Serves
4
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 2 tablespoons olive oil
- ½ cup roasted red pepper strips
- 1-2 teaspoons smoked paprika
- 390g jar Leggo's Tomato & Adelaide Hills Chardonnay Pasta Sauce
- ½ cup toasted flaked almonds, plus extra, for serving
- 4 firm white fish fillets (cod, ling or pollock)
- 300g mixed steamed greens
- Lemon wedges, for serving
Method
STEP 1To make Romesco sauce, heat 1 tablespoon oil in a saucepan over medium heat. Add red peppers, paprika and cook for 2-3 minutes or until fragrant. Stir in Leggo's Gourmet Pasta Sauce and simmer until warmed through.
STEP 2
Meanwhile, heat remaining oil in a large frypan over high heat. Cook fish fillets until golden and cooked through. Set aside and keep warm.
STEP 3
Remove Romesco sauce from heat, add almonds and blitz with a stick blender until smooth.
STEP 4
Spoon Romesco sauce on the base of 4 serving plates and top with cooked fish. Serve with steamed greens and a lemon wedge on the side.
Tips
The sauce can be made ahead of time and gently reheated before serving.