Baked Cod with Romesco Sauce and Roasted Peppers

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender baked cod served with smoky homemade Romesco sauce and roasted red peppers, delivering a vibrant Spanish seafood experience. This Spanish recipe, ready in about 25 minutes, pairs Cod fillets, Roasted red peppers, and Almonds for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces Cod fillets, about 6 oz each
• 2 large Roasted red peppers, peeled and chopped
• 1/3 cup toasted Almonds
• 2 minced Garlic cloves
• 1 medium Tomato, chopped
• 1/4 cup Extra virgin olive oil
• 2 tbsp Sherry vinegar
• 1 tsp Smoked paprika
• 1 tsp Salt
• 1/2 tsp freshly ground Black pepper
• 2 tbsp chopped for garnish Fresh parsley

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Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Pat dry 4 cod fillets and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
2. Step 2: Place the cod fillets on a baking sheet lined with parchment paper, and bake for 12-15 minutes until opaque and flakes easily with a fork.
3. Step 3: Meanwhile, in a food processor, combine 2 large peeled and chopped roasted red peppers, 1/3 cup toasted almonds, 2 minced garlic cloves, 1 medium chopped tomato, 1/4 cup extra virgin olive oil, 2 tbsp sherry vinegar, and 1 tsp smoked paprika. Process until smooth but still slightly textured.
4. Step 4: Spoon the Romesco sauce generously over the baked cod fillets and garnish with 2 tbsp chopped fresh parsley before serving.