Roasted Cod with Romesco Sauce

La storia di questo piatto

Where the Catalan coastline surrenders to sun-scorched hills, this dish is born — a pact between Atlantic waters and the smoked earth of Tarragona, where fishermen and farmers have always shared the same horizon.

Ingredienti

• 4 pieces of 180g each Fresh cod fillets
• 3 pieces Red bell peppers
• 80 g Toasted almonds
• 3 cloves Garlic
• 40 g Sun-dried tomatoes in oil
• 2 tablespoons Red wine vinegar
• 8 tablespoons Extra virgin olive oil
• 1 teaspoon Sea salt
• mezzo teaspoon Black pepper
• mezzo teaspoon Sweet paprika
• 1 piece Lemon
• una manciata g Fresh parsley

Preparazione

1. Place the whole red peppers directly over a gas flame, or under your oven's broiler, and let them blacken completely on all sides, turning them occasionally with tongs. As soon as the skin is charred and blistered all over, immediately seal them in a paper or plastic bag: the steam that builds up inside will loosen the skin effortlessly. After they've rested, run them under cool running water and you'll see the thin skin slip away with just a gentle stroke of your fingertips.
2. Pour the almonds into a completely dry skillet, without a drop of oil, and toast them over medium heat, stirring frequently so they don't go from perfect to burnt in an instant. They're ready when they start releasing that warm, toasty hazelnut aroma and take on a light golden color: then turn off the heat and let them cool slightly before breaking them into rough pieces with a knife, or wrap them in a clean kitchen towel and tap them a few times with a rolling pin.
3. Put the peeled peppers, toasted almonds, garlic, sun-dried tomatoes, vinegar, and oil into your food processor and pulse in short bursts: the Romesco sauce should stay somewhat chunky and rustic, full of character, never smooth like a cream. Always taste as you go before adjusting: season with salt, pepper, and paprika little by little until the flavor satisfies you completely.
4. Take a baking sheet and spread the Romesco sauce across it with the back of a spoon, creating an even, not-too-thin bed that will serve as a soft cushion for the fish. Place the cod fillets on top with care, without pressing down on them, then brush them lightly with a thin drizzle of oil and season with salt and pepper.
5. Bake at 200°C in an oven that's already thoroughly preheated, and cook until the cod becomes opaque and flakes open in delicate layers when you gently press it with a fork. Check the fish around the minimum cooking time indicated: fish continues to cook even after it leaves the oven, so it's better to take it out a moment too early than to risk drying it out.
6. The moment it comes out of the oven, squeeze fresh lemon juice over the fish: the aroma that rises immediately is a sign you've done the right thing at exactly the right moment. Scatter fresh chopped parsley over the top and bring it to the table right away while it's still hot, with slices of toasted bread ready to soak up the sauce that pools on the plate.