- Yield
- 4
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Total Time
- 40 minutes
Firm, meaty cod is paired with a bright romesco sauce and aromatic charred fennel in this refined dish designed to highlight the complexity and structure of 2021 Venture Calipana.
Ingredients
For the cod:
- 4 cod fillets (6 oz each)
- Salt and black pepper
- 2 tbsp olive oil
For the romesco sauce:
- 1 roasted red bell pepper (or jarred, drained)
- ¼ cup toasted almonds
- 1 small tomato, roasted or peeled
- 1 clove garlic
- 2 tbsp olive oil
- 1 tsp sherry vinegar
- Salt and black pepper, to taste
For the fennel:
- 1 large fennel bulb, sliced into ½-inch wedges
- 1 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Prepare the romesco sauce:
- In a blender, combine roasted red pepper, almonds, tomato, garlic, smoked paprika, olive oil, and sherry vinegar.
- Blend until smooth. Season with salt and black pepper to taste.
- Char the fennel:
- Heat olive oil in a skillet over medium-high heat.
- Sear fennel wedges until browned and slightly caramelized, about 3–4 minutes per side. Season with salt and pepper.
- Cook the cod:
- Pat cod dry and season with salt and pepper.
- Heat olive oil in a separate skillet over medium-high heat.
- Sear cod, skin side down if applicable, 3–4 minutes per side, until opaque and just cooked through.
- Assemble the dish:
- Spoon romesco sauce onto the plate.
- Place cod fillet on top, surround with charred fennel wedges.
- Optional: drizzle a little extra olive oil over the top for sheen and richness.
Pairing note:
The firm cod allows the wine’s tannins and acidity to shine; romesco’s roasted, nutty, and red-pepper flavors complement espresso, fennel, and smoked notes; charred fennel echoes herbal and anise aromatics.