If you are looking for a dish that feels both effortlessly gourmet and bursting with vibrant flavors, the Grilled Cod with Romesco Sauce Recipe is about to become your new favorite. This recipe combines tender, smoky grilled cod with a rich, nutty, and slightly spicy romesco sauce that elevates every bite. It’s a perfect balance of textures and tastes that feels special enough for entertaining but simple enough for a weeknight dinner. Trust me, once you try this, you’ll wonder why you haven’t made it sooner.
Ingredients You’ll Need
To nail this Grilled Cod with Romesco Sauce Recipe, you only need a handful of simple but powerful ingredients. Each one plays a crucial role: from the creamy, flaky cod to the hazelnuts adding crunch and richness to the sauce, while roasted red peppers bring color and a smoky sweetness that’s absolutely addictive.
- Roasted, unsalted hazelnuts: Adds a toasty depth and subtle crunch to the romesco.
- Garlic clove: Brings bold aroma and flavor that brightens the sauce.
- Drained roasted red peppers: Offers smoky sweetness and vibrant red color.
- Fresh parsley: Adds a fresh, herbaceous note and a pop of green.
- Sherry vinegar: Injects acidity and balance to the rich sauce.
- Tomato paste: Contributes concentrated umami and richness.
- Crushed red pepper flakes: Provides a subtle kick to awaken your palate.
- Extra-virgin olive oil: Brings silkiness and helps blend all sauce components.
- Smoked paprika: Infuses smoky warmth that pairs perfectly with grilled fish.
- Kosher salt and freshly ground black pepper: Essential for seasoning every element just right.
- Cod fillets: The star of the dish — mild, flaky, and perfect for grilling.
- Vegetable oil: Used to oil the grill grates to prevent sticking.
How to Make Grilled Cod with Romesco Sauce Recipe
Step 1: Prepare the Romesco Sauce
Start by pulsing the roasted hazelnuts and smashed garlic in a blender or food processor until they are coarsely chopped; this will add a wonderful texture base. Then add the drained roasted red peppers, fresh parsley, sherry vinegar, tomato paste, crushed red pepper flakes, half a cup of olive oil, and one and a half teaspoons of smoked paprika. Blend everything until the sauce is finely chopped but still has some texture for interest. Taste it and adjust the heat with more crushed red pepper flakes if you like things a little spicier, then season with salt and freshly ground black pepper. This sauce will be your flavor bomb!
Step 2: Season the Cod
Mix the remaining tablespoon of olive oil with half a teaspoon of smoked paprika to create a vibrant, aromatic oil. Brush this paprika-infused oil generously over each cod fillet, making sure the fish is well coated. Finish by seasoning liberally with kosher salt and freshly ground black pepper to enhance the cod’s natural sweetness and add a subtle smoky edge.
Step 3: Grill the Cod
Preheat your grill to medium-high heat and take about five minutes to get it ready. Clean your grates thoroughly and oil them with vegetable oil to prevent the delicate fish from sticking. Place the cod fillets on the grill, cover, and cook for about 6 minutes on each side until the fish is lightly charred on the outside and perfectly cooked through. The result is a tender, juicy piece of fish with lovely grill marks that complement the romesco miracle you made earlier.
Step 4: Assemble and Serve
Transfer the grilled cod to a serving platter and spoon plenty of that luscious romesco sauce over each fillet. Add a sprinkle of fresh parsley for color and a burst of fresh flavor. Serve the remaining sauce on the side so everyone can enjoy as much as they like. This dish is a guaranteed crowd-pleaser!
How to Serve Grilled Cod with Romesco Sauce Recipe
Garnishes
Adding a finishing touch can make this dish look as amazing as it tastes. Sprinkle extra chopped parsley or even a few toasted hazelnuts on top for an eye-catching crunch. A lemon wedge on the side gives guests the option for a fresh citrus brightness that complements the smoky sauce perfectly.
Side Dishes
For sides, think fresh and simple. A crisp green salad with a light vinaigrette or some grilled asparagus pairs beautifully with the rich flavors of the cod and romesco sauce. Roasted or grilled vegetables like zucchini or bell peppers also work well to keep the plate colorful and full of textures.
Creative Ways to Present
If you want to dress this up for a dinner party, try plating the grilled cod over a bed of creamy polenta or a quinoa salad. Or serve the fillets individually on small plates with a drizzle of sauce artistically swooshed beneath the fish. This presentation style is sure to impress your guests with minimal effort!
Make Ahead and Storage
Storing Leftovers
You can store any leftover grilled cod in an airtight container in the refrigerator for up to two days. Keep the romesco sauce separate for the best texture and flavor retention. Reheating gently will help maintain the fish’s delicate texture.
