Roasted cod & romesco sauce with olive and almond dressing

Roast cod and romesco sauce with olive and almond dressing

  • serves 2
  • Easy

Try this Italian-inspired recipe by Paul Hood, head chef at Hai Cenato, Jason Atherton's latest restaurant. It's quick, easy and full of flavour... perfect for a dinner party showstopper

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Ingredients

  • cod 2 skinless pieces of fillet (around 150g each)
  • olive oil

Romesco sauce

  • shallots 2, roughly chopped
  • garlic 2 cloves, crushed
  • anchovy fillets 6
  • thyme leaves picked and chopped to make 1 tbsp
  • piquillo peppers 1 jar, drained
  • almonds 50g, roasted
  • olive oil 100ml

Olive dressing

  • pitted green olives 65g, halved
  • pitted black olives 65g, halved
  • flaked almonds 65g, toasted
  • anchovy fillets 4, chopped
  • flat-leaf parsley a small bunch, leaves picked
  • extra-virgin olive oil 50ml

Method

  • Step 1

    To make the romesco sauce, put 1 tbsp of olive oil in a pan over a medium heat and fry the shallots and garlic with a pinch of salt for several minutes until soft, then add the anchovies and thyme and cook for a further minute.

  • Step 2

    Add the remaining ingredients and simmer gently for 20 minutes. Season and blend to a purée and pass through a fine metal sieve. Keep warm.

  • Step 3

    Mix all of the olive dressing ingredients in a bowl.

  • Step 4

    Heat a non-stick frying pan over a medium heat, lightly oil the cod and season well, then fry for 2 minutes on each side until golden and cooked through.

  • Step 5

    Serve the cod on top of the romesco sauce and finish with the dressing.

Nutritional Information

  • Kcals 1453
  • Fat 125g
  • Saturates 15.9g
  • Carbs 31.8g
  • Sugars 22.8g
  • Fibre 6.6g
  • Protein 46.8g
  • Salt 4.7g
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