Треска с соусом ромеско


4 thick cod fillets with skin(about 180g each)
3 tbsp olive oil
100 g almonds blindirovannye
3-4 cloves of garlic (peel and thinly slice)
1 onion(peeled and finely chopped)
pinch of dried chilli flakes(to taste)
4 ripe tomatoes “bullish heart”(peel and chopped)
1 Bay leaf
sea salt and black pepper
85 g good white bread(about 2 slices,dry it in the toaster and
coarsely chopped)
2 tbsp chopped parsley+a little more for filing
3-4 tbsp water
3 tbsp sherry vinegar


Check if there are any cod small bones.Remove them with tweezers and put the fish in the fridge.

Preheat oven to 180*C. Heat a large pan olive oil,add the almonds and garlic and lightly fry until light Golden brown.Put them with a slotted spoon to a plate.

add to the pan the onion and lightly fry.Add chilli flakes,tomatoes and Bay leaf.mix well,season with salt and pepper and cook on low heat for 10 minutes,until the tomatoes slightly soften.

Place in blender or processor the almonds,garlic,parsley and pour in 1 tbsp of water.Grind into a coarse puree and add the tomato mixture from the pan.Pour another 2-3 tbsp of water and vinegar,if desired, additionally spice up.

Place cod in ovenproof dish,pour the sauce slightly,cover with foil and bake in the oven for 15-20 minutes,depending on thickness of fillet.Serve in the same dish,lightly sprinkled with the chopped parsley.

Bon appétit!


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