Cod with Romesco Sauce Hazelnuts Lemon and Parsley
Ingredients
- ⅓ cup blanched hazelnuts
- 6 tablespoons olive oil, divided
- Kosher salt
- 4 red bell peppers
- 1 medium tomato, halved crosswise, seeded
- 2 garlic cloves, finely grated
- 2 tablespoons sherry vinegar
- ½ teaspoon hot smoked Spanish paprika
- ¼ teaspoon cayenne pepper
- 4 6-ounce skinless cod fillets
- 2 tablespoons olive oil, plus more for serving
- Kosher salt
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups parsley leaves with tender stems
Instructions
Cod with Romesco Sauce, Hazelnuts, Lemon, and Parsley serves 4 original recipe by Bon Appetit.
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