Classic Spanish Fish and Potatoes

De Spain on a Fork · 35 min

Ingredientes

Preparación

1. Cut the potatoes into regular wedges and place them in a stock pot in a flat layer. Add just enough water to barely cover them, season generously with sea salt, and heat on high.
2. Meanwhile, dry-toast the hazelnuts and almonds in a large frying pan over medium heat, stirring constantly, for about 4 minutes until lightly toasted. Remove them from the pan and turn off the heat.
3. For the romesco sauce, put the roasted red bell peppers, tomato paste, garlic cloves, toasted almonds and hazelnuts, red wine vinegar and olive oil into a food processor. Season with sea salt and black pepper and blend for 1 minute, or until thick and creamy. Set aside.
4. Reheat the same frying pan over medium heat.
5. Meanwhile, pat the cod fillets dry on paper towels, drizzle with olive oil and rub it over the fillets. Season both sides with sea salt and black pepper.
6. Add the cod to the hot pan and cook for 3 to 4 minutes per side, until just cooked through. Set aside.
7. Cook the potatoes for 20 to 25 minutes, until a toothpick pierces them easily, then remove them from the pot.
8. To serve, spread some romesco sauce on a serving dish, top with potato wedges and season them with sea salt and black pepper. Add a cod fillet and sprinkle with chopped parsley.

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