Roast Cod Recipe with Romesco Sauce 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



  • 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


  • 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


  • 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.

Check our more of our best fish recipes here...

Pan Fried Cod Recipe with Butter Beans

Nutritional Information

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