Pan-Seared Cod with Spanish Romesco Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender cod fillets pan-seared to a golden crust, served alongside a smoky and vibrant Spanish romesco sauce made from roasted red peppers and almonds. This Spanish recipe, ready in about 30 minutes, pairs cod fillets, olive oil, and smoked paprika 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.

Ingredients

• 4 pieces (6 oz each) cod fillets
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large roasted red peppers, peeled and chopped
• 1/4 cup toasted almonds
• 3 garlic cloves, minced
• 2 tbsp sherry vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp smoked chili flakes
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Pat dry 4 cod fillets (6 oz each) and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the cod fillets skin-side down and cook for 4-5 minutes without moving until the edges are crispy and golden.
3. Step 3: Flip the fillets carefully and cook for another 3 minutes until the fish is opaque and flakes easily. Remove from heat and keep warm.
4. Step 4: Meanwhile, combine 2 large roasted red peppers (peeled and chopped), 1/4 cup toasted almonds, 3 minced garlic cloves, and 2 tbsp sherry vinegar in a food processor. Pulse until finely chopped but not pureed.
5. Step 5: While processing, slowly drizzle in 1/4 cup extra virgin olive oil until the sauce thickens and emulsifies. Stir in 1/4 tsp smoked chili flakes and 2 tbsp chopped fresh parsley.
6. Step 6: Serve the pan-seared cod topped with generous spoonfuls of the romesco sauce alongside for dipping.