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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.
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.
Mix all of the olive dressing ingredients in a bowl.
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.
Serve the cod on top of the romesco sauce and finish with the dressing.
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