Striped Bass with Hazelnut Romesco Sauce
Striped Bass with Hazelnut Romesco Sauce

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 15 minutes
  • Cook: 35 minutes

Nutrition Facts

Amount per serving:
Total Calories: 405kcal (20%)
  • 423mg (18%) Sodium
  • 15g Carbs
  • 6g Fiber
  • 23g (36%) Fat
  • 3g (14%) Saturated Fat
  • 7g Sugars
  • 36g Protein
  • 90mg (9%) Calcium
  • 5mg (30%) Iron
405kcal (20%)423mg (18%)15g6g23g (36%)7g36g3g (14%)
Flake this lean fish with nuts for a sweeter, richer flavor.

Ingredients:

  • 1/2 cup hazelnuts
  • 2 1/2 tablespoons olive oil, divided
  • 3/4 cup chopped onion
  • 3 garlic cloves, roughly chopped
  • 1 cup chopped jarred roasted red bell peppers
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 canned chipotle pepper, seeded and chopped
  • 1 teaspoon sweet paprika
  • 2 to 4 tablespoons water
  • 4 6-ounce striped bass fillets, about 1 inch thick
  • 1 pound asparagus spears, trimmed
  • Cooking spray
  • Salt
  • Freshly ground black pepper

Directions:

Directions

1. Preheat oven to 300°F. Spread hazelnuts on a baking sheet and roast 8 minutes or until lightly browned, shaking halfway through. Wrap nuts in a dish towel and rub until most of the papery skins have come off. Transfer nuts to a food processor. Raise oven temperature to 450°F.

2. Heat 1 tablespoon oil in a skillet over medium. Add onion, season with salt and pepper, and cook until lightly browned. Add garlic and cook until golden. Add peppers, tomato paste, and vinegar; stir for about 2 minutes or until vegetables are coated with tomato paste and vinegar has nearly evaporated; add to food processor.

3. Add chipotle and paprika, and process until a thick, spreadable sauce forms. Add 2 tablespoons of the water and process to thin slightly. Taste; season with salt and pepper if desired. For a thinner consistency, add remaining water.

4. Arrange fish and asparagus separately on 2 baking sheets coated with cooking spray. Drizzle with remaining oil and season with salt and pepper.

5. Roast for 8 to 10 minutes or until fish is opaque in the center and asparagus is tender.

6. Divide asparagus spears and fish fillets among 4 plates; spread 1/4 cup sauce over each fillet and serve.

Nutritional information includes 1/8 teaspoon of added salt per serving.

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