Name: Roast cod and romesco sauce with olive and almond dressing
Total time: 35 min
Yield: Serves 2
Ingredients: 2 skinless pieces of fillet (around 150g each) cod; olive oil; 2 shallots, roughly chopped; 2 cloves garlic, crushed; 6 anchovy fillets; thyme leaves, picked and chopped to make 1 tbsp; 1 jar piquillo peppers, drained; 50g almonds, roasted; 100ml olive oil; 65g pitted green olives, halved; 65g pitted black olives, halved; 65g flaked almonds, toasted; 4 anchovy fillets, chopped; a small bunch flat-leaf parsley, leaves picked; 50ml extra-virgin olive oil

2 skinless pieces of fillet (around 150g each) cod
olive oil

Romesco sauce

2 shallots
roughly chopped
2 cloves garlic
crushed
6 anchovy fillets
thyme leaves
picked and chopped to make 1 tbsp
1 jar piquillo peppers
drained
50g almonds
roasted
100ml olive oil

OLIVE DRESSING

65g pitted green olives
halved
65g pitted black olives
halved
65g flaked almonds
toasted
4 anchovy fillets
chopped
a small bunch flat-leaf parsley
leaves picked
50ml extra-virgin olive oil

Method

step 1
To make the romesco sauce, put 1 tbsp of olive oil in a pan over a medium heat and fry the shallots and garlic with a pinch of salt for several minutes until soft, then add the anchovies and thyme and cook for a further minute.
step 2
Add the remaining ingredients and simmer gently for 20 minutes. Season and blend to a purée and pass through a fine metal sieve. Keep warm.
step 3
Mix all of the olive dressing ingredients in a bowl.
step 4
Heat a non-stick frying pan over a medium heat, lightly oil the cod and season well, then fry for 2 minutes on each side until golden and cooked through.
step 5
Serve the cod on top of the romesco sauce and finish with the dressing.