Imagine a dish that captures the essence of Mediterranean cooking in just 35 minutes - a pan-grilled Spanish cod that promises to revolutionize your seafood experience. This recipe isn't just a meal; it's a culinary journey that brings the vibrant flavors of Spain directly to your kitchen, transforming a simple fish into a gourmet masterpiece with an irresistible almond picada sauce that will make your dinner guests wonder if a professional chef has taken over your kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 cod fillets
- 2 tablespoons olive oil
- 1/2 cup almonds, toasted
- 2 cloves garlic
- 1/4 cup parsley, chopped
- 1 tablespoon sherry vinegar
- Salt and pepper to taste
Instructions
- Remove cod fillets from refrigerator 15 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season both sides generously with salt and pepper.
- Toast almonds in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning. Remove from heat and let cool.
- Prepare the picada sauce by combining toasted almonds, garlic cloves, chopped parsley, sherry vinegar, and 1 tablespoon of olive oil in a food processor. Pulse until a coarse, textured sauce forms. Set aside.
- Heat a large cast-iron or non-stick skillet over medium-high heat. Add remaining olive oil and swirl to coat the pan.
- Place cod fillets skin-side down (if skin is present) and cook for 4-5 minutes until edges turn golden and fish begins to release from the pan.
- Carefully flip fillets and cook for an additional 3-4 minutes, or until fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
- Transfer cod to serving plates and generously spoon almond picada sauce over the top.
- Garnish with additional chopped parsley if desired and serve immediately while fish is hot and sauce is fresh.
Tips
- Temperature is Key: Always let your cod fillets rest at room temperature for 15 minutes before cooking to ensure even heat distribution.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from the fish, which helps achieve a beautiful golden crust.
- Watch Your Almonds: When toasting, stir frequently and remove from heat the moment they turn golden to prevent burning.
- Don't Overcrowd the Pan: Cook cod fillets in batches if necessary to maintain high heat and achieve proper caramelization.
- Use a Meat Thermometer: Ensure your cod reaches 145°F (63°C) for perfectly cooked, flaky fish.
- Fresh is Best: Use fresh parsley and high-quality sherry vinegar to elevate the picada sauce's flavor profile.
Nutrition Facts
Calories: 407kcal
Carbohydrates: 4g
Protein: 23g
Fat: 35g
Saturated Fat: g
Cholesterol: 60mg
