10-Minute Romesco Sauce For Fish (& More!)
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Prep Time
10 mins
-
Total Time
10 mins
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Servings
4
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Calories
229 kcal
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Cuisine
Mediterranean, Spanish
10-Minute Romesco Sauce For Fish (& More!)
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This simple and speedy take on classic Spanish romesco sauce is packed with bold, punchy flavor. Roasted red peppers, almonds, smoked paprika, and a splash of lime juice come together to instantly elevate a plain fish dinner into something you'd happily order at a restaurant. It comes together in just 10 minutes—once you try it, you’ll want to spoon it over everything!
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Ingredients
- 1 cup roasted red peppers (chopped, from a jar, drained)
- ⅓ cup sundried tomatoes (or semi-dried tomatoes) drained if necessary
- ¼ cup almonds unsalted (raw or roasted)
- 1 lice bread (NOTE: this is very OPTIONAL) The bread should be either toasted or day-old. This adds texture, thickness and toasty flavor to the sauce and works especially well if you're serving the romesco as a dip.
- 1 clove garlic peeled
- 1 teaspoon smoked paprika (make it a heaped one!)
- ¼ teaspoon chili flakes (or a large pinch) or cayenne pepper, but just use a small pinch of this at first
- 1 lime (½ - 1, juice only) plus more for squeezing over the fish at the end, if you like
- 1 tablespoon vinegar (red wine vinegar or sherry vinegar are the traditional choices, but any vinegar will work)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
To serve (optional)
- crispy potatoes (If you don't want to make potatoes, serve the dish with bread or toast instead.)
- green vegetables such as green beans or broccoli
- pan-fried white fish Pan-fry on high heat skin-side-down first, then flip. The fish is done when it's white all the way through (usually about 3 to 5 minutes on each side, depending on thickness).
Instructions
- Add all the ingredients to the bowl of a food processor (a small one works well), except for the olive oil. Note: Start by adding the juice of just ½ of the lime, and only add the bread if you want a thicker sauce or plan to use it as a dip.
- Pulse until you have a smooth paste. Then, with the motor running, drizzle in the olive oil until the sauce is thin enough to spread easily over a plate. If it's still too thick, you can also add a drizzle of water.
- Taste and add more lime juice and/or seasoning to taste.
- To serve with fish, heat the sauce gently in a small saucepan. Add a little water to loosen it up if necessary.
- Spread around a quarter of the sauce over each dinner plate and top with crispy potatoes (if you like), green vegetables such as green beans or broccoli, and pan-fried white fish (on the top).
Equipments used:
Notes
- Nutrition: Note that the nutritional information is an estimate based on the sauce only.
- Making the sauce nut-free: Either just skip the nuts altogether, or replace with pine nuts or sunflower seeds. The flavor will be slightly different, but the sauce will still be delicious.
- Serving suggestions: My favorite way to serve romesco is with vegetables and fish on top. However, it also makes a great sauce for spooning over any meat or vegetables, or you can use it as a dip.
- To store: Keep in a clean jar with a lid in the fridge for up to a week. You can also freeze it in either a jar or an airtight container for 1 to 2 months.
Nutrition Information
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Calories
229kcal
(11%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.01g
Sodium
961mg
(40%)
Potassium
477mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
555IU
(11%)
Vitamin C
25mg
(28%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Sodium | 961mg | 40% |
| Potassium | 477mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 25mg | 28% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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