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Garlic Beer Butter Cod with Pale Ale Romesco

Garlic Beer Butter Cod with Pale Ale Romesco. So easy and SO good. The Romesco is insanely amazing. 

Garlic Beer Butter Cod with Pale Ale Romesco

Cod needs to be made with butter. It needs the beautiful richness to pull itself up through the firm flesh of this gorgeous fish and have it’s way with the flavors. Cod needs to be seduced by the warm golden pool that’s melted beneath it. Cod’s underrated, overlooked as people reach past these thick white filets to grab a brilliantly pink salmon. The texture is just as good and the flavor is better, it’s more accessible, it makes you want another helping, even when you’ve finished the entire pan. A flavor mellow enough to tease you into begging for more, but strong enough to stand up to a bold romesco. Romesco is the touch that runs the perfect line between rough and gentle. It’s bold, warms, spicy, delicious and demands to be remembered in an effortless-cool sort of way. These two make the perfect partners, add in a beer and some good company and you never know where the night will take you.

Garlic Beer Butter Cod with Pale Ale Romesco

Garlic Beer Butter Cod with Pale Ale Romesco

Ingredients

    Romesco Sauce:
  • 2/3 cup (2.8 wt oz) sliced almonds
  • 1 large bell pepper, roasted (from a jar is fine)
  • 1 cloves garlic, smashed
  • 6 wt oz tomato puree
  • 2 tbs chopped Italian parsley
  • 3 tbs pale ale
  • 1 tsp red pepper flakes
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ¼ cup olive oil
  • For the Cod:
  • 4 cod filets
  • salt and pepper
  • 6 tbs unsalted butter
  • 5 cloves garlic, smashed
  • 2 tbs pale ale

Directions

  1. Put the almonds in a pan over medium high heat. Pull the pan back and forth across the burner to toss the almonds until the almonds have lightly toasted, about 3 minutes (keep a close eye, they burn quickly).
  2. Add the almonds, red pepper, garlic, tomato puree, parsley, beer, red pepper flakes, smoked paprika salt and pepper to a food processor. Process for about one minute, then slowly add the olive oil until well combined.
  3. Dry the cod well then salt and pepper on each side.
  4. Heat the butter over medium heat until melted, add the garlic and beer, stirring until slightly reduced and thickened (about 5 minutes) making sure to the heat isn’t too high or the garlic will burn.
  5. Add the cod, cooking on each side until cod is cooked through, about 3 minutes per side.
  6. Plate the fish with some of the beer butter drizzled around the fish.
  7. Top each filet with 2 to 3 tablespoons of Romesco sauce.
https://domesticfits.com/garlic-beer-butter-cod-pale-ale-romesco/

 

Garlic Beer Butter Cod with Pale Ale Romesco

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Comments


Eileen January 12, 2015 um 7:14 pm

This sounds so delicious! I love the high contrast between rich and melting fish and spicy romesco sauce.

Reply

bev @ bevcooks January 13, 2015 um 4:46 am

That SAUCE. I’m weak in my knees. Glory be.

Happy New Year, Jackie! (13 days late)

Reply

ATasteOfMadness January 13, 2015 um 6:35 pm

This sounds amazing! I would love a plate of this right now!

Reply

dori January 14, 2015 um 2:40 am

Just made this and it’s SO good! Lots of left over romesco but that’s not a porblem because it’s good on so many things. So far bread, crackers, even salad, it’s so good!

Reply

Tieman February 19, 2015 um 2:32 pm

I made this for my wife for Valentine’s Day and it was amazing. It may not have been as pretty looking as your pictures but it was delicious. Thank you!

Reply

Jackie February 19, 2015 um 4:32 pm

So glad you both liked it 🙂

Reply

O July 29, 2015 um 8:36 pm

This sauce is absolutely delicious!!

Reply

Cris January 19, 2017 um 8:43 am

What sides do you recommend with this? I’m thinking something more light so the flavors compliment each other. Thanks

Reply

Jackie January 19, 2017 um 9:04 am

I served it with faro and a goat cheese arugula salad.

Reply

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