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Cod with fennel and romesco sauce
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For leftover nuts.
Romesco is a traditional Catalan sauce, often served with white fish. It’s also great partnered with chicken or lamb chops, or spooned over green vegetables.
2 fennel bulbs, cut into wedges
1⁄2 lemon, sliced
11⁄2 tbsp olive oil
4 cod fillets
For the romesco sauce:
2 red peppers, halved lengthways and deseeded
1 garlic bulb, top sliced off
11⁄2 tbsp olive oil
30g white bread, crusts removed and torn
20g whole blanched hazelnuts
20g whole blanched almonds
2 tbsp extra virgin olive oil
1 tsp red wine vinegar
1. Preheat the oven to 200 ̊C gas mark 6. For the romesco sauce, put the peppers, garlic and tomatoes on a foil-lined roasting tray, drizzle with 1 tbsp olive oil, season, and roast for 30 minutes. Toss the bread with 1⁄2 tbsp oil and put in another tray with the nuts. Place in the oven for the final 10 minutes of roasting. Remove everything from the oven; allow to cool.
2. Turn the heat up to 220 ̊C, gas mark 8. Toss the fennel and the lemon slices with 1⁄2 tbsp oil and scatter in a roasting tray. Roast for 20 minutes, tossing halfway through.
3. To finish the romesco sauce, remove and discard the skin from the peppers and tomatoes. Blitz the nuts in a food processor until roughly chopped. Add the tomato and pepper flesh, toasted bread, extra virgin olive oil and vinegar. Squeeze in the garlic cloves, discarding the skin. Blitz to a smooth sauce; season and set aside.
4. Heat the remaining 1 tbsp oil in a large frying pan over a medium-high heat. Season the cod fillets and fry skin-side down for 2-3 minutes, then turn and fry for another 1-2 minutes, until cooked through. Serve the cod with the fennel, lemon slices and the romesco sauce spooned over the top.
Typical values per serving:
This recipe was first published in December 2015.