Preheat oven to 425 degrees. Halve potatoes lengthwise. Lay flat and cut lengthwise into wedges, about ½ inch thick. Cut broccoli lengthwise into slices, about ½ inch thick.

Place potatoes on a lightly oiled, foil-lined baking sheet. Drizzle with cooking oil. Season with salt and pepper. Stir to coat. Roast 18-22 minutes, or until lightly browned and tender, flipping halfway through. (You'll finish the potatoes in Step 6.)

Pat cobia fillets dry with paper towels. Season with chorizo-style seasoning, salt, and pepper. Heat a drizzle of cooking oil in a medium oven-safe sauté pan (large pan for 4 servings) over medium-high heat. Add cobia to hot pan. Sear 2-3 minutes, or until lightly browned on one side. Flip cobia. Transfer pan to oven. Roast 4-5 minutes, or until fully cooked.

Heat a drizzle of cooking oil in a large sauté pan over medium heat. Add broccoli. Season with ¼ teaspoon salt (½ teaspoon for 4) and a pinch of pepper. Cook 3-5 minutes, or until broccoli is crisp-tender, stirring occasionally.

Combine sour cream and 1 tablespoon romesco sauce (2 tablespoons for 4 servings) in a small bowl. Season with a pinch of salt and a pinch of pepper. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.

Place roasted potatoes and remaining romesco sauce in a medium bowl. Season with salt and pepper. Toss to coat.

Divide romesco potatoes and sautéed broccoli between plates. Serve chorizo-spiced cobia alongside. Drizzle cobia with roasted red pepper crema. Enjoy!