Fresh, flaky cod grilled until just opaque and topped with bright, smoky romesco sauce makes a simple weeknight meal feel special. The romesco — made from charred red pepper, tomato, toasted almonds, garlic, vinegar, and smoked paprika — adds a nutty, slightly sweet, and smoky depth that pairs beautifully with mild white fish. This dish smells of char and smoke, tastes bright and savory, and looks gorgeous with a splash of red sauce and green parsley.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 4 servings; values are estimates):
- Calories per serving: 320 kcal
- Protein: 34 g
- Carbohydrates: 8 g
- Fat: 16 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 300 mg
Why Make This Grilled Cod with Romesco Sauce
This recipe is fast, healthy, and full of flavor. Grilling gives the cod a lightly smoky crust while keeping it tender inside. The romesco sauce is vibrant and versatile — it brightens the fish and can double as a dip or spread. You get a restaurant-quality meal with minimal fuss and fresh, seasonal flavors. It’s great for guests or a cozy dinner for two.
How to Make Grilled Cod with Romesco Sauce
This recipe combines simple grilling with a quick blender sauce. Roast the pepper and tomato until charred, blend with almonds and garlic, then grill seasoned cod fillets for just a few minutes per side. Finish with a spoonful of romesco and fresh parsley.
Ingredients:
- 4 cod fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 red bell pepper
- 1 tomato
- 1/4 cup almonds
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Preheat the grill to medium-high. Pat the cod fillets dry with paper towels. Drizzle with 1 tablespoon olive oil and season both sides with salt and pepper. Set the fillets aside on a plate while you prepare the romesco ingredients.
Step 2: Mixing
Place the red bell pepper and tomato on the grill and roast until the skins are charred and blistered, turning occasionally (about 8–10 minutes). Remove them to a bowl and cover loosely to steam for 10 minutes; this helps the skins peel off easily. Peel the skins from the pepper and tomato and remove the tomato core. In a food processor, add the peeled pepper, peeled tomato, almonds, garlic, red wine vinegar, and smoked paprika. Pulse and blend until mostly smooth. With the motor running, add the remaining 1 tablespoon of olive oil in a slow stream; add a tablespoon of water if you want a thinner consistency. Taste and season with salt and pepper.
Step 3: Cooking
Oil the grill grates lightly. Place the cod on the hot grill and cook for about 4–5 minutes per side, depending on thickness, until the fish flakes easily with a fork and is opaque through the center. Avoid overcooking to keep the fillets tender and moist.
Step 4: Finishing
Transfer the grilled cod to plates. Spoon a generous amount of romesco sauce over each fillet. Sprinkle chopped fresh parsley over the top for color and freshness. Serve immediately.
How to Serve Grilled Cod with Romesco Sauce
Serve the fish with simple sides that let the sauce shine: roasted baby potatoes, steamed green beans, a lemony arugula salad, or buttery couscous. For a casual meal, offer crusty bread to soak up extra sauce. A crisp white wine or light rosé pairs well.
How to Store Grilled Cod with Romesco Sauce
- Refrigerate leftovers: Store fish and romesco sauce separately in airtight containers. Cooked cod will keep in the fridge for up to 2 days. Romesco sauce will keep for 4–5 days.
- Freeze sauce: Romesco freezes well. Freeze in a sealed container for up to 3 months. Thaw in the fridge overnight and stir before using.
- Reheating: Gently reheat fish in a low oven (275°F / 135°C) for 8–10 minutes, covered with foil to avoid drying. Reheat sauce on the stove over low heat or briefly in the microwave.
Expert Tips for Perfect Grilled Cod with Romesco Sauce
- Choose even-thickness fillets so they cook at the same rate. If one end is thicker, fold a piece of foil underneath that end to help even cooking.
- Dry the fish well before oiling to get a better sear.
- Char the pepper and tomato until blackened in spots — that smoky flavor is essential to a good romesco.
- Toast the almonds lightly in a dry pan for a deeper, nuttier flavor before adding to the blender.
- Blend the sauce to your preferred texture: coarse for more bite, smooth for a silky finish.
- Taste and adjust seasoning at the end — a little more vinegar or salt can brighten the sauce.
- If you don’t have a grill, you can broil the fish and roast the vegetables under the broiler.
Delicious Variations
- Spicy Romesco: Add a small roasted red chile or a pinch of cayenne to the sauce.
- Nut Swap: Replace almonds with hazelnuts or blanched almonds for a different flavor.
- Different Fish: Use halibut, sea bass, or salmon instead of cod. Adjust cooking time for thickness.
- Oven-Roasted: Roast whole peppers and tomatoes in a 425°F oven if you don’t have a grill.
- Herb Twist: Stir in basil or cilantro to the romesco for a bright, herbal note.
Frequently Asked Questions
Q: Can I make the romesco sauce ahead of time?
A: Yes. Romesco gets better after a few hours as the flavors meld. Store in the fridge up to 4–5 days or freeze for up to 3 months.
Q: What can I use instead of almonds if someone is allergic?
A: Use sunflower seeds or toasted pumpkin seeds to keep the texture without nuts. Note the flavor will change slightly.
Q: How do I know when cod is done?
A: Cod is done when it flakes easily with a fork and the flesh looks opaque. Internal temperature should reach 145°F (63°C) if you prefer to use a thermometer.
Q: Can I cook this in the oven or on a stovetop?
A: Yes. For the oven, roast the vegetables at 425°F until charred and bake the fish at 425°F for 10–12 minutes, depending on thickness. For stovetop, pan-sear the cod in a hot skillet with oil for 3–4 minutes per side.
Q: Is romesco safe for people with nut allergies?
A: Traditional romesco contains nuts (usually almonds or hazelnuts). For nut allergies, substitute with toasted seeds (sunflower or pumpkin) or omit entirely and add extra roasted peppers for texture.
Q: How can I char peppers without a grill or broiler?
A: Use a gas burner to carefully hold the pepper over the flame with tongs, turning until blistered. Alternatively, roast in a hot oven or a cast-iron skillet until blackened.
Conclusion
Give this grilled cod with romesco sauce a try next time you want a bright, smoky seafood dinner that’s quick to make and full of flavor. The romesco brings sweet, nutty, and smoky notes that lift the mild cod, and the dish works well for weeknights or a simple entertaining menu. For another take and extra tips, see Best Grilled Cod With Romesco Sauce Recipe – How To Make … (https://www.delish.com/cooking/recipe-ideas/a60204750/grilled-cod-with-romesco-sauce-recipe/). Enjoy the grill — and enjoy the delicious contrast of flaky fish and bold sauce!
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Grilled Cod with Romesco Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Fresh cod grilled to perfection and topped with a bright, smoky romesco sauce made from charred red pepper, tomato, and almonds — a simple yet special weeknight meal.
Ingredients
- 4 cod fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 red bell pepper
- 1 tomato
- 1/4 cup almonds
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- Fresh parsley for garnish
Instructions
- Preheat the grill to medium-high. Pat the cod fillets dry, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
- Grill the red bell pepper and tomato until charred (about 8–10 minutes). Remove to a bowl and cover for 10 minutes. Peel skins and blend with almonds, garlic, vinegar, and paprika until smooth, adding remaining olive oil.
- Oil grill grates, cook cod for 4–5 minutes per side until opaque and flakes easily.
- Plate the cod, top with romesco sauce, and garnish with fresh parsley.
Notes
Serve with sides like roasted potatoes or green beans. The sauce also doubles as a dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 60mg
