Spanish cod fillet with almond romesco sauce and roasted potatoes

Preheat the oven to 200 °C. Wash the kapia peppers, place them on a baking sheet lined with baking paper, and roast for 25–30 minutes until their skin blackens and blisters. Remove them from the oven, place them in a bowl, cover with foil for 10 minutes, then easily peel off the skins and remove the seeds and cores.

Wash and peel the potatoes, then cut them into approximately 2 cm cubes. Parboil in lightly salted water for 8–10 minutes until half-tender, then drain thoroughly and let the steam evaporate.

In a dry pan over medium heat, toast the almonds for 2–3 minutes until golden, being careful not to let them burn, then set aside to cool.