Baked Cod with Romesco Sauce and Roasted Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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, Almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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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.

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