- Main
- Fish
- Spanish
- Stovetop
- Blender
Ingredients
For the romesco
- 1/2 cup
raw almonds
- 1 slice
rustic white bread, crust on, torn into pieces
- 1 jar
roasted red peppers (12 oz), drained
- 1
plum tomato, cored and quartered
- 1 clove
garlic, peeled
- 1 1/2 tsp
smoked paprika
- 2 tbsp
sherry vinegar
- 1/3 cup
extra-virgin olive oil
salt, to taste
For the fish and beans
- 4
skinless cod loin fillets (6 oz each, about 1 1/2 inches thick), patted very dry
- 3/4 tsp
kosher salt
1/2 tsp in step 3, 1/4 tsp in step 4
- 1/4 tsp
black pepper
- 3 tbsp
olive oil, divided
1 tbsp in step 4, 2 tbsp in step 5
- 1 lb
green beans, trimmed
- 1
lemon, cut into wedges
- 2 tbsp
flat-leaf parsley, chopped (optional)
- Dairy-free
- Pescatarian
Contains tree nuts (raw almonds).
Not checked: rustic white bread, crust on, skinless cod loin fillets (6 oz each, about 1 1/2 inches thick).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Set a large dry skillet over medium heat. Add the almonds and bread and toast, tossing often, until the almonds smell nutty and the bread is golden, 4 to 5 minutes. Tip them into a blender and wipe the skillet out.
5 min
- 1/2 cup raw almonds
- 1 slice rustic white bread, crust on
- Step 2
Add the roasted peppers, tomato, garlic, smoked paprika and sherry vinegar to the blender. Blend until fairly smooth, then with the blender running, pour in the 1/3 cup olive oil and blend until thick and creamy. Season with salt. Scrape into a bowl and set aside.
5 min
- 1 jar roasted red peppers (12 oz), drained
- 1 plum tomato
- 1 clove garlic
- 1 1/2 tsp smoked paprika
- 2 tbsp sherry vinegar
- 1/3 cup extra-virgin olive oil
- salt
- Step 3
Season the cod all over with the kosher salt and pepper and let it sit at room temperature while you cook the beans.
- 4 skinless cod loin fillets (6 oz each, about 1 1/2 inches thick)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Step 4
Heat 1 tbsp of the olive oil in the skillet over medium-high heat until shimmering. Add the green beans in one layer and cook, stirring only every minute or so, until charred in spots and crisp-tender, 6 to 8 minutes. Sprinkle with the remaining 1/4 tsp kosher salt, transfer to a platter and cover loosely with foil.
8 min
- 1/4 tsp kosher salt
- 1 tbsp olive oil
- 1 lb green beans
- Step 5
Wipe the skillet and heat the remaining 2 tbsp olive oil over medium-high heat until it shimmers. Lay the cod in the pan, presentation side down, and press each piece gently with a spatula for a few seconds. Sear without moving until deeply golden, 4 to 5 minutes.
5 min
- 4 skinless cod loin fillets (6 oz each, about 1 1/2 inches thick)
- 2 tbsp olive oil
- Step 6
Flip the fillets carefully and cook 3 to 4 minutes more, until the fish is opaque and flakes when nudged with a fork (145°F at the center). Lift onto a plate.
4 min
- Step 7
Spoon a generous pool of romesco onto each plate, set a cod fillet on top and pile the green beans alongside. Scatter with parsley and serve with lemon wedges. Leftover romesco keeps in the fridge for up to 5 days.
- 1 lemon
- 2 tbsp flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026