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Garlic Beer Butter Cod with Pale Ale Romesco

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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

Instructions
 

  • 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).
  • 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.
  • Dry the cod well then salt and pepper on each side.
  • 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.
  • Add the cod, cooking on each side until cod is cooked through, about 3 minutes per side.
  • Plate the fish with some of the beer butter drizzled around the fish.
  • Top each filet with 2 to 3 tablespoons of Romesco sauce.