Romesco Sauce with Roasted Fish

Name: Romesco Sauce with Roasted Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Pan Roasted Halibut; 6 (4 ounce) filets Halibut; 4 tablespoons olive oil; 1 (28 ounce) can Peeled Plum Tomatoes; 3 medium zucchini; Sea salt and ground black pepper to taste; Marinara Sauce; 1 (16 ounce) jar roasted red peppers; 3 garlic cloves; 1 cup unsalted toasted almonds; 1 small jalapeno pepper; 1/4 cup San Marzano Style Chopped Tomatoes with Sea Salt; 2 tablespoons smoked paprika; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 2 tablespoons lime juice; salt and freshly ground black pepper; fresh parsley

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Serves:

6 people

Prep Time:

15 minutes

Cook Time:

30 minutes

This sheet pan meal has roasted halibut (or cod), roasted tomatoes and zucchini that is so quick and easy to make. The smokey romesco sauce livens up the fish and veggies for an easy and delicious meal. Romesco is a rich, tomato-based sauce that was often made by fishermen to eat with their daily catch. This smoky sauce is delicious over mild fish, on roasted vegetables, or as a bruschetta. If you have the time, let the sauce sit at room temperature for an hour so the flavors can blend.

Ingredients

Copy Ingredients

Pan Roasted Halibut
6 (4 ounce) filets Halibut, could also use cod, salmon or steelhead trout
4 tablespoons olive oil
1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, rinsed and drained, then cut into half lengthwise
3 medium zucchini, cut into quarters lenghtwise or 1/2 inch slices
Sea salt and ground black pepper to taste
Marinara Sauce
1 (16 ounce) jar roasted red peppers, drained
3 garlic cloves, peeled
1 cup unsalted toasted almonds
1 small jalapeno pepper, cut in half and seeds removed, or leave for more heat
1/4 cup Tuttorosso® San Marzano Style Chopped Tomatoes with Sea Salt
2 tablespoons smoked paprika
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice, about 1 large lime
salt and freshly ground black pepper
fresh parsley, chopped for garnish

Instructions

Preheat oven to 400ºF
Line a baking sheet with foil and parchment paper. Place the halibut, cut whole canned tomatoes, and zucchini on the tray. Drizzle everything with olive oil and season with salt and ground pepper.
Place in the oven and roast for 30 minutes. Depending on the thickness of your fillets, time can vary. Check for an internal temperature of 145ºF.
To make Romesco sauce, in a blender or food processor add the roasted red peppers, garlic, almonds, jalapeno, and tomatoes. Blend until smooth, about 2 minutes. Add the smoked paprika, olive oil, vinegar, lime juice, and blend for another 2 minutes then season with salt and pepper and taste, adjust as needed.
Serve romesco sauce with fish and veggies, garnish with chopped parsley.

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Romesco Sauce with Roasted Fish

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