Recipe description
July 22, 2026
Romesco fish with roasted vegetables
A gut-friendly twist on Romesco with roasted vegetables and fish
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Contains a variety of colorful vegetables and nuts for fiber and polyphenols.
- Balanced with lean fish, olive oil, garlic and herbs supporting gut-friendly fats.
- Plant diversity and a light romesco sauce promote a varied gut microbiome.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Cod
2
piece
Capsicum, red
1
piece
Zucchini
1
piece
Eggplant
0.5
cup
Onion, red
0.5
piece
Garlic
2
piece
Nut, almond
2
tablespoon
Tomato
2
piece
Oil, olive
3
tablespoon
Wine, sherry
1
glass
Bread
1
slice
Paprika powder
0.5
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Lemon
1
piece
Fresh parsley
2
tablespoon
Instructions
1
Preheat oven to 200°C (400°F). Chop red bell pepper, zucchini, eggplant, and red onion into 2.5cm (1-inch) pieces. Place vegetables on a baking tray, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
2
Roast vegetables for 20-25 minutes until tender and slightly caramelized, turning halfway through cooking.
3
While vegetables roast, prepare romesco sauce: In a food processor or blender, combine roasted red pepper (use ½ of the roasted pepper from tray), tomatoes, garlic, almonds, bread slice, smoked paprika, 1 tablespoon olive oil, and sherry vinegar. Blend until smooth but still slightly textured.
4
Season cod fillets with salt and pepper. Heat remaining 1 tablespoon olive oil in a non-stick pan over medium heat. Cook fish for 3-4 minutes per side until golden and cooked through.
5
Arserve roasted vegetables on plates, top with cod fillets, and spoon romesco sauce generously over the fish. Garnish with chopped fresh parsley and lemon wedges.
More Recipes For Your Gut
Nutrition
480 kcal
Calories
28 g
Protein
34 g
Carbohydrates
7 g
Fiber
6 g
Sugar
20 g
Fat
3 g
Saturated fat
1.1 g
Salt
FAQ
Can I substitute cod with another white fish?
Yes; substitute with a firm white fish like haddock, halibut, or hake. Cooking times may vary.
Can I prepare the romesco sauce ahead of time?
Yes; refrigerate for 2–3 days, or freeze up to 1 month. Reblend if needed before serving.
What oven temperature and time are needed for roasting the vegetables?
Roast at 200°C (400°F) for 20–25 minutes, turning halfway.
How many servings does this recipe yield?
Makes 2 servings.
Are there gluten or dairy ingredients in this recipe?
The romesco contains bread; use gluten-free bread if needed. There are no dairy ingredients.
Can I store leftovers and reheat them?
Yes; refrigerate 1–2 days and reheat gently to avoid drying the fish.
How can I adjust the spice or flavor?
Modify the smoked paprika amount and brighten with lemon juice. If you prefer less heat, reduce paprika.
What other vegetables can I swap in?
You can swap with vegetables like peppers, zucchini, eggplant, onions, or add potatoes, broccoli, or mushrooms cut to similar sizes.
Is this recipe suitable for meal prep or weeknight cooking?
Yes; it’s quick for weeknights and scalable for meal prep when stored in portions.
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