Healthy Mediterranean recipe for 2 people, takes only 15 mins; recipe has white fish, lemon, thyme sprig, olive oil, cauliflower, spring onion, sourdough bread, red chilli, garlic clove, blanched almond, red pepper, tomato and sherry vinegar.
Fish parcels with romesco sauce & veg
Course: Healthy Mediterranean
Servings
2
servings
Prep time
15 mins
Ingredients
- Red Pepper: 2 ready-roasted red peppers, from a jar
- Garlic Clove: 2 garlic cloves, sliced
- Red Chilli: 1 red chilli (deseeded if you don't like it too hot)
- Olive Oil: 2 tbsp olive oil
- Tomato: 1 tomato, peeled (see tip, below)
- Spring Onion: 10 spring onions, ends trimmed, roots left intact
- Lemon: 4 lemon slices
- Sherry Vinegar: 1/2 tsp sherry vinegar
- White Fish: 2 firm white fish fillets (we used cod)
- Cauliflower: 1/2 cauliflower, cut into wedges
- Blanched Almond: 10 blanched almonds
- Thyme Sprig: 2 thyme sprigs
- Sourdough Bread: 1 slice sourdough bread, torn into chunks
Directions
- Heat oven to 200C/180C fan/gas 6. Put each fish fillet on a large piece of baking parchment and top each with a few slices of lemon and a sprig of thyme. Drizzle with 1 tsp of the oil and season. Fold over the top edges of each piece of parchment to make a seal, then scrunch up the ends like a sweet wrapper. Put the parcels on a baking sheet and bake in oven for 15 mins.
- Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins more or until tender. Pat dry, then toss the veg in 2 tsp olive oil and season. In a large frying pan, toast the bread pieces in the remaining oil, then add the chilli and garlic, and cook for 1 min. Tip into a food processor with the nuts, peppers, tomato and vinegar, and pulse until you have a rough paste. Season and put to one side.
- Wipe then heat the frying pan. Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown. Serve alongside the fish and sauce.
