Haddock with Homemade Romesco Sauce
& Roasted Fingerling Potatoes
Cooking time
40 minutes
Servings
2 / 4
Calories
538 /serving
Romesco sauce traces its roots to beautiful Spain. A rustic sauce composed of roasted bell peppers and toasted nuts, it is often served with grilled meats, poultry or fresh fish. In the Goodfood test kitchen we have come with a quick method for preparing this unbeatable Catalonian classic. We are serving it over top flakey pan-seared haddock and oven roasted fingerling potatoes. A dish full of colour and flavour we guarantee you will be swooning!
We will send you:
- 300g Haddock
- 2 Garlic cloves
- 340g Fingerling potatoes
- 1 Bell pepper
- 1 Tomato
- 1 Bunch of parsley
- 30ml Sherry vinegar
- 30g Hazelnuts
- 2g Smoked paprika
You will need:
Medium pan (non-stick if possible)
Sheet pan
Olive oil
Salt & pepper
Total Fat
25 g
Saturated Fat
3 g
Sodium
143 mg
Total Carb
50 g
Sugars
8 g
Protein
40 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 475 °F. Halve the tomato lengthwise. Core the bell pepper, and quarter lengthwise. Cut the potatoes into bite-sized pieces. Roughly chop the hazelnuts. Pick the parsley leaves off the stems; roughly chop the leaves.
Roast the vegetables
Place the tomato, bell pepper and garlic cloves on half a line sheet pan. Place the potatoes on the other half. Toss the vegetables with a drizzle of olive oil; season with the paprika and S&P. Arrange the potatoes cut side down and bell pepper and tomato skin side down. Roast, 22 to 24 minutes, flipping halfway through, until potatoes are golden brown and the peppers are softened. Remove from the oven and set aside to cool.
Toast the hazelnuts
While the vegetables roast, in a medium pan (nonstick, if possible), add the nuts and toast, stirring frequently, 2 to 3 minutes, until lightly browned and fragrant. Transfer immediately to a plate.
Cook the haddock
Heat the reserved dry pan on medium-high. Add a drizzle of olive oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with S&P. Add the fillets to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
Prepare the romesco sauce
While the haddock cooks and once the vegetables are cool enough to handle, carefully transfer the roasted garlic cloves, bell pepper and tomato to a cutting board; finely chop. Transfer to a bowl. To the bowl of chopped roasted vegetables add the hazelnuts, as much vinegar as you’d like and a drizzle of olive oil; season with S&P to taste.
Plate your dish
Divide the roasted potatoes and cooked haddock between your plates. Top with as much of the romesco sauce as you’d like. Garnish with the parsley and serve any remaining sauce on the side. Bon appétit!
