Baked Spanish-Style Cod with Romesco Sauce

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 drafted and published.

Tender cod fillets baked to perfection and topped with a smoky, nutty Romesco sauce that highlights regional Spanish flavors. This Spanish-inspired seafood recipe, ready in about 25 minutes, pairs cod fillets, olive oil, smoked paprika 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

4 pieces (6 oz each) cod fillets
3 tbsp olive oil
1 tsp smoked paprika
3, minced garlic cloves
1 cup, drained roasted red peppers
1/4 cup toasted almonds
2 tbsp tomato paste
1 tbsp sherry vinegar
to taste sea salt
to taste black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat dry 4 cod fillets (6 oz each) and brush both sides with 1 tbsp olive oil. Sprinkle 1 tsp smoked paprika, sea salt, and black pepper evenly on both sides.
Step 2: Place the cod fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.
Step 3: Meanwhile, in a food processor, combine 1 cup roasted red peppers (drained), 1/4 cup toasted almonds, 3 minced garlic cloves, 2 tbsp tomato paste, 1 tbsp sherry vinegar, and 2 tbsp olive oil. Blend until smooth, scraping down the sides to create a thick Romesco sauce.
Step 4: Taste the sauce and season with salt and pepper as needed. Spoon the Romesco sauce over the baked cod fillets and garnish with 2 tbsp chopped fresh parsley before serving.