Roasted Fish With Romesco Salsa

By Lidey Heuck

Published Jan. 7, 2021

Roasted Fish With Romesco Salsa
Julia Gartland for The New York Times (Photography and Styling)
Total Time
25 minutes
Rating
4(151)
Comments
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Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and smoky sauce. In this zippy weeknight recipe, the same ingredients are roughly diced to form a chunky and tangy salsa that’s spooned over simply roasted fish. Good-quality red wine vinegar can be substituted for sherry in a pinch. The bread and almonds are added to the salsa at the last minute so they retain a bit of their crunch. Serve this dish with sautéed greens drizzled with olive oil, and couscous or rice if you want more a little more heft.

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Ingredients

Yield:4 servings
  • 1medium tomato, cored, seeded and cut into small dice
  • ½cup (drained) jarred roasted red peppers, cut into small dice
  • 1garlic clove, finely grated
  • Pinch of smoked or sweet paprika
  • 2teaspoons sherry vinegar (or good-quality red wine vinegar)
  • Olive oil, as needed
  • ½packed cup coarsely torn pieces of bread (about 1 ounce)
  • ¼cup raw almonds, coarsely chopped
  • 4(6-ounce) skinless mild white fish fillets, such as cod or halibut
  • Kosher salt and black pepper
  • 2tablespoons chopped fresh parsley
  • Coarse sea salt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

269 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 35 grams protein; 565 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.

  2. Step 2

    In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.

  3. Step 3

    Carefully wipe out any crumbs from the pan with a paper towel, then add a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, for about 3 minutes, or until golden brown. Transfer to the board with the bread and set aside to cool.

  4. Step 4

    Pat the fish dry with a paper towel and place on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.

  5. Step 5

    Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.

Ratings

4 out of 5
151 user ratings
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Comments

Pond and Woods

Made it for dinner last night on a whim. Didn't have parsley but had a sheaf of fresh chives and would recommend them as an upgrade for those who found this too bland. I definitely added more than a 'pinch' of smoked paprika because we love paprika and coupled that with a heavy pinch of Maldon salt flakes to draw some of the liquid out of the tomatoes and make it more 'saucy'. Our fish of the day was Orange Roughy. All diners expressed delight.

Bazz

We really loved this. I took the suggestion of others to add chopped chives and ended up keeping the bread crumb topping separate, rather than mixing it with the tomato-pepper salsa. It made for a nice crunchy topping. I thought it was plenty flavorful but you could add a squeeze of lemon on top for extra acid.

Bridget G

I made a half-order as there are only two of us, and it was the perfect size. I loved it - thought it was really fresh and light; he thought it was bland. (Maybe he and commenter "A" have similar taste buds...) I went a little heavy on the almonds, because I love the crunch. Served it with crispy rice (had some leftover pilaf in the fridge) and asparagus.

JH

Because there were comments about it being too bland, I added a plane-grated shallot clove and a large garlic clove to the tomato-pepper mix. I didn't have a jar of roasted peppers, so I blister-roasted an orange pepper that I did have. For the fish: branzino fillets because I couldn't get the recommended cod or halibut; For the crunchy topping, I broke up 2 handfuls of store-bought Caesar bread crumbs to mix with the almonds, parsley; added Maldon salt instead of sea salt. I'll make it again.

Judi M.

Mixed reviews. I loved the salsa, even though its preparation was time-consuming and labor-intensive, while DH thought it added nothing to a wonderful halibut fillet. There are lots of NYT meals that appeal to both of us, so this one won’t be repeated.

Enid Keyser

Very nice deconstructed Romesco. Will serve to guests. Had it with grouper.

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