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Hake on Smoked Romesco Sauce
Plato principal

Hake on Smoked Romesco Sauce

45 minPara 2Nutri-Score B€€
de @the_boujee.foodie8 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • hake fillet (or kingfish, skin on)Pescado400 g
  • roasted red peppers (drained, jarred or freshly roasted)Frutas y verduras200 g
  • tomato (ripe, roughly chopped)Frutas y verduras150 g
  • almonds (toasted)Frutos secos y semillas60 g
  • garlic (cloves, peeled)Frutas y verduras2 piezas
  • smoked paprika (generous pinch)Especias5 g
  • lemon (juice and zest)Frutas y verduras1 pieza
  • parsley (fresh, chopped)Frutas y verduras15 g
  • olive oilDespensa60 ml
  • microgreens (to garnish)Frutas y verduras20 g
  • saltEspecias3 g

por ración

Nutrición

503kcal

Carbohidratos
15 g
Proteínas
41 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Batidora de vaso
  • Fuente de horno
  • Sartén

paso a paso

Preparación

  1. Toast the almonds and garlic

    • Warm a little olive oil in a frying pan.
    • Toast the almonds until golden, then add the garlic and cook until fragrant.
    Paso 1

  2. Blend the romesco

    • Add the roasted peppers, tomato, toasted almonds, garlic, smoked paprika, lemon juice and parsley to a blender.
    • Blend with the olive oil and salt until very creamy and smooth.
    Paso 2

  3. Steam the fish

    • Place the hake fillets in a baking dish and season.
    • Steam in the oven until the flesh is opaque and flakes easily.
    Paso 3

  4. Plate

    • Spoon the romesco sauce onto plates.
    • Top with the steamed fish, microgreens, herbs and a squeeze of lemon.
    Paso 4
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