This Grilled Cod with Romesco Sauce is a vibrant, Mediterranean-style dish featuring tender cod steaks grilled to perfection and served with a rich, smoky romesco sauce made from roasted red peppers and almonds.
It’s simple, wholesome, and absolutely packed with flavor.
Why You’ll Love This Recipe
Bold, smoky Spanish flavors with minimal ingredients
Juicy grilled cod that flakes beautifully
A creamy, nutty romesco sauce you’ll want on everything
Elegant enough for guests, but easy for weeknights
Naturally gluten-free (just use GF bread)
Ingredient Highlights
Cod steaks – Choose firm, fresh cod for best results. Steaks hold up well on the grill.
Olive oil & smoked paprika – Adds a deep, savory flavor to the fish.
Roasted red bell peppers – Sweet and smoky base for the sauce.
Toasted almonds – Adds richness and texture.
Crusty bread – Helps emulsify the sauce.
Sherry vinegar – Adds sharpness and balances the sweet pepper flavor.
Garlic & smoked paprika – Classic Spanish flavor pairing.
Fresh parsley & lemon – Bright garnish to finish.
Pro Tips Before You Start
Use skin-on cod steaks for extra flavor and easier grilling.
Don’t skip toasting the almonds—it’s key to the sauce’s depth.
Char the red peppers yourself for extra smoky flavor.
Grill the fish hot and fast to keep it moist.
How to Make Grilled Cod with Romesco Sauce
Step 1: Make the Romesco Sauce
In a food processor, blend roasted red peppers, toasted almonds, garlic, torn bread, sherry vinegar, and smoked paprika until fairly smooth.
With the motor running, slowly drizzle in the olive oil until thick and creamy.
Season with salt and pepper to taste.
Step 2: Prep the Cod
Preheat your grill to high.
Brush cod steaks with olive oil, then sprinkle with smoked paprika, salt, and pepper.
Step 3: Grill the Cod
Place the steaks directly on the grill.
Cook for 3–4 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.
Step 4: Plate and Garnish
Spoon generous amounts of romesco sauce onto plates or a serving dish.
Top with grilled cod. Garnish with fresh parsley and lemon wedges.
Serving Ideas
Over a bed of arugula or baby spinach
With grilled asparagus or blistered cherry tomatoes
Paired with crusty bread or crispy potatoes
Topped with extra almonds for crunch
Variations & Substitutions
Use sea bass or halibut instead of cod
Swap almonds for hazelnuts or walnuts
Add a pinch of cayenne to the sauce for heat
Try red wine vinegar if you don’t have sherry vinegar
Storage & Leftovers
Store grilled cod separately from sauce in the fridge for up to 2 days
Reheat fish gently in a skillet to avoid overcooking
Romesco sauce can be refrigerated for up to 5 days
Use leftover sauce on sandwiches, roasted veggies, or pasta
FAQs
Can I use frozen cod?
Yes, just thaw it fully and pat dry before grilling.
Is romesco sauce spicy?
Not traditionally—it’s more smoky and nutty. Add chili flakes for heat.
What can I use instead of bread in the sauce?
Use GF bread or skip it for a thinner sauce.
Can I make the sauce in advance?
Absolutely. It actually tastes better after resting.
Should I peel the red peppers myself?
Yes, if roasting them at home. Or use quality jarred roasted peppers.
Do I need a food processor?
It’s easiest, but a blender or mortar and pestle also works.
Can I bake the cod instead?
Yes, bake at 400°F for 12–15 minutes or until cooked through.
Final Thoughts
This Grilled Cod with Romesco Sauce is one of those dishes that feels gourmet but is secretly super simple.
It’s bold, colorful, and deeply satisfying.
Perfect for al fresco dinners, date nights, or anytime you’re craving something Mediterranean and memorable.
