Carb-Conscious Fish and Romesco Salsa

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs zucchini
• 1head broccoli
• 1bunch parsley
• 1clove garlic
• 20g slivered almonds
• 10g Spanish seasoning
• 280g basa centre-cut portions
• 23ml olive oil
• 23ml extra virgin olive oil
• 15ml red wine vinegar
• 1pinch pinch of sugar

Method

1. Step 1 — Prep ingredients
   Thinly slice the capsicum. Halve the zucchini lengthwise, then cut into 2cm chunks. Coarsely chop the broccoli stem, then cut the head into small florets. Reserve a few whole leaves, then finely chop the parsley, discarding the stems. Finely chop the garlic, then using the flat side of the knife, mash to a paste (see cooking tip).
2. Step 2 — Char capsicum
   Heat 1 tsp olive oil in a medium frypan over high heat. Cook the capsicum, stirring occasionally, for 4-5 mins until lightly charred. Add 2 tbs water and cook, stirring, for 2-3 mins until the water is evaporated and the capsicum is softened. Remove from the pan. Cool slightly, then finely chop the capsicum. Reserve the pan for cooking the vegetables.
3. Step 3 — Toast almonds
   While the capsicum is cooking, put the almonds in a cold separate medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Cool slightly, then coarsely chop. Reserve the pan for cooking the fish.
4. Step 4 — Make romesco salsa
   Put the capsicum, almonds, parsley, garlic, 1½ tbs extra virgin olive oil, 3 tsp red wine vinegar and a pinch of sugar in a bowl. Season with salt and pepper and stir to combine.
5. Step 5 — Cook vegetables
   Heat 2 tsp olive oil in the reserved pan over medium-high heat. Stir-fry the broccoli stem for 3 mins. Add the broccoli florets and stir-fry for 3 mins. Add 1 tsp olive oil and the zucchini and stir-fry for 2 mins. Add 2 tbs water and cook, covered, for 1-2 mins until the water is evaporated and the vegetables are tender. Season with salt and pepper.
6. Step 6 — Cook fish and serve
   Meanwhile, put half the Spanish seasoning* in a shallow dish. Add the fish and turn to coat. Season with salt and pepper. Heat 2 tsp olive oil in the reserved pan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through. Divide the fish, vegetables and salsa among plates. Scatter with reserved parsley to serve.

Allergens

Sulphites, Almond, Fish