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, smoked paprika 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.

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, peeled and chopped roasted red peppers
• 1/4 cup toasted almonds
• 3, minced garlic cloves
• 2 tbsp sherry vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp smoked chili flakes
• 2 tbsp, chopped fresh parsley

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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.