Recipe Description:
Uplevel the taste and nutrition of baked fish by topping with this avocado-based spin on traditional Romesco sauce, a Spanish favorite. Savor in each bite how creamy avocado complements the bold tomato and roasted pepper flavors. Boost satisfaction, color, and nutrition with additional slices of fresh avocado on top. Fiber-containing foods like avocados help drive a feeling of fullness but with fewer calories.
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Servings:
- Recipe serving size: 1 piece fish and 1/4 vegetables
- Number of servings:
Ingredients:
- 1 lb. baby potatoes, rinsed and cut into 1 1/2-inch pieces
- 2 Tbsp. extra-virgin olive oil, divided
- 1/2 tsp. ground black pepper, divided
- 3/4 lb. fresh broccolini, stems peeled and trimmed
- 1 Tbsp. fresh thyme leaves, chopped
- 3 1/2 tsp. red wine vinegar, divided
- 3/4 tsp. salt, divided
- 1/2 tsp. smoked paprika, divided
- 4-5 oz. halibut, cod or other white fish filets, bones and skin removed
- 1 cup (6 oz. jar) water-packed roasted red peppers, drained
- 1 ripe, fresh avocado, halved, pitted, peeled and divided
- 1/4 cup oil-packed sundried tomatoes, drained and chopped
- 1/4 cup toasted almonds or hazelnuts, chopped
- 1 garlic clove, chopped
Instructions:
- Adjust oven rack to middle position. Preheat oven to 450°F.
- Combine potatoes, 2 tsp. oil and 1/4 tsp. black pepper in a large bowl. Transfer onto a large, parchment-lined baking sheet. Bake potatoes for 15 to 20 minutes, until browned and tender.
- Meanwhile, combine broccolini, 2 tsp. oil and 1/4 tsp. black pepper, set aside.
- Combine thyme, 2 tsp. red wine vinegar, 2 tsp. olive oil, 1/2 tsp. salt and 1/4 tsp. smoked paprika, brush mixture onto fish.
- Remove baking sheet from oven and push potatoes to one side, taking up about 1/3 of the sheet. Place broccolini on the center third of the sheet and the fish on the remaining third. Return baking sheet to the oven for 10 minutes or until the fish is opaque at the center, broccolini is bright green and slightly charred, and potatoes are very tender.
- Combine roasted red peppers, half of the avocado, sundried tomatoes, almonds, 1 1/2 tsp. red wine vinegar, garlic, 1/4 tsp. smoked paprika, and 1/4 tsp. salt. Process to make a rustic sauce (not perfectly smooth). Add more vinegar to taste, as needed.
- Top fish with Avocado Romesco Sauce and serve with slices of remaining avocado, potatoes and broccolini. Garnish with fresh thyme leaves if desired.
Notes & Tips:
Fresh cod or other mild white fish can be used in place of halibut.
Nutrition Facts
4 servings per recipe
Serving Size 1 serving (412g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 380 | |
| % Daily Value* | ||
| Total Fat 18g | 23% | |
| Saturated Fat 2.5g | 13% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat | - | |
| Monounsaturated Fat | - | |
| Cholesterol 55mg | 18% | |
| Sodium 240mg | 10% | |
| Total Carbohydrate 30g | 11% | |
| Dietary Fiber 8g | 29% | |
| Total Sugars 5g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 28g | 56% | |
| Vitamin D 5.4mcg | 25% | |
| Calcium 90mg | 8% | |
| Iron 2.8mg | 15% | |
| Potassium 1620mg | 35% | |
| Vitamin A 1030mcg | 110% | |
| Vitamin C 120mg | 130% | |
| Vitamin E 3.8mg | 25% | |
| Vitamin K 15mcg | 10% | |
| Thiamin 0.3mg | 20% | |
| Riboflavin 0.3mg | 25% | |
| Niacin 10.4mg | 60% | |
| Vitamin B6 1.1mg | 60% | |
| Folate 130mcg DFE | 30% | |
| Vitamin B12 1.2mcg | 50% | |
| Pantothenic Acid 1.7mg | 35% | |
| Phosphorus 450mg | 35% | |
| Magnesium 105mg | 25% | |
| Zinc 1.6mg | 15% | |
| Selenium 56mcg | 100% | |
| Copper 0.4mg | 40% | |
| Manganese 0.6mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
