Spanish fish and potatoes with romesco sauce

Cut three washed medium waxy potatoes into wedges, skins on.

Lay the wedges flat in a stock pot, barely cover with water, season generously with sea salt and heat on high.

Heat a large nonstick fry pan over medium heat and toast 10 raw hazelnuts and 10 raw blanched almonds, stirring continuously, 3 to 4 minutes, until lightly pan roasted; remove and turn off the heat.

In a food processor combine two large jarred roasted red bell peppers, 65 g tomato paste, 2 garlic cloves, the toasted nuts, 5 ml red wine vinegar and 60 ml extra virgin olive oil; season with sea salt and black pepper.

Process about 1 minute until creamy; add more olive oil if too thick.

Pat three 200 g cod fillets completely dry on paper towels, rub with a little olive oil and season both sides with sea salt and black pepper.

Heat the same pan over medium heat; cook the fillets in a single, evenly spaced layer 3 to 4 minutes per side until just cooked through.

Boil the potatoes 20 to 25 minutes in all, until a toothpick pierces them easily.

Spread romesco on a serving plate, add potato wedges seasoned with sea salt and pepper, top with a fish fillet and garnish with chopped parsley.