Classic Spanish Fish and Potatoes | Packed with GOODNESS & Easy to Make

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is a healthier option, while canned tuna is more affordable.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor, while sunflower seeds are budget-friendly.

Wash and cut 3 medium-sized Yukon Gold potatoes into regular-sized wedges, leaving the skins on.

Place the potato wedges in a stock pot in a flat layer, cover with water just enough to barely cover the potatoes, and season generously with sea salt.

Heat the pot on high heat to boil the potatoes.

While the potatoes are cooking, heat a large non-stick fry pan over medium heat and add 10 raw hazelnuts and 10 raw blanched almonds, mixing continuously for 3-4 minutes until lightly pan roasted.

Remove the nuts from the pan and turn off the heat.

In a food processor, add 2 large jarred roasted red bell peppers, 1/4 cup of tomato paste (65 grams), 2 cloves of garlic, the pan-roasted almonds and hazelnuts, 1 teaspoon of red wine vinegar (5 ml), and 1/4 cup of extra virgin olive oil (60 ml).

Season the mixture with sea salt and freshly cracked black pepper, then blend for about 1 minute until creamy. Adjust the thickness with more olive oil if necessary.

Pat 3 cod fillets (7 oz each, 200 grams) completely dry with paper towels, drizzle with extra virgin olive oil, and season both sides with sea salt and freshly cracked black pepper.

Heat the same non-stick fry pan over medium heat and add the cod fillets in a single layer, cooking for 3-4 minutes per side until cooked through.

After 20-25 minutes, check the potatoes with a toothpick to ensure they are cooked, then remove them from the stock pot.

To plate, add some romesco sauce to a serving plate, followed by the potato wedges, seasoned with sea salt and freshly cracked black pepper, and top with a pan-grilled fish fillet.

Garnish with chopped fresh parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens