Crujientes de brandada de bacalao con salsa romesco

Preheat the oven to 400°F (200°C).

Roast red bell peppers on a baking sheet until charred, about 20-25 minutes.

Remove the peppers from the oven and place in a bowl, covering with plastic wrap to steam for 10 minutes.

Peel the skin off the roasted peppers and remove the seeds.

In a skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1-2 minutes.

Add chopped tomatoes and onion to the skillet, cooking until softened, about 5-7 minutes.

Stir in smoked paprika, salt, and black pepper, cooking for another minute.

Transfer the tomato mixture to a blender along with roasted peppers, almonds, red wine vinegar, and a pinch of salt.

Blend until smooth to create the romesco sauce.

Season cod fillets with salt and black pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Sear the cod fillets for 2-3 minutes on each side until golden.

Pour the romesco sauce over the cod fillets in the skillet.

Transfer the skillet to the oven and bake for 10-12 minutes until the cod is cooked through.

Garnish with chopped parsley and lemon wedges before serving.

Spice Level:

Allergens