Pan-Roasted Cod with Romesco Sauce and Almond Olive Dressing
As regular readers will know, I absolutely *love* Spanish food and the combination of roast cod and Romesco sauce is once of my all-time favourites...
Toasted almonds are combined with salty anchovies, sweet peppers, rich olive oil and punchy garlic and shallots for a flavour sensation that will have you coming back for more and more! This is a great dinner party dish as the sauce and the dressing can be prepared well in advance and the finished dish looks great on the plate making it ideal for this celebratory time of year.
Pan-Roasted Cod with Romesco Sauce and Almond Olive Dressing
Serves 4
oil
4 skinless pieces of cod (around 150g each)
For the Romesco sauce:
4 shallots, roughly chopped
4 garlic cloves, crushed
10 anchovy fillets, finely chopped
2 jars piquillo peppers, drained (but reserve the oil!)
75g almonds, toasted in a dry frying pan
150ml reserved oil (from the pepper jars)
For the olive dressing:
200g pitted olives, roughly chopped
120g flaked almonds
4 anchovy fillets, finely chopped
50ml reserved oil (from pepper jars)
To make the romesco sauce, put 1 tbsp of the pepper oil in a pan over a medium heat and fry the shallots and garlic with a pinch of salt for several minutes until soft, then add the anchovies and cook for a further minute. Add the remaining ingredients and simmer gently for 20 minutes. Season and blend to a purée then keep warm.
Mix all of the olive dressing ingredients in a bowl and set aside.
Heat a non-stick frying pan over a medium heat, lightly oil the cod and season well, then fry for 2 minutes on each side until golden and cooked through. Serve the cod on top of the romesco sauce and finish with the dressing. I served mine with some sauteed spinach and leeks.
Toasted almonds are combined with salty anchovies, sweet peppers, rich olive oil and punchy garlic and shallots for a flavour sensation that will have you coming back for more and more! This is a great dinner party dish as the sauce and the dressing can be prepared well in advance and the finished dish looks great on the plate making it ideal for this celebratory time of year.
Pan-Roasted Cod with Romesco Sauce and Almond Olive Dressing
Serves 4
oil
4 skinless pieces of cod (around 150g each)
For the Romesco sauce:
4 shallots, roughly chopped
4 garlic cloves, crushed
10 anchovy fillets, finely chopped
2 jars piquillo peppers, drained (but reserve the oil!)
75g almonds, toasted in a dry frying pan
150ml reserved oil (from the pepper jars)
For the olive dressing:
200g pitted olives, roughly chopped
120g flaked almonds
4 anchovy fillets, finely chopped
50ml reserved oil (from pepper jars)
To make the romesco sauce, put 1 tbsp of the pepper oil in a pan over a medium heat and fry the shallots and garlic with a pinch of salt for several minutes until soft, then add the anchovies and cook for a further minute. Add the remaining ingredients and simmer gently for 20 minutes. Season and blend to a purée then keep warm.
Mix all of the olive dressing ingredients in a bowl and set aside.
Heat a non-stick frying pan over a medium heat, lightly oil the cod and season well, then fry for 2 minutes on each side until golden and cooked through. Serve the cod on top of the romesco sauce and finish with the dressing. I served mine with some sauteed spinach and leeks.
Comments
Post a Comment