Freezing
While the romesco sauce freezes well on its own if stored in a sealed container, freezing cooked cod isn’t ideal because it tends to lose its flaky texture when thawed. For best results, freeze only the romesco sauce if you want to save it for future use.
Reheating
Warm leftover cod gently in a low-heat oven or covered skillet to prevent it from drying out. Reheat the romesco sauce separately on the stovetop or microwave, stirring occasionally to maintain its silky consistency. This way, your Grilled Cod with Romesco Sauce Recipe will taste just as delightful the next day.
FAQs
Can I use a different type of fish?
Absolutely! While cod is perfect for its mild flavor and flaky texture, other firm white fish like halibut or haddock would also work wonderfully with the romesco sauce.
Is it possible to make the romesco sauce without a food processor?
Yes, you can finely chop the ingredients by hand, though it will take more time. Just make sure to finely dice the hazelnuts and peppers to get the best sauce texture.
How spicy is the romesco sauce?
The crushed red pepper flakes add a gentle heat, but you can easily adjust the spice level to your preference by adding more or less. The sauce has a balanced smoky and nutty flavor that isn’t too overwhelming.
Can I prepare the sauce in advance?
Definitely! The romesco sauce actually tastes better after resting for a few hours or overnight, as the flavors meld beautifully. Just store it covered in the fridge until ready to serve.
What’s the best way to grill cod without it sticking?
Make sure your grill grate is clean and well-oiled before placing the fish. Also, brushing the cod with oil not only flavors it but helps create a barrier to prevent sticking.
Final Thoughts
This Grilled Cod with Romesco Sauce Recipe combines simplicity, bold flavors, and beautiful presentation to you can feel proud serving at any meal. Whether you’re cooking for family, friends, or just treating yourself, it’s a dish that delivers that satisfying wow factor every time. I can’t wait for you to make it and fall in love with that perfect harmony of smoky, nutty, and fresh flavors!
Print
Grilled Cod with Romesco Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Spanish
Description
This Grilled Cod with Romesco Sauce is a vibrant and flavorful seafood dish featuring tender, charred cod fillets topped with a smoky, nutty Spanish-inspired romesco sauce made from roasted hazelnuts, red peppers, and smoked paprika. Perfect for a quick and healthy dinner, this recipe combines the rich smokiness of grilled fish with the zesty, slightly spicy depth of the romesco sauce.
Ingredients
Romesco Sauce
- 1/2 cup roasted, unsalted hazelnuts
- 1 clove garlic, smashed
- 1 1/4 cups drained roasted red peppers (about 8 oz.)
- 1 tablespoon chopped fresh parsley, plus more for serving
- 1 tablespoon sherry vinegar
- 1 tablespoon tomato paste
- 1/4 teaspoon (or more) crushed red pepper flakes
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 teaspoons smoked paprika, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cod
- 4 (8-ounce) cod fillets
- Vegetable oil, for grill
Instructions
- Prepare the Romesco Sauce: In a blender or food processor, pulse the roasted hazelnuts and smashed garlic until coarsely chopped. Add the roasted red peppers, chopped parsley, sherry vinegar, tomato paste, crushed red pepper flakes, 1/2 cup of extra-virgin olive oil, and 1 1/2 teaspoons of smoked paprika. Process until the sauce reaches a finely chopped and well-blended texture. Taste the sauce and adjust by adding more crushed red pepper flakes if desired. Season with kosher salt and freshly ground black pepper to your liking.
- Season the Cod: In a small bowl, mix the remaining 1 tablespoon of olive oil with 1/2 teaspoon of smoked paprika to create a paprika oil. Brush this paprika oil evenly over the cod fillets. Generously season both sides of the fish with kosher salt and freshly ground black pepper to enhance flavor.
- Preheat and Prepare the Grill: Heat a grill to medium-high, allowing it to preheat thoroughly for about 5 minutes. Clean the grill grates well and lightly oil them with vegetable oil to prevent sticking and help achieve a nice sear on the cod.
- Grill the Cod: Place the cod fillets on the grill. Cover the grill and cook the fish until lightly charred and cooked through, approximately 6 minutes on each side. The fish should flake easily with a fork when done. Carefully transfer the grilled cod to a serving platter.
- Serve: Spoon some of the prepared romesco sauce over the grilled cod fillets. Sprinkle with additional chopped fresh parsley for garnish. Serve the remaining romesco sauce on the side to allow guests to add more as desired.
Notes
- Ensure the grill is properly oiled to prevent the delicate cod fillets from sticking and breaking apart.
- Adjust the amount of crushed red pepper flakes in the romesco sauce according to your preferred spice level.
- If you don’t have a grill, the cod can be cooked on a grill pan or broiled in the oven with similar results.
- Use fresh parsley for garnish to add a burst of color and freshness to the final dish.
- Leftover romesco sauce can be stored in the refrigerator for up to 3 days and used as a dip or spread.
