If you are craving a dish that beautifully balances smoky, tangy, and rich flavors, then the Grilled Cod with Romesco Sauce Recipe is your perfect go-to. This meal combines the delicate, flaky texture of cod with the bold, vibrant punch of a classic Catalonian romesco sauce made from roasted red peppers, toasted hazelnuts, and smoked paprika. It’s a simple yet elegant dish that feels like a gourmet treat but comes together in under 30 minutes, making it ideal for both weeknight dinners and special occasions. Let me take you through this delightful recipe that effortlessly brings color, warmth, and soul to your dinner table.
Ingredients You’ll Need
Every ingredient in this Grilled Cod with Romesco Sauce Recipe is carefully chosen to build layers of flavor and texture. From the nuttiness of hazelnuts to the smoky paprika and fresh herbs, these essentials are what make the dish vibrant and memorable.
- Roasted, unsalted hazelnuts (1/2 cup): Adds a toasty crunch and depth to the sauce’s texture.
- Garlic clove, smashed (1): Provides a subtle pungent kick to balance the sweetness of the peppers.
- Drained roasted red peppers (1 1/4 cups): Offers smoky sweetness and a bold red color for the sauce.
- Chopped fresh parsley (1 tbsp, plus more for garnish): Brightens the sauce with fresh herbaceous notes and adds a pop of green garnish.
- Sherry vinegar (1 tbsp): Introduces acidity that lifts up all the flavors beautifully.
- Tomato paste (1 tbsp): Brings richness and a hint of umami to the romesco sauce.
- Crushed red pepper flakes (1/4 tsp or more): Adds warmth and just the right amount of heat.
- Extra-virgin olive oil (1/2 cup + 1 tbsp): Provides silky texture and helps bind the sauce; also used to coat the fish for grilling.
- Smoked paprika (2 tsp, divided): Imparts a smoky aroma that ties the romesco sauce and grilled cod together seamlessly.
- Kosher salt: Essential for seasoning and bringing out natural flavors.
- Freshly ground black pepper: Adds mild spice and complexity.
- Cod fillets (4, 8-oz. each): The star of the dish, tender and flaky, perfect for grilling.
- Vegetable oil, for the grill: Keeps the grates clean and prevents sticking.
How to Make Grilled Cod with Romesco Sauce Recipe
Step 1: Prepare the Romesco Sauce
Begin by pulsing the roasted hazelnuts and smashed garlic in a blender or food processor until coarsely chopped. This will create a nice textural base for the sauce. Then, add the drained roasted red peppers, chopped parsley, sherry vinegar, tomato paste, red pepper flakes, half a cup of olive oil, and 1 1/2 teaspoons of smoked paprika. Process everything until the sauce is finely chopped yet still textured. Taste it and adjust seasoning with extra red pepper flakes if you crave more heat, and salt and pepper as needed. This romesco sauce is packed with vibrant flavors that perfectly complement the mild cod.
Step 2: Season the Cod
In a small bowl, mix the remaining tablespoon of olive oil with the remaining 1/2 teaspoon of smoked paprika. Brush this paprika oil all over the cod fillets, coating them evenly for flavor and a lovely smoky hue when grilled. Generously season the fish with kosher salt and freshly ground black pepper to enhance the natural taste of the cod.
Step 3: Grill the Cod
Preheat your grill to medium-high heat and allow it to warm up for about five minutes. Make sure the grates are clean and then oil them lightly with vegetable oil to prevent the fish from sticking. Place the cod fillets on the grill, cover, and let them cook until they develop a delicate char and are cooked through—approximately six minutes on each side. The fish should flake easily with a fork when done. Once cooked, transfer the fillets to a platter to rest briefly.
Step 4: Serve with Romesco Sauce
Spoon some of the vibrant romesco sauce generously over each piece of grilled cod and sprinkle with fresh parsley. Offer the remaining sauce on the side so everyone can help themselves. The result is a stunning plate that’s as flavorful as it is colorful.
How to Serve Grilled Cod with Romesco Sauce Recipe
Garnishes
A dusting of freshly chopped parsley is simple yet effective in adding a fresh, green burst of color against the rich red romesco and the white, flaky cod. For an extra touch, a wedge of lemon served alongside brightens each bite with a spark of acidity to cut through the richness.
Side Dishes
This Grilled Cod with Romesco Sauce Recipe pairs beautifully with light, Mediterranean-inspired sides. Consider serving it with roasted or steamed baby potatoes tossed in olive oil and herbs or a crisp green salad with a lemon vinaigrette. Grilled asparagus or sautéed spinach also complement the smoky notes of the fish and sauce wonderfully.
Creative Ways to Present
For a more refined presentation, place the cod fillet atop a bed of creamy polenta or couscous, then ladle the romesco sauce artistically around the plate. Alternatively, serve the cod on rustic wooden boards with small bowls of sauce and fresh bread for dipping, creating a warm and inviting sharing platter.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the grilled cod and romesco sauce separately in airtight containers in the refrigerator. The sauce holds up well and can be refrigerated for up to four days, allowing you to enjoy this flavorful duo again with minimal effort.
Freezing
We recommend freezing the romesco sauce on its own rather than the cooked cod. Packed in a freezer-safe container, the sauce can last up to three months. When ready to use, thaw it overnight in the fridge for best results. Frozen cooked fish tends to lose its texture and is best enjoyed fresh.
Reheating
To reheat the cod, gently warm it in a skillet over low heat with a splash of olive oil to prevent drying out. Avoid the microwave if possible to keep the fish tender. Reheat the romesco sauce separately by warming on the stovetop or microwave until just heated through. Then reassemble for a fresh-tasting meal in minutes.
FAQs
Can I use another type of fish in this Grilled Cod with Romesco Sauce Recipe?
Absolutely! While cod is ideal for its delicate texture and mild flavor, other firm white fish like halibut, haddock, or snapper work wonderfully. Just adjust cooking times depending on the thickness of the fillets.
Is romesco sauce spicy?
The romesco in this recipe has a gentle kick thanks to the crushed red pepper flakes, but it’s not overwhelmingly spicy. You can easily adjust the heat by increasing or decreasing the amount of red pepper flakes to suit your taste.
Can I make the romesco sauce ahead of time?
Yes, romesco sauce is excellent when made a day ahead. It actually tastes better after the flavors have had time to meld. Store it refrigerated and bring to room temperature before serving or gently warm.
What if I don’t have a grill?
No grill? No problem! You can cook the seasoned cod fillets in a hot cast iron skillet or under a broiler. Make sure to watch them closely to get a nice sear without overcooking.
Can this dish be made gluten-free?
Yes, this Grilled Cod with Romesco Sauce Recipe is naturally gluten-free as long as you use pure tomato paste and check that your vinegar doesn’t contain any additives with gluten. Always double-check labels to be certain.
Final Thoughts
I can’t recommend the Grilled Cod with Romesco Sauce Recipe enough for anyone looking to add a fresh, flavorful twist to their seafood repertoire. It’s an approachable yet impressive dish that brings together smoky, nutty, and tangy elements in a way that’s sure to delight your taste buds and guests alike. Give it a try soon—you’ll wonder why you didn’t make it sooner!
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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: Mediterranean
Description
A vibrant and flavorful recipe for grilled cod served with a smoky, nutty Romesco sauce made from roasted hazelnuts, red peppers, and smoked paprika. This dish offers a perfect balance of tender, charred fish and a rich, tangy sauce that elevates the simple cod fillets to a gourmet level, ideal for a quick yet impressive weeknight or weekend meal.
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
Grilled Cod
- 4 (8-oz.) cod fillets
- Vegetable oil, for grill
Instructions
- Prepare Romesco Sauce: In a blender or food processor, pulse the roasted hazelnuts and smashed garlic clove until they are coarsely chopped. Add the drained roasted red peppers, chopped parsley, sherry vinegar, tomato paste, crushed red pepper flakes, 1/2 cup olive oil, and 1 1/2 teaspoons of smoked paprika. Process until the sauce is finely chopped and well combined. Taste the sauce and adjust by adding more crushed red pepper flakes if a spicier flavor is desired. Season with kosher salt and freshly ground black pepper to your liking.
- Season Cod Fillets: In a small bowl, mix the remaining 1 tablespoon of olive oil with 1/2 teaspoon smoked paprika. Brush this paprika oil evenly over both sides of the cod fillets. Generously season each fillet with kosher salt and freshly ground black pepper to enhance the flavors before grilling.
- Preheat and Prepare Grill: Heat your grill to medium-high and allow it to preheat for about 5 minutes. Clean the grill grates thoroughly, then lightly oil them with vegetable oil to prevent the fish from sticking while grilling.
- Grill the Cod: Place the seasoned cod fillets on the prepared grill and cover. Grill for approximately 6 minutes on each side, or until the fish is lightly charred, opaque, and flakes easily with a fork indicating it is cooked through. Use tongs or a spatula to carefully turn the fish to avoid breaking the fillets.
- Serve: Transfer the grilled cod fillets to a serving platter. Spoon some of the prepared romesco sauce over each fillet and sprinkle additional chopped fresh parsley for garnish. Serve the remaining romesco sauce on the side for dipping or additional flavor enhancement.
Notes
- Ensure the grill grates are well oiled to prevent the delicate cod fillets from sticking and breaking.
- You can substitute sherry vinegar with red wine vinegar if unavailable.
- For a milder sauce, reduce or omit the crushed red pepper flakes.
- If hazelnuts are unavailable, toasted almonds can be used as a substitute for the Romesco sauce.
- Letting the cod rest for a couple of minutes after grilling helps retain its juices and flavor.
