Pan-Seared Cod with Romesco Sauce and Toasted Almonds

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 drafted and published.

Flaky cod fillets pan-seared to golden perfection, served with a vibrant roasted red pepper Romesco sauce accented by toasted almonds. This Spanish recipe, ready in about 25 minutes, pairs cod fillets, olive oil, and roasted red peppers 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

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Instructions

  1. Step 1: In a food processor, combine 2 large roasted red peppers, 1/4 cup toasted almonds, 2 garlic cloves, 1 tsp smoked paprika, 1 tbsp sherry vinegar, 2 tbsp ground almonds, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 cup water. Pulse until a thick, slightly chunky Romesco sauce forms; set aside.
  2. Step 2: Pat dry 4 cod fillets (6 oz each) and season both sides with 1/2 tsp sea salt.
  3. Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the cod fillets skin-side down and cook for 4 minutes until edges are golden and the fish easily releases from the pan.
  4. Step 4: Flip the fillets and cook for another 3 minutes until fish is opaque and flakes easily.
  5. Step 5: Remove fish to plates and spoon 3 tbsp Romesco sauce over each fillet. Drizzle the remaining 2 tbsp olive oil over the sauce and garnish with extra toasted almonds if desired.

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