Sea Bream with Romesco and Potatoes
Roasted sea bream fillets with Catalonia’s smoky red pepper and almond sauce and crisp potatoes.
- Cuisine
- Spanish · Catalonia
- Time
- 45 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 1/2 lb potatoes, cut into wedges
- 1/4 cup olive oil
- 4 sea bream fillets
- 1 cup roasted red peppers
- 1/3 cup almonds
- 2 cloves garlic
- 1 tomato
- 1 tbsp sherry vinegar
- 1 tsp smoked paprika
- 1 tsp salt
- 1 lemon
- 4 cups arugula
Method
- Heat the oven to 425°F. Toss the potatoes with 2 tbsp of the oil and half the salt and roast for 20 minutes.
- Blend the peppers, almonds, garlic, tomato, vinegar, paprika and 1 tbsp of oil to a thick sauce.
- Lay the fish on the pan with the potatoes, brush with the last of the oil, season and roast for 10–12 minutes, until it flakes.
- Serve with the romesco, lemon and arugula.
Diets and allergens
Fits: Pescatarian, Dairy-free, Gluten-free
Free from: Gluten, Milk, Egg, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Fish, Sulfites, Tree nuts
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 481 kcal
- Protein
- 32.1 g
- Carbohydrates
- 39 g
- Fat
- 23.2 g
- Fiber
- 5.2 g
- Sodium
- 743 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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