Hake with cheat’s romesco sauce
Using jarred red peppers to make this romesco-style sauce is a great little cheat for a midweek meal. Warm the sauce gently before serving if preferred.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Ingredients
- 250g Essential Whole Grain Rice, rinsed
- 300g pack Tenderstem broccoli spears, trimmed
- 100g skin-on almonds
- 1 clove/s garlic, roughly chopped
- 465g jar roasted red peppers, drained and roughly chopped
- 2 tbsp Cooks’ Ingredients Sun Dried Tomato Paste
- ½ tsp hot smoked paprika
- ½ x 25g pack flat leaf parsley, leaves roughly chopped, plus extra leaves to garnish
- 1½ tbsp red wine vinegar
- 2 x 200g packs Essential South African Hake Fillets
- 1½ tbsp Essential Olive Oil
Method
Heat the grill to high. Cook the rice according to pack instructions. Cut the broccoli spears into thirds and add to the rice 3-4 minutes before the end of cooking time. Drain well.
Meanwhile, put the almonds into a food processor and whizz until the nuts are the size of breadcrumbs. Add the garlic, peppers, tomato paste, paprika, parsley and vinegar, then blitz until it forms a thick paste. Season.
Season the hake, drizzle with oil and put on a foil-lined baking sheet. Grill for 8-10 minutes, until the fish is cooked through, opaque and flakes easily with a fork.
Divide the rice and broccoli between plates and top with the hake fillets. Spoon the romesco over the fish, scatter with extra parsley leaves and serve.
Cook’s tip
This romesco sauce goes well with grilled chicken or vegetables and works as a quick pasta sauce or a dip with crudités.
Chop the nuts by hand, then add the peppers, using the knife to cross-chop over everything for a chunky paste. Transfer to a bowl and mix in the remaining ingredients.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,315kJ/ 553kcals |
|---|---|
Fat | 23g |
Saturated Fat | 2.7g |
Carbohydrates | 46g |
Sugars | 5.1g |
Fibre | 6.9g |
Protein | 38g |
Salt | 1g |