Cod with Romesco Sauce & Hazelnuts
30 min
Fish
22981
For 2 Portions
220 g
Skrei (winter codfish)
200 g
roasted pepper
100 g
whole tomato, canned
30 g
hazelnut, whole
4 tbsp
olive oil
1 tbsp
sherry vinegar
1 tsp
paprika powder, sweet
1/2 tsp
cayenne pepper
1/2 clove(s)
garlic
pepper
salt
1. All set?
2. Thaw fish.
3. Roast hazelnuts in a pan for about 5 min. Then, remove from pan and allow to cool.