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10-Minute Romesco Sauce For Fish (& More!)
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10-Minute Romesco Sauce For Fish (& More!)

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!

Prep Time
10 mins
Total Time
10 mins
Servings: 4
Calories: 229 kcal
Cuisine: Mediterranean, Spanish

Ingredients

  • 1 cup red bell pepper chopped, from a jar, drained, roasted
  • 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 black pepper
  • ¼ cup olive oil
To serve (optional)
  • potato If you don't want to make potatoes, serve the dish with bread or toast instead, crispy
  • green beans or broccoli, green vegetables
  • 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, pan-fried

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Taste and add more lime juice and/or seasoning to taste.
  4. To serve with fish, heat the sauce gently in a small saucepan. Add a little water to loosen it up if necessary.
  5. 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).

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 229

% 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.