- 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
Halibut with Chunky RomescoSubmitted by: H36030
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)
1 Preheat the oven to 230°C (450°F/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 6–8 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.