Cod With Romesco And Hazelnuts Recipes

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COD WITH ROMESCO AND HAZELNUTS



Cod with Romesco and Hazelnuts image

If you're going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.

Provided by Andy Baraghani

Categories     Bon Appétit     Seafood     Cod     Fish     Summer     Healthy     Broil     Bell Pepper     Tomato     Parsley     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 350°F. 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.
  • 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 350°F.
  • 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.
  • 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.
  • 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.

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