COD WITH ROMESCO AND HAZELNUTS

Cod with Romesco and Hazelnuts image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 11

Previous Next

1/3 cup blanched hazelnuts
8 Tbsp. extra-virgin olive oil, divided, plus more for salad
4 red bell peppers
1 medium tomato, halved crosswise, seeds removed
2 garlic cloves, finely grated
2 Tbsp. sherry vinegar or red wine vinegar
1/2 tsp. hot smoked Spanish paprika
1/4 tsp. cayenne pepper
4 (6-oz.) skinless cod fillets
1 lemon
2 cups parsley leaves with tender stems

Steps:

Preheat oven to 350°F. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes; let cool. Lightly crush with a flat-bottomed glass. Mix in a small bowl with 2 Tbsp. oil; season with salt.
Heat broiler. Broil peppers and tomato (skin side up) on a rimmed baking sheet, turning peppers occasionally, until skins are charred and flesh is softened, 12-15 minutes. Remove from oven and reduce temperature to 350°F.
Transfer peppers to a medium bowl, cover with plastic wrap, and let sit 10 minutes. Remove skins and seeds from peppers; discard. Coarsely chop flesh. Remove tomato skin; discard. Smash peppers and tomato with a mortar and pestle, shielding the top with your other hand, until saucy (you can also pulse in a food processor). Transfer to a clean medium bowl and mix in garlic, vinegar, paprika, cayenne, and 4 Tbsp. oil; season romesco with salt. Let sit 15 minutes.
Meanwhile, place fish on a rimmed baking sheet and rub with 2 Tbsp. oil; season both sides with salt. Bake until cooked through (a paring knife should easily slip through flesh), 10-12 minutes. Remove from oven and finely grate some zest from lemon over.
Cut lemon in half and squeeze 2 Tbsp. juice into a small bowl. Add parsley and a pinch of salt. Drizzle with oil and toss to coat. Spoon romesco onto plates, top with hazelnuts, then fish. Scatter parsley salad over.