Name: Cod with Romesco Sauce, Hazelnuts, Lemon, and Parsley
Yield: 4 servings
Ingredients: ⅓ cup blanched hazelnuts; 6 tablespoons olive oil, divided; Kosher salt; 4 red bell peppers; 1 medium tomato, halved crosswise, seeded; 2 garlic cloves, finely grated; 2 tablespoons sherry vinegar; ½ teaspoon hot smoked Spanish paprika; ¼ teaspoon cayenne pepper; 4 6-ounce skinless cod fillets; 2 tablespoons olive oil, plus more for serving; Kosher salt; 2 teaspoons finely grated lemon zest; 2 tablespoons fresh lemon juice; 2 cups parsley leaves with tender stems

A flaky cod fillet set over a bright red sauce of chopped red peppers and topped with deeply toasted hazelnuts and...

Photo by Alex Lau, Styling by Sue Li

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

Recipe notes