Smoky Cod Spaghetti with Roasted Pepper Romesco

Steps

1. Preheat the oven to 425°F (220°C). Line two sheet pans with parchment.
2. On the first pan, toss the red bell pepper strips, the garlic cloves and the zucchini with half of the olive oil, a third of the salt and half of the black pepper; spread in one layer.
3. Roast the vegetables for 15 minutes.
4. Meanwhile, set the cod fillet pieces on the second pan, brush the cod with a quarter of the olive oil, and season the cod with half of the smoked paprika, a third of the salt and the remaining half of the black pepper.
5. Add the almonds to a corner of the vegetable pan, put the pan of cod in the oven too, and roast both for 10 to 12 minutes, until the cod flakes easily and reaches 145°F (63°C) and the almonds are fragrant.
6. While everything roasts, bring the water to a boil in a large pot, add the remaining third of the salt, and cook the spaghetti until al dente. Save 1 cup of the pasta water, then drain.
7. Pick the zucchini off the vegetable pan and set it aside. In a blender, blend the roasted bell pepper, roasted garlic and toasted almonds with the tomato paste, the remaining half of the smoked paprika, the red pepper flakes, half of the lemon juice, the remaining quarter of the olive oil and a splash of the saved pasta water until smooth.
8. Return the spaghetti to the empty pot over low heat, add the pepper sauce and the zucchini, and toss, adding more saved pasta water as needed until glossy.
9. Divide the pasta among 4 bowls, break the roasted cod into large flakes on top, drizzle with the remaining half of the lemon juice and scatter with the parsley.