Cut the potatoes into regular sized wedges, then add them into a stock pot in a flat layer, fill with water, just enough to barely cover the potatoes, season generously with sea sat and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in the hazelnuts and almonds, mix continuously, after about 4 minutes and the nuts are lightly pan roasted, remove them from the pan and turn off the heat

To make the romesco sauce. add the roasted red bell peppers into a food processor, along with the tomato paste, cloves of garlic, toasted almonds & hazelnuts, red wine vinegar and olive oil, season with sea salt & black pepper, run the food processor for 1 minute or until you get a thick and creamy sauce, set aside

Heat the same fry pan with a medium heat

In the meantime, add the cod fillets over some paper towels and pat dry, then drizzle with olive oil and rub all over the fillets, season with sea salt & black pepper on both sides

Add the cod fillets into the hot pan, cook for 3 to 4 minutes per side or until just cooked through, set aside

After 20 to 25 minutes and the potatoes wedges are cooked through, you can always pierce them with a tothpick, remove them from the stock pot

Add some of the romesco sauce into a serving dish, top off with some potatoes wedges, season them with sea salt & black pepper, add in one of the cod fillets and sprinkle with chopped parsley, enjoy!