This Pan Grilled Spanish Cod with Almond Picada Sauce is seriously one heck of a stunning dish. Loaded with an array of flavors, thanks to the picada sauce, easy to make and done in under 30 minutes. Simple enough for a busy weeknight dinner, yet elegant enough for a special occasion.
As you guys know, I love seafood, and I have an array of seafood recipes here on Spain on a Fork. However, this Spanish Cod with Almond Picada Sauce is one of my favorite seafood dishes ever. So easy to make, yet when you´re eating it, it tastes like a restaurant worthy dish.
To make this dish I used a fillet of cod that I bought frozen and thawed out, just to make things cheaper. The secret when using frozen fish that has been thawed out, is to make sure you completely pat it dry with paper towels. This removes any of that extra liquid in the fish to give it an incredible texture.
What really takes this cod dish to the next-level is the picada sauce. Native to Catalunya in north-eastern Spain, it´s usually used to thicken up other sauces, but it is equally amazing on it´s own. Made with marcona almonds, high-quality saffron, garlic, parsley, bread and olive oil. Truly, a stunning sauce.
Key Ingredients & Cookware I used in this Recipe:
NONSTICK FRY PAN
HIGH-QUALITY SAFFRON
MORTAR & PESTLE
Watch the Video Below on how to make this Pan Grilled Spanish Cod with Almond Picada Sauce
Pan Grilled Spanish Cod with Almond Picada Sauce
Ingredients
FOR THE COD
- 1 14 ounce cod fillet 390 grams
- 1 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
FOR THE PICADA SAUCE
- 2 cloves garlic
- 12 blanched marcona almonds
- 1 1/2 thick slice of day old baguette bread
- 1/2 tsp saffron threads
- 1 tbsp freshly chopped parsley
- 1/4 tsp sea salt
- 2 tbsp extra virgin olive oil
EXTRAS
- 1 lemon
Instructions
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To make the picada sauce heat a small fry pan with a medium heat, add in 12 blanched marcona almonds and dry roast them for 4 minutes, making sure to mix them around the entire time so they toast evenly and not burn, once roasted add the almonds into a mortar
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Finely mince 2 cloves of garlic and add into the mortar with the almonds, also add in a 1/2 inch thick piece of day old baguette bread (you can also toast a fresh slice on the toaster), pinch in 1/2 tsp of saffron threads, 1 tbsp of freshly chopped parsley and a 1/4 tsp of fine sea salt, using a pestle pound down on the mixture until you form a paste, about 4 to 5 minutes
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Then add in 2 tbsp of extra virgin olive and mix together until well combined, set aside
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Grab a 14 ounce (390G) fillet of cod (I bought mine frozen and thawed it out), pat it down with paper towels and cut into 2 fillets, season the cod with sea salt and freshly cracked black pepper
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Heat a nonstick fry pan with a medium heat, after 2 minutes add the cod fillets into the pan seasoned side down, after 3 minutes flip the cod fillets (mine where 1/2 inch thick), after a total cooking time of 6 minutes, transfer the cod fillets into seperate dishes
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Using the same pan with the same heat add in the picada sauce and mix around for a little under 30 seconds, just enough to make the garlic fragrant, then evenly divide the picada sauce on top of the cod fillets, garnish with a slice of lemon, enjoy!
Recipe Notes
Make sure to use high-quality saffron to make this cod recipe
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Michael
18 . Jun . 2023Wow. So good. I usually am not a fan of cod, but could it it this way often. Recipe was easy to put together, thanks to your video. I think the picada sauce would be great on chicken breast also.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
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