Cod with Romesco

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Servings 6 servings


  • 1 small dried ancho chili halved and seeded
  • 2 large red bell peppers halved and seeded
  • 3 large plum tomatoes halved
  • 1 small onion halved
  • 6 tablespoons olive oil divided
  • Parchment paper
  • 2 cloves garlic peeled
  • 1/2 cup sliced almonds
  • 2 tablespoons sherry vinegar
  • 1 teaspoon paprika
  • 1 slice wheat bread toasted, cubed
  • sea salt and freshly ground black pepper to taste
  • 2 pounds cod or any firm fleshed white fish
  • 1 medium lemon juiced


  • Soak ancho chili in a 1 cup of warm water for 4 to 6 hours.
  • Preheat broiler to high.
  • Remove chili from water. In a medium bowl, place chili, bell pepper, tomatoes, and onion and coat with 2 tablespoons olive oil.
  • Once coated, place on a large baking sheet lined with parchment paper and broil for 10 minutes, until charred.
  • In a blender or food processor, add 3 tablespoons olive oil, ingredients from baking sheet and the next 6 ingredients (garlic through salt and pepper).
  • Blend 1 to 2 minutes until combined, but still coarse.
  • Preheat oven to 400 degrees.
  • Place fish in a baking dish and coat with remaining olive oil and lemon juice. Add salt and pepper to taste, and bake for 10 to 12 minutes until the fish flakes easily with a fork. Serve with Romesco sauce.


SERVING SUGGESTION: Steamed small new red potatoes tossed with a little butter and chopped parsley.
VEGETARIAN: Replace fish with poached eggs.
GLUTEN FREE: Make sure bread is gluten-free.
NUTRITION: 363 Calories; 21g Fat (52.3% calories from fat); 31g Protein; 13g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
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