Cod with Romesco Sauce

Since coming back from Spain I have had so many great recipes on the brain.

(I was also in Abruzzo and Rome last week!!!....more on that later).

Romesco sauce is that luscious Spanish sauce made from roasted red bell peppers and sometimes tomatoes, nuts and bread.

I pair it with asparagus as well as with fish.   It is simple to make in the food processor and is also great spread on sandwiches or as a dip.

Here, I roasted a beautiful piece of cod and laid it on top of the Romesco sauce.    
I made a salad of green and black olives, Spanish anchovies, capers, tomatoes, spinach and almonds with a little Spanish sherry wine vinegar.

I served it with some patatas bravas.........oh my!

So delicious!!!

Roasted Cod w/ Romesco:

Romesco Sauce:

1 ripe tomato
1/2 cup of toasted whole almonds (or hazelnuts)
5 roasted red peppers from a jar
1 garlic clove
1 tsp pimenton (Spanish smoked paprika)
1 tsp sherry wine vinegar (from Spain)
2 tbsp olive oil
1/2 tsp kosher or sea salt

Whiz all ingredients in a food processor until smooth.

Roast the cod:

425F   Drizzle fish with olive oil, kosher salt & pepper.
Roast for 12-15 minutes, depending on the thickness of the fish.

Salad:

Fresh spinach leaves

kalamata and castelvetrano olives

capers

sliced almonds

2 Cantabrian anchovies, chopped

sherry wine vinegar and olive oil

cherry tomatoes, halved 

Plate the roasted fish on top of the sauce, and top with the salad.

Viva Espana!   xo