Spanish

Halibut with Chunky Romesco is for Dinner.

Halibut with Chunky Romesco takes 10 minutes to prepare.

Halibut with Chunky Romesco takes 30 minutes to cook.

Halibut with Chunky Romesco makes 6 servings.

The ingredients for Halibut with Chunky Romesco are:

Halibut (fish), 6 fillet (remove)
Pepper, black, 1 dash (remove)
Almonds, 75 grams (remove)
*Breadcrumbs, 125 gram(s) (remove)
Parsley, 1 tbsp (remove)
*SHERRY WINE VINEGAR, 1 tbsp (remove)
Pepper, red or cayenne, 0.25 tsp (remove)
Paprika, 1 tsp (remove)
Olive Oil, 3 tbsp (remove)
Garlic, 2 clove (remove)
Peppers, sweet, red, raw, sliced, 3 cup (remove)

Here is how you make Halibut with Chunky Romesco:

Serves 61 Preheat the oven to 230?C (450?F/Gas 8). Brush the bottom of an ovenproof dish with olive oil, and add the fish, skin-side down. Season to taste with salt and pepper. 2 Heat 2 tbsp oil in a heavy frying pan. Add the garlic, almonds, and breadcrumbs, and fry over a medium heat, stirring, for 6?8 minutes, or until just golden. Do not let the nuts burn. Stir in the parsley, then spoon the mixture over the fish. 3 Bake the fish uncovered for 5 minutes, then loosely cover with foil, and bake for 15 minutes, or until just cooked through. The fish will flake easily when it is ready. Remove from the oven and sprinkle 1 tbsp of the olive oil over the fish. 4 Meanwhile, to make the romesco, combine all the ingredients for the sauce. Serve the fish topped with the sauce, or serve the sauce separately in a bowl. Number of Servings: 6Recipe submitted by SparkPeople user H36030.

The nutritional information for Halibut with Chunky Romesco is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 678.6

• Total Fat: 23.8 g
• Cholesterol: 130.4 mg
• Sodium: 374.1 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 3.8 g
• Protein: 91.1 g

Halibut with Chunky Romesco is Spanish cuisine.