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

Romesco sauce

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


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


  • 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.



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