Cod With Romesco & Hazel Nuts
INGREDIENTS
- 1/2 C Hazelnuts
- 8 T Olive Olive Oil Extra-Virgin (divided) (plus more for salad)
- Kosher salt
- 4 Red Bell Peppers
- 1 Tomato (Medium) (halved crosswise) (seeds removed)
- 2 Garlic cloves, (finely grated)
- 2 T Sherry Vinegar or Red Wine Winegar
- 1/2 t Spanish paprika (hot smoked)
- 1/4 t Cayenne pepper
- 4 Cod Fillets (skinless) (6 oz)
- 1 Lemon
- 2 C Parsley leaves with tender stems.
DIRECTIONS
- 1. Pre-heat oven to 350.
- 2. Toast nuts on a rimmed baking sheet, tossing once, until golden brown 7-10 minutes
& let it cool. - 3. Lightly crush with a flat-bottomed glass.
- 4. Mix in a small bowl with 2 T oil & season with salt.
- 5. Heat broiler & broil peppers & tomato (skin side up) on a rimmed baking sheet turning peppers occasionally, until skins are charred & flesh is softened 12-15 minutes.
- 6. Remove from the oven & reduce temperature to 350.
- 7. Transfer peppers to a medium bowl & cover with plastic wrap & let sit for 10 minutes.
- 8. Remove skins & seeds from peppers & discard them.
- 9. Coarsely chop flesh and remove tomato skin & discard.
- 10. Smash peppers & tomato with a mortar & pestle, shielding the top with your other
hand, until saucy or you could also pulse in a food processor. - 11. Transfer to a clean medium bowl & mix in garlic, vinegar, paprika, cayenne & 4 T oil.
- 12. Season romesco with salt & let it sit for 15 minutes.
- 13. Meanwhile, place fish on a rimmed baking sheet & rub with 2 T, oil & season both
sides with salt. - 14. Bake until cooked through, a paring knife should easily slip through flesh 10 – 12
minutes. - 15. Remove from the oven & finely grate some zest from lemon over.
- 16. Cut lemon in ½ & squeeze 2 T juice into a small bowl.
- 17. Add parsley & a pinch of salt.
- 18. Drizzle with oil & toss to coat.
- 19. Spoon romesco onto plates, top with hazelnuts & this add the fish.
- 20. Scatter parsley salad over the dish.
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