← Back to Search Results
baking Catalonia, Spanish
Halibut with Chunky Romesco

Photo by:
Comments: 0
 

Recipe

A deliciously fresh but gutsy dish, and great for a midweek supper or dinner with friends.

Yield: Makes 6 servings
Prep time: 10 Mins
Cooking time: 30 Mins

Ingredients

  • 6 thick halibut fillets, about 5 oz (140g) each
  • 4 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2 cups fresh bread crumbs
  • ½ cup coarsely chopped natural almonds
  • 2 garlic cloves, finely chopped
  • 3 tbsp chopped parsley 

For the romesco:

  • One 12 oz (350g) jar roasted red peppers, drained, rinsed, and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • ¼ tsp cayenne pepper
  • Pinch of smoked paprika

Directions

1. Preheat the oven to 450°F (230°C). Brush the bottom of a 13 × 9in (33 × 23cm) baking dish with 1 tbsp of the oil. Add the fish, skinned side down. Season with salt and pepper.

2. Heat 2 tbsp of the oil in a large, heavy frying pan over medium heat. Add the bread crumbs, almonds, and garlic and cook, stirring often, until golden. Stir in the parsley. Spoon the mixture over the fish. Cover with aluminum foil and bake for 15 minutes. Uncover and bake 5 minutes more, until the fish is opaque when pierced with a knife.

3. Meanwhile, to make the romesco sauce, pulse the red peppers, oil, vinegar, cayenne, and paprika in a food processor. Transfer the sauce to a serving bowl.

4. Remove the fish from the oven and drizzle with the remaining 1 tbsp olive oil. Serve hot, topped with the romesco sauce.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

510kcal (25%)
165mg (17%)
77mg (129%)
168mcg RAE (6%)
912mg
166mg
37g
5g
4g
32g
45mg (15%)
635mg (26%)
3g (17%)
26g (39%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
martin-yans-china Martin Yan's China
by Martin Yan
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
cook-with-jamie Cook with Jamie
by Jamie Oliver
good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
desserts-4-today Desserts 4 Today
by Abby Dodge
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
new-american-table New American Table
by Marcus Samuelsson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?