- Home
- Recipes
- All Recipes
- Tapas
- Main Dishes
- Sauces
- Desserts
- Blog
- About
- Contact
- YouTube
- My Amazon Shop
Spain on a Fork > All Recipes > Main Dishes > Pan Grilled Spanish Cod with Almond Picada Sauce
All Recipes, Main Dishes / August 24, 2019
107 Shares
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
CourseMain Course
CuisineSpanish
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork
Ingredients
FOR THE COD
- 114 ounce cod fillet390 grams
- 1tbspextra virgin olive oil
- pinchsea salt
- pinchblack pepper
FOR THE PICADA SAUCE
- 2clovesgarlic
- 12blanched marcona almonds
- 11/2 thick slice of day old baguette bread
- 1/2tspsaffron threads
- 1tbspfreshly chopped parsley
- 1/4tspsea salt
- 2tbspextra virgin olive oil
EXTRAS
- 1lemon
Instructions
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
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
Then add in 2 tbsp of extra virgin olive and mix together until well combined, set aside
See AlsoEasy Peach Tarte Tatin RecipeGrab 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
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
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
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
107 Shares
Tags: a la plancha, almonds, cod, marcona almonds, pan grilled, picada, saffron, sauce
Share:
You May Also Like
All Recipes, Main Dishes
All Recipes, Tapas
Got Canned Chickpeas? Make these Spanish-Style Chickpea Fritters
All Recipes, Main Dishes
Spain’s BEST-KEPT Seafood Stew Recipe (Caldereta de Bacalao y Gambas)
3 Comments
Michael
Wow. 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.18 . Jun . 2023
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
19 . Jun . 2023
Pan Grilled Spanish Cod with Almond Piccata Sauce - Yum Goggle
[…] GET THE RECIPE […]
30 . Apr . 2020