Romesco Cod Sheet Pan
Summer is here and that means we need simple and fast dinners to feed the hooligans as fast as possible. Enter the sheet pan dinner, they are so magical because there are minimal dishes and is pretty easy to get together in minutes. This dinner is delicious and my seafood loving 4-year old devoured it, which as a mom, is a miracle in itself! But as you might notice, I have quite a large number of sheet pan meals on my site which means my family has eaten an even larger quantity of sheet pan meals, so we took a break for a while. With summer and my kids home all day, sheet pans are back baby!
I fell in love with the flavors of Spain when I was in middle school, or so I wish I did. Honestly, I did not appreciate my trip to Spain as much as I should have, it was crazy to me that the whole city would shut down for a siesta. Now, I am obsessed with the idea of a mid-day nap and I love the flavors like whoa. This is actually my second Spanish sheet pan, and both are fabulous! And that Romesco sauce is addictive, I am spooning that over everything!
Spanish Cod Sheet Pan
1 pound red potatoes, quartered (sub cauliflower florets for low carb)
1 pound Brussel sprouts, halved
2 bell peppers, large chunks
3 Tablespoons oil, divided
2 teaspoons smoked paprika, divided
1 teaspoon garlic powder, divided
1 teaspoon salt, divided
1 jar Spanish olives, drained
3-4 cod filets
sprinkle of salt and pepper
16 oz jar roasted red peppers, drained
1/4 cup almonds, roasted and slivered
4 cloves garlic (2 teaspoons)
1 Tablespoon smoked paprika
1 teaspoon salt
1 Tablespoon Balsamic vinegar
- Preheat the oven to 400. Toss the potatoes with 1 tablespoon oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic, and 1/2 teaspoon salt. Spread evenly on a baking sheet and bake for 20 minutes. Toss and place back into the oven
- Toss the brussel sprouts and peppers with the remaining oil, paprika, garlic, and salt and arrange on a separate baking sheet and add the olives throughout. Sprinkle the cod with salt and pepper and place on the baking sheet with the vegetables.
- Roast for 10 minutes until the fish is flakey and the potatoes are browned.
- While the meal is roasting, place all the Romesco ingredients in a food processor and blend until smooth.
- Serve the fish with a spoonful of Romesco on top.
While the potatoes are roasting, get the baking sheet with the sprouts, peppers, and olives together with the fish. If you don't like white fish, sub for salmon, chicken, or steak. The chicken or steak should be seared first in a pan and baked a little longer, depending on the thickness of your meat.
Romesco sauce is super simple and totally flavor packed. Just blend it up all together!