When the weather starts to warm up, I like preparing dishes that don’t require a lot of cooking time over a hot stove. Romesco sauce is one of my favorite no-cook sauces to make and a staple in my household. It’s a classic Spanish sauce made by pureeing almonds, roasted red peppers, tomatoes, vinegar and seasonings.
Romesco sauce is very easy to make and requires no cooking. Simply puree all of the ingredients together in a blender and you’re done. It’s also very nutritious. It’s made with almonds and olive oil, which are packed with heart healthy unsaturated fats. Nuts are also a great source of protein and fiber and contain several other nutrients that have beneficial effects on heart health including Vitamin E, plant sterols, selenium and L-arginine. The sauce gets a nice smoky flavor from roasted red peppers and Spanish smoked paprika. Spanish sherry vinegar adds brightness and acidity to the sauce and a small amount of bread helps to thicken it.
- ½ tablespoon olive oil
- 4 black cod fillets (4 ounces), skin removed
- Salt and pepper
- 4.5 ounces (3/4 cup) jarred roasted red peppers, drained
- ½ small tomato, roughly chopped
- 2 tablespoons slivered almonds
- 1 large clove garlic
- 2 teaspoons Spanish sherry vinegar
- 1 ½ tablespoons extra virgin olive oil
- ¼ teaspoon smoked Spanish paprika
- ½ ounce bread, crust cut off
- Salt and pepper
- To make the Romesco sauce, place all of the sauce ingredients in a blender and blend until smooth.
- Season with salt and pepper to taste.
- Heat the oil in a large skillet over medium high heat. When the oil is hot, season the fish with salt and pepper and add the pieces (presentation side down) to the pan. Cook 3-4 minutes until golden brown, then carefully flip the fish over and cook another 3-4 minutes until it is just cooked through.
- Serve the cod with a dollop of Romesco sauce on top. Serve extra sauce on the side.