Fish parcels with romesco sauce & veg

Fish parcels with romesco sauce & veg

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(2 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 2
Romesco sauce is made from peppers, almonds, chilli and garlic. Team with white fish and a cauliflower and spring onion mix

Nutrition and extra info

  • leftover romesco sauce only
  • Healthy

Nutrition: per serving

  • kcal435
  • fat19g
  • saturates3g
  • carbs27g
  • sugars8g
  • fibre6g
  • protein38g
  • salt0.7g
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Ingredients

  • 2 firm white fish fillets (we used cod)
  • 4 lemon slices
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 thyme sprigs
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ cauliflower, cut into wedges
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 10 spring onions, ends trimmed, roots left intact
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 slice sourdough bread, torn into chunks
  • 1 red chilli (deseeded if you don't like it too hot)
  • 2 garlic cloves, sliced
  • 10 blanched almonds
  • 2 ready-roasted red peppers, from a jar
  • 1 tomato, peeled (see tip, below)
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ tsp sherry vinegar

Method

  1. Heat oven to 200C/180C fan/gas 6. Put each fish fillet on a large piece of baking parchment and top each with a few slices of lemon and a sprig of thyme. Drizzle with 1 tsp of the oil and season. Fold over the top edges of each piece of parchment to make a seal, then scrunch up the ends like a sweet wrapper. Put the parcels on a baking sheet and bake in oven for 15 mins.

  2. Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins more or until tender. Pat dry, then toss the veg in 2 tsp olive oil and season. In a large frying pan, toast the bread pieces in the remaining oil, then add the chilli and garlic, and cook for 1 min. Tip into a food processor with the nuts, peppers, tomato and vinegar, and pulse until you have a rough paste. Season and put to one side.

  3. Wipe then heat the frying pan. Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown. Serve alongside the fish and sauce.

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Comments, questions and tips

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aheffron
20th May, 2014
5.05
We love this simple romesco sauce! It's become a staple in our house. I only drop a star because we have not repeated the rest of the recipe
reevey
14th Feb, 2014
Easy meal packed full of flavour. My fish took a bit longer than the recipe but it was a thick piece of cod. Easy to adapt for one and adjustable taste to suit personal liking. Cauliflower cooked just right and tasted gorgeous, would eat it again and used the cauliflower as a side dish with other meals
michellestack21
23rd Jan, 2014
Maybe just the organic cauliflower I bought but I steamed for three times longer than the recipe and it was still barely edible. Sauce was just okay. Altogether just okay.
charlotte_joanne
9th Jan, 2014
4.05
The sauce and fish are delicious - its a lovely quick supper. The cauliflower/ spring onion side is rather boring and I would leave it out another time and add another vegetable mix with more flavour!
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