Meanwhile, place a large skillet over medium heat. Once pan is hot, add 1 1/2 tablespoons olive oil and heat just until fragrant, a few seconds. Add garlic and sauté 30 seconds, stirring constantly. Stir in tomatoes, vinegar, and salt. Turn heat to high and bring to simmer; then reduce heat and simmer 5 minutes. Add pine-nut mixture, wine, white pepper, and smoked paprika and simmer 3 minutes more. Once done, remove cod from oven and serve immediately, topped with Romesco sauce.