HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH
White fish is such a good source of lean protein and this herby baked cod with fresh greens makes a tasty, low-calorie, healthy supper option
Provided by Sara Buenfeld
Categories Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
- Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
- Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.
Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
HAZELNUT CRUSTED HALIBUT WITH GARLIC MASHED POTATOES
This is a lovely meal of pan roasted halibut with rich and creamy garlic mashed potatoes. A true romantic meal for 2!
Provided by JasLak
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
- Preheat an oven to 500 degrees F (260 degrees C).
- While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
- Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
- Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
- To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.
Nutrition Facts : Calories 1038.4 calories, Carbohydrate 52.4 g, Cholesterol 191.2 mg, Fat 73.9 g, Fiber 6.6 g, Protein 45 g, SaturatedFat 35.4 g, Sodium 1652.6 mg, Sugar 4.3 g
COD WITH ROMESCO AND HAZELNUTS
If you're going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.
Provided by Andy Baraghani
Categories Bon Appétit Seafood Cod Fish Summer Healthy Broil Bell Pepper Tomato Parsley Soy Free Dairy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes; let cool. Lightly crush with a flat-bottomed glass. Mix in a small bowl with 2 Tbsp. oil; season with salt.
- Heat broiler. Broil peppers and tomato (skin side up) on a rimmed baking sheet, turning peppers occasionally, until skins are charred and flesh is softened, 12-15 minutes. Remove from oven and reduce temperature to 350°F.
- Transfer peppers to a medium bowl, cover with plastic wrap, and let sit 10 minutes. Remove skins and seeds from peppers; discard. Coarsely chop flesh. Remove tomato skin; discard. Smash peppers and tomato with a mortar and pestle, shielding the top with your other hand, until saucy (you can also pulse in a food processor). Transfer to a clean medium bowl and mix in garlic, vinegar, paprika, cayenne, and 4 Tbsp. oil; season romesco with salt. Let sit 15 minutes.
- Meanwhile, place fish on a rimmed baking sheet and rub with 2 Tbsp. oil; season both sides with salt. Bake until cooked through (a paring knife should easily slip through flesh), 10-12 minutes. Remove from oven and finely grate some zest from lemon over.
- Cut lemon in half and squeeze 2 Tbsp. juice into a small bowl. Add parsley and a pinch of salt. Drizzle with oil and toss to coat. Spoon romesco onto plates, top with hazelnuts, then fish. Scatter parsley salad over.
HALIBUT IN HAZELNUT ROMESCO WITH POTATOES
Provided by Tori Ritchie
Categories Fish Potato Tomato Broil Low Cal High Fiber Mother's Day Dinner Halibut Fall Anniversary Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat broiler. Place tomato on rimmed baking sheet and broil until skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel skin off tomato, then cut in half and squeeze out seeds.
- Chop nuts in processor; add tomato, piquillo peppers, 2 tablespoons olive oil, garlic, paprika, vinegar, salt, and cayenne, then puree. Transfer romesco sauce to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Melt butter with remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer halibut to plate.
- Add broth to same skillet and bring to boil; stir in romesco sauce. Add halibut; reduce heat to medium-low, cover, and simmer until halibut is opaque in center, about 2 minutes. Transfer halibut to plates. Place steamed potatoes alongside. Spoon romesco sauce over; sprinkle with parsley, if desired, and serve.
- Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
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- Preheat oven to 350º. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7–10 minutes; let cool. Smash hazelnuts in a mortar and pestle until very coarsely ground. (Alternatively, you can crush using the bottom of a mug or small saucepan.) Transfer to a small bowl. Stir in 2 Tbsp. oil and season with salt; set aside.
- Place a rack in upper third of oven and heat broiler. Broil peppers and tomatoes, skin side up, on a rimmed baking sheet, turning peppers occasionally, until charred all around and flesh is soft, 12–15 minutes.
- Slip off tomato skins; discard. Transfer peppers to a medium bowl and cover with plastic wrap so they can steam a bit (this extends the cooking and also makes the charred peels easier to remove). Peel peppers (flesh should feel slippery) and discard seeds; coarsely chop. Transfer peppers and tomatoes to a mortar and pestle and smash, covering the mortar slightly with your hands to prevent juices from splattering everywhere, until mixture achieves a saucy consistency. (You can also do this by pulsing in a food processor.)
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- Remove seeds from peppers and cut them and tomatoes in half and place on a baking sheet covered baking tray. Drizzle 3 TBS of olive oil evenly on them so they are coated. Place skin side up under the broiler for 15 minutes until skin is charred and the body is cooked.
- Remove from broiler, place PEPPERS ONLY in a bowl and cover with plastic wrap, let stand for 10 minutes. Remove skin (and discard) from both peppers and tomatoes and place in a food processor. Add salt, pepper, chili flakes, paprika, vinegar and 4 TBS of olive oil. Pulse to blend, don't blend to much, you want a chunky salsa rather than a thin sauce. Set Romesco sauce aside.
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5/5 Total Time 30 minsServings 1.5
- Roast the red bell pepper directly over a gas flame or under a preheated broiler, turning, until charred all over; let cool. Discard the charred skin, stem and seeds. Coarsely chop the bell pepper.
- In a medium skillet, melt the butter in 1 tablespoon of the olive oil. Add the bread cubes and cook over moderate heat, tossing, until crisp, about 3 minutes. Let cool.
- In a food processor, combine the roasted pepper, toasted bread cubes, sherry vinegar, tomato paste, garlic and hazelnuts and puree. With the machine on, slowly pour in the remaining 1/4 cup of olive oil. Season the romesco sauce with salt and pepper.
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