- Skill Level: Intermediate
- Serves: 4
- Start to Finish: under 1 hour
- Prep: 15 minutes
- Cook: 35 minutes
- 423mg (18%) Sodium
- 15g Carbs
- 6g Fiber
- 23g (36%) Fat
- 3g (14%) Saturated Fat
- 7g Sugars
- 36g Protein
- 90mg (9%) Calcium
- 5mg (30%) Iron
- 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
- Freshly ground black pepper
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.