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Striped Bass with Hazelnut Romesco Sauce

Striped Bass with Hazelnut Romesco Sauce

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 - 4 tablespoons water
  • 4 6 ounces striped bass fillets, about 1 inch thick
  • 1 pound asparagus spears, trimmed
  • Cooking spray
  • Salt
  • Freshly ground black pepper

Directions

  1. Preheat oven to 300 degrees 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 degrees 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.

Note

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

Nutrition Information

Per serving: 405 kcal cal., 23 g fat (3 g sat. fat), 423 mg sodium, 6 g fiber, 7 g sugar, 36 g pro., 90 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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