Spanish Cod with Romesco (Print Version)

# Ingredients:

01 - 4 cod fillets (6 ounces each).
02 - 2 tablespoons olive oil.
03 - 1 teaspoon smoked paprika.
04 - 1 teaspoon garlic powder.
05 - Salt and black pepper to taste.
06 - Fresh lemon wedges.
07 - 1 cup blanched almonds.
08 - 1 red bell pepper.
09 - 1 small tomato.
10 - 2 garlic cloves.
11 - 1 tablespoon red wine vinegar.
12 - 1/2 teaspoon smoked paprika.
13 - 1 small dried chili (optional).
14 - 1/4 cup olive oil.
15 - Fresh parsley for garnish.
16 - Toasted almonds for garnish.

# Instructions:

01 - Heat oven to 400°F. Put bell pepper and tomato on a baking sheet, drizzle with oil, and roast for 20 minutes. Let cool and peel.
02 - Wrap garlic in foil and roast for 10 minutes until soft. Cool and peel.
03 - Cook almonds in a dry pan over medium heat for about 5 minutes until golden. Stir often to prevent burning.
04 - Blend roasted vegetables, garlic, almonds, vinegar, paprika, and optional chili. Add oil slowly while blending. Season with salt and pepper.
05 - Brush cod with oil and season with paprika, garlic powder, salt, and pepper.
06 - Grill cod 4-5 minutes per side until it flakes easily. Finish with fresh lemon juice.
07 - Put fish on plates, top with romesco sauce, and garnish with parsley and toasted almonds.

# Notes:

01 - Sauce can be made ahead.
02 - Works with any firm white fish.
03 - Can be baked instead of grilled.
04 - Great with roasted vegetables or salad.

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