Grilled Cod

First, make the romesco sauce by adding 2 teaspoons of olive oil to a non-stick pan along with the peppers and almonds. Cook over medium heat for 4 minutes then add the garlic, tomatoes, paprika, cayenne and vinegar. Cook for 3–4 minutes then add a pinch of salt and pepper. Transfer to a food processor or blender and while machine is running, add the extra virgin olive oil. If the consistency is a bit loose, add 1–2 more tablespoons of oil. Check for seasoning, you may need more salt and vinegar.

For the cod, heat one half the grill to medium-high and the other half to low. Cut two 12-inch pieces of Reynolds Kitchens^® Unbleached Parchment Paper, then fold over each piece and use a scissors to cut a half heart shape. Open the parchment paper and place the fish in the middle of one side of the heart. Season each cod filet with a shot of oil, a generous pinch of salt, and some pepper. Arrange the tomatoes, dill, lemon slices, asparagus, and olives around the fish. It’s nice to tuck some lemon slices under the fish. Securely close the parchment pouches by starting at the bottom of the heart and folding the paper over itself. This will create a tight seal and form the package.

Place both parchment pouches on the cool side of the grill, close the lid, and cook for 10–12 minutes, or until the fish flakes apart with a fork. After 10 minutes, you can cut the pouch open a bit to test the fish. If using an oven, bake on a sheet tray at 350 F for 12–14 minutes. Allow the fish to rest for 3 minutes after it comes off the grill, cut the parchment paper and transfer to a plate. Enjoy!