Basque-Style Roasted Cod
Chef Sandra serves oven-roasted cod with a medley of sweet bell peppers, zucchini, and hearty brown rice for a balanced, nourishing plate. A bright Basque sauce, made with roasted peppers, plum tomato, and smoked paprika, comes on the side.
Nutritional facts
Protein
34g
Carbs
50g
Calories
580kcal
Fat
28g
Ingredients
Cod, Red Bell Pepper, Zucchini, Yellow Bell Pepper, Brown Rice, Plum Tomato, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Onion, Sherry Vinegar, Italian Parsley, Garlic, Kosher Salt, Thyme, Granulated Garlic, Black Pepper, Garlic Powder, Oregano, Sweet Paprika, Lemon Zest
Contains fish.
Reviews
3.0
Based on 11 reviews
El · 06/26/26
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About Sandra Cordero
Chef Sandra Cordero is a champion of Spanish cuisine, culture & hospitality in Los Angeles. Growing up half-Spanish & half-Dutch, Chef Cordero spent her school years in Amsterdam & her summers in Spain on the family farm in Galicia. She started working in restaurants as a teenager, traveled the world in her 20’s & ended up in NYC.Her culinary career began in Los Angeles, where she worked for many acclaimed chefs before opening her own restaurant, Gasolina Cafe. There, she introduced Paella Nights to LA & kept Valley residents’ bellies full with Spanish-inspired, seasonal all-day staples for more than a decade.
At her Santa Monica restaurant & tapas bar, Xuntos, which means “together,” she serves authentic & modern Tapas, sharing her passion for Spanish food with much-loved family recipes from her summers in Spain. She is an advocate for equality in her industry, a co-founder of Regarding Her, which supports women in hospitality, and a member of The World Central Kitchen Chefs Corps, feeding her community when they are most in need.
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