Recipe: Sautéed Cod with Homemade Romesco Sauce

Romesco is a fancy pants word for red bell pepper sauce. I’m going to start making up my own words to make everyday food sound more snazzy. Anyway!
John loves a good romesco sauce and incidentally my new issue of Cooking Light had a great recipe for it. I tweaked it a bit to my liking. We had it over fish and it was a real hit.
Romesco Sauce
3 red bell peppers
2 tbsp. sundried tomatoes (mine were in oil which may be easier on your foodpro than the dry version)
1 tbsp. EVOO
1 handful of chopped parsley
1/4 cup almonds
1 tsp. red pepper flake
1 tsp. salt
1 tsp. black pepper
First things first: wash, halve, seed, and core your red bell peppers. Flatten them out, skin side up, on a baking sheet and broil for 10 minutes. It’s ok, they will smell like they are burning. They are! And that’s exactly what you want.
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When they come out of the oven put them in a paper bag for 5 minutes. This will ensure that the skins will come off easier. The steam in the bag starts to help in the peeling process. After 5 minutes peel and set aside.
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Next pulse all of your ingredients into your foodpro: roasted red bell peppers, EVOO, sundried tomatoes, almonds, parsley, red pepper flake, salt, and pepper. The desired consistency here is a nice creamy paste.
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And voila, you have a delicious and rustic romesco sauce!
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We had ours over cod which I sautéed. Or, tried to sauté. The filets completely fell apart on me. Oh well, I’ll be baking fish from now on. It still tasted delicious! Just make sure they are completely cooked, 6 or so minutes on each side or firm to the touch.
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A healthy and hearty dinner.
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PS – That side dish in the background? Just a simple coconut rice I whipped up courtesy of this recipe here.
Enjoy!

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

2 thoughts

  1. oh YUM. roasted red peppers are where it’s at! and also, if you subbed a can of chickpeas for the almonds, you’d have an awesome hummus :D

    also, the only fish i’ve ever cooked successfully on the stovetop is tilapia – using plenty of olive oil and not touching it which is the hardest part. the worst part about this is that the only thing i do with it is shred it up for fish tacos anyway! *sad trombone*

    1. Smart lady! I actually have made basically this exact same recipe to make hummus but added chickpeas AND cream cheese (secret ingredient alert!!).

      Nuts. Fish is a fickle food.

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