Cod with Charred Shishito Peppers
Looking for a clean, vibrant dinner that doesn’t skimp on flavor? This cod is served with a bold, smoky romesco sauce made with roasted peppers, tomatoes, garlic, and Marcona almonds — plus crispy blistered shishito peppers on the side. A perfect protein-rich, Whole30-friendly dinner that feels fancy but is ready in 35 minutes!
4
Serving size
35
Seafood
30g Protein
Detox
Ingredients
For the Cod:
Fresh:
2 wild-caught cod fillets (about 6 oz each)
Juice of ½ lemon
1 tablespoon chopped fresh parsley (for garnish)
Lemon wedges (for garnish)
Staple:
1 tablespoon olive oil
Sea salt (to taste; using Natural Redmond Real Salt)
Black pepper (to taste)
For the Romesco Sauce:
Fresh:
6 cloves garlic, peeled and crushed
2 large red bell peppers, sliced into ½-inch strips
½ pound cherry or roma tomatoes
½ cup Marcona almonds
Staple:
4 tablespoons olive oil, divided
1 teaspoon sea salt
¼ teaspoon black pepper
Optional: 1 teaspoon red wine vinegar or lemon juice (to brighten)
For the Shishito Peppers:
Fresh:
6 oz shishito peppers (about 20) (Sub mini sweet peppers or sliced red bell pepper if unavailable)
Staple:
1 tablespoon olive oil
Flaky sea salt (for finishing)
Wild-caught organic seafood and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipeRoast the Romesco Veggies (25 minutes total)
1. Preheat oven to 425°F.
2. On a large sheet pan, toss red bell peppers, garlic, and tomatoes with 2 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon pepper.
3. Roast for 20–25 minutes or until soft and charred in spots.
4. Let cool slightly. Blend with Marcona almonds, remaining 2 tablespoons olive oil, and optional vinegar or lemon juice until smooth. Adjust salt to taste.
Cook the Cod (10–12 minutes)
5. Pat cod dry and season with salt and pepper.
6. Heat a skillet over medium-high heat. Add olive oil.
7. Sear cod fillets 3–4 minutes per side, until opaque and flake easily with a fork.
8. Finish with a squeeze of lemon juice and sprinkle with parsley.
Blister the Shishito Peppers (5–6 minutes, overlaps)
9. In the same skillet, heat 1 tablespoon olive oil over medium-high heat.
10. Addpeppers in a single layer. Cook, turning occasionally, until blistered and slightly charred.
11. Sprinkle with flaky sea salt and serve immediately.
To Serve
12. Spoon romesco sauce onto each plate.
13. Place the cod fillet on top.
14. Serve with blistered shishito peppers, fresh parsley, and a lemon wedge.
Total Macros:
Calories: 480
Protein: 38g
Carbs: 16g
Fat: 31g
Fiber: 5g
Nutrition Facts:
🧠 Cod: Brain-Boosting, Lean Protein
Lean protein powerhouse: Each 6 oz cod fillet packs over 30grams of high-quality protein, making it ideal for muscle repair and metabolic support.
Brain & thyroid support: Rich in vitamin B12 and iodine, cod helps maintain healthy cognitive function and a robust metabolism.
Low mercury: Cod is a safer seafood choice, especially for families and pregnant individuals.
🌶️ Shishito Peppers: Tiny Peppers, BigAntioxidants
Low in calories but high in antioxidants like vitamin C and carotenoids.
Fun fact: About 1 in 10 shishito peppers has a spicy kick—like a little roulette on your plate!
🌰 Marcona Almonds: Spanish Super Nuts
Higher in heart-healthy monounsaturated fats than traditional almonds.
Contain vitamin E, magnesium, and fiber for glowing skin and steady blood sugar.
🍅 Romesco Sauce: Mediterranean Magic
Roasted red peppers and tomatoes offer a strong dose of lycopene, an antioxidant known for its anti-inflammatory and skin-protective effects.
The combination of olive oil, nuts, and garlic gives this sauce a brain and gut-health boost.
🧄 Garlic & Olive Oil: Immune-SupportingStaples
Garlic is a natural immune booster with antiviral and antibacterial properties.
Olive oil is rich in polyphenols that reduce inflammation and support heart health.
© 2024 New Leaf Table