Cod With Romesco And Hazelnuts Recipe

Name: Cod With Romesco And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup blanched hazelnuts; 8 Tbsp. extra-virgin olive oil, divided, plus more for salad; 4 red bell peppers; 1 medium tomato, halved crosswise, seeds removed; 2 garlic cloves, finely grated; 2 Tbsp. sherry vinegar or red wine vinegar; 1/2 tsp. hot smoked Spanish paprika; 1/4 tsp. cayenne pepper; 4 (6-oz.) skinless cod fillets; 1 lemon; 2 cups parsley leaves with tender stems

Servings: persons

1/3 cup blanched hazelnuts
8 Tbsp. extra-virgin olive oil, divided, plus more for salad
4 red bell peppers
1 medium tomato, halved crosswise, seeds removed
2 garlic cloves, finely grated
2 Tbsp. sherry vinegar or red wine vinegar
1/2 tsp. hot smoked Spanish paprika
1/4 tsp. cayenne pepper
4 (6-oz.) skinless cod fillets
1 lemon
2 cups parsley leaves with tender stems

1
Preheat oven to 350u00b0F. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes; let cool. Lightly crush with a flat-bottomed glass. Mix in a small bowl with 2 Tbsp. oil; season with salt.
2
Heat broiler. Broil peppers and tomato (skin side up) on a rimmed baking sheet, turning peppers occasionally, until skins are charred and flesh is softened, 12-15 minutes. Remove from oven and reduce temperature to 350u00b0F.
3
Transfer peppers to a medium bowl, cover with plastic wrap, and let sit 10 minutes. Remove skins and seeds from peppers; discard. Coarsely chop flesh. Remove tomato skin; discard. Smash peppers and tomato with a mortar and pestle, shielding the top with your other hand, until saucy (you can also pulse in a food processor). Transfer to a clean medium bowl and mix in garlic, vinegar, paprika, cayenne, and 4 Tbsp. oil; season romesco with salt. Let sit 15 minutes.
4
Meanwhile, place fish on a rimmed baking sheet and rub with 2 Tbsp. oil; season both sides with salt. Bake until cooked through (a paring knife should easily slip through flesh), 10-12 minutes. Remove from oven and finely grate some zest from lemon over.
5
Cut lemon in half and squeeze 2 Tbsp. juice into a small bowl. Add parsley and a pinch of salt. Drizzle with oil and toss to coat. Spoon romesco onto plates, top with hazelnuts, then fish. Scatter parsley salad over.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup blanched hazelnuts, 8 Tbsp. extra-virgin olive oil, divided, plus more for salad, 4 red bell peppers, 1 medium tomato, halved crosswise, seeds removed, and more.

Yes, Cod With Romesco And Hazelnuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cod With Romesco And Hazelnuts

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