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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 678.6
  • Total Fat: 23.8 g
  • Cholesterol: 130.4 mg
  • Sodium: 374.1 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 91.1 g

View full nutritional breakdown of Halibut with Chunky Romesco calories by ingredient
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Halibut with Chunky Romesco

Submitted by: H36030


Number of Servings: 6

Ingredients

    Halibut (fish), 6 fillet (remove)
    Pepper, black, 1 dash (remove)
    Almonds, 75 grams (remove)
    *Breadcrumbs, 125 gram(s) (remove)
    Parsley, 1 tbsp (remove)
    *SHERRY WINE VINEGAR, 1 tbsp (remove)
    Pepper, red or cayenne, 0.25 tsp (remove)
    Paprika, 1 tsp (remove)
    Olive Oil, 3 tbsp (remove)
    Garlic, 2 clove (remove)
    Peppers, sweet, red, raw, sliced, 3 cup (remove)


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Directions

Serves 6

1 Preheat the oven to 230C (450F/Gas 8). Brush the bottom of an ovenproof dish with olive oil, and add the fish, skin-side down. Season to taste with salt and pepper.


2 Heat 2 tbsp oil in a heavy frying pan. Add the garlic, almonds, and breadcrumbs, and fry over a medium heat, stirring, for 68 minutes, or until just golden. Do not let the nuts burn. Stir in the parsley, then spoon the mixture over the fish.


3 Bake the fish uncovered for 5 minutes, then loosely cover with foil, and bake for 15 minutes, or until just cooked through. The fish will flake easily when it is ready. Remove from the oven and sprinkle 1 tbsp of the olive oil over the fish.


4 Meanwhile, to make the romesco, combine all the ingredients for the sauce. Serve the fish topped with the sauce, or serve the sauce separately in a bowl.




Number of Servings: 6

Recipe submitted by SparkPeople user H36030.






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