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 developed and reviewed.

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

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Ingredients

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

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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.