Baked Cod with Romesco
One portion, 23 minutes, and only 8 minutes of chopping. About 400 kcal and 30 g protein.
Per portion
Calories from protein 30%, carbs 25%, fat 45%. Estimated from the ingredients.
Roughly £3.30 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Halve any larger new potatoes and boil in salted water for 12–15 minutes until a knife slides in easily, then drain.
- 3
Simmer the red pepper, tomatoes, most of the almonds, the garlic and half the smoked paprika with a pinch of salt for 8 minutes, then blitz or mash with the vinegar and most of the olive oil into a rough romesco sauce.
- 4
Meanwhile, season the cod with salt and the rest of the smoked paprika, drizzle with the rest of the oil and bake for 12 minutes until just cooked through.
- 5
Toast the rest of the almonds in a dry pan for 1–2 minutes until golden, then serve the cod with the romesco sauce and potatoes, scattered with the toasted almonds and parsley.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/baked-cod-with-romesco/
