Steamed Haddock with Romesco & Sautéed Cabbage
Steamed Haddock with Romesco & Sautéed Cabbage
Gently steamed haddock served with a rich Catalan romesco sauce and garlicky sautéed cabbage with bacon. The smoky, nutty romesco brings everything together.
Servings: 2 | Prep: 20 min | Cook: 25 min | Calories: 490 per serving
Ingredients
Romesco Sauce
- 2 red bell peppers, halved and seeded
- 50g almonds or hazelnuts (or a mix)
- 2 cloves garlic, unpeeled
- 2 medium tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp sherry vinegar or red wine vinegar
- 1 tsp smoked paprika
- ¼ tsp chili flakes
- Salt to taste
Fish
- 2 haddock fillets (~150g each), skin-on or skinless
- Salt and pepper
- Juice of ½ lemon
Sautéed Cabbage
- ⅓ head cabbage, cored and shredded
- 100g bacon strips (from freezer, thawed)
- 2 cloves garlic, sliced
- 1 tbsp olive oil
- 1 tbsp capers, drained
- Handful of olives, roughly chopped
- Salt and pepper
- Squeeze of lemon
Garnish
- Fresh flat-leaf parsley, chopped
Instructions
Roast romesco ingredients: Preheat oven to 200°C. Place pepper halves (cut side down), tomato halves, and unpeeled garlic cloves on a baking tray. Drizzle with 1 tbsp olive oil. Roast for 20 minutes until peppers are charred and blistered. Spread almonds on a separate small tray and toast in the oven for the last 5 minutes.
Make romesco: Peel the garlic and peppers (the skin should slide off easily). Add peppers, tomatoes, garlic, toasted nuts, remaining 1 tbsp olive oil, vinegar, smoked paprika, and chili flakes to a food processor. Pulse to a thick, slightly chunky sauce. Season with salt. Set aside.
Cook the cabbage: Cut bacon into small pieces. Heat olive oil in a large skillet over medium heat. Add bacon and cook until crispy, 4-5 minutes. Add garlic and cook 30 seconds. Add shredded cabbage, toss to coat, and cook for 6-8 minutes until wilted and slightly caramelized. Stir in capers and olives. Season with salt, pepper, and a squeeze of lemon.
Steam the fish: Bring a few centimetres of water to a boil in a pot. Set a steamer basket, colander, or plate on a rack above the water. Season haddock with salt and pepper. Place fillets in the steamer, cover tightly, and steam for 6-8 minutes depending on thickness — the fish is done when it flakes easily and is opaque all the way through. Squeeze lemon over the fish just before plating.
Plate: Spoon a generous amount of romesco onto each plate. Place the cabbage alongside and top with the haddock. Scatter parsley over everything.
Notes
- Romesco: Makes more than you need — it keeps well in the fridge for a week and is fantastic on sandwiches, with grilled vegetables, or stirred into pasta.
- Fish alternatives: Any firm white fish works — cod, pollock, or sea bass.
- Nut-free: Skip the nuts and add an extra roasted pepper and a tablespoon of bread crumbs for body.
- Bacon: Adds a smoky-salty element to the cabbage