlic, olive oil, tomato paste, vinegar, smoked paprika, cayenne, salt, and pepper. Blend until smooth, adjusting seasoning to taste.
- Serve: Spoon romesco sauce over grilled cod and garnish with fresh parsley and lemon wedges.
Notes
- Romesco sauce can be made ahead and stored in the fridge for up to 5 days.
- This dish pairs well with roasted potatoes, grilled vegetables, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Spanish
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 360
- Sugar: 3g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 70mg
