Pan-Seared Cod with Romesco Sauce and Garlic Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate cod fillets pan-seared to golden perfection served atop roasted garlic potatoes drizzled with smoky Romesco sauce. This spanish ready in about 45 minutes pairs cod fillets, olive oil, small potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 15 min Cook: 30 min Serves 4 Spanish cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb halved small potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
  2. Step 2: While potatoes roast, prepare Romesco sauce by blending 1 cup drained roasted red peppers, 1/4 cup toasted almonds, 1 tbsp tomato paste, 1 tbsp red wine vinegar, 1 tbsp olive oil, and 1/2 tsp salt in a food processor until smooth. Set aside.
  3. Step 3: Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 cod fillets with 1/2 tsp salt and 1/2 tsp black pepper. Sear cod for 4 minutes on each side until opaque and golden crust forms.
  4. Step 4: Plate roasted garlic potatoes, top with seared cod fillets, then spoon 2 tbsp Romesco sauce over each fillet. Garnish with 2 tbsp chopped fresh parsley and serve immediately.

Frequently asked questions

How long does Pan-Seared Cod with Romesco Sauce and Garlic Potatoes take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Cod with Romesco Sauce and Garlic Potatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Cod with Romesco Sauce and Garlic Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Cod with Romesco Sauce and Garlic Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Cod with Romesco Sauce and Garlic Potatoes?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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