Pan-Seared Cod with Romesco Sauce and Roasted Peppers

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 pan-seared to a golden crust, served with a smoky red pepper and almond Romesco sauce. This Spanish recipe, ready in about 25 minutes, pairs cod fillets, smoked paprika, and salt 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.

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

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Ingredients

4 cod fillets, 6 oz each, skinless
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
3 tbsp extra virgin olive oil, divided
2 large roasted red bell peppers, peeled and chopped
1/4 cup toasted almonds
1 tbsp tomato paste
1 tbsp red wine vinegar
2 garlic cloves, minced
optional smoked almonds, 1 tbsp for garnish

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Instructions

Step 1: In a blender, combine 2 large peeled and chopped roasted red bell peppers, 1/4 cup toasted almonds, 1 tbsp tomato paste, 1 tbsp red wine vinegar, and 2 minced garlic cloves. Blend until smooth, adding 1 tbsp extra virgin olive oil to loosen the sauce. Set aside.
Step 2: Pat dry 4 skinless cod fillets (6 oz each). Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
Step 3: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the cod fillets and cook for 4 minutes on one side until golden and crusted.
Step 4: Flip the fillets and cook an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
Step 5: Remove cod from skillet and drizzle with the prepared Romesco sauce. Garnish with optional 1 tbsp smoked almonds for added texture and serve immediately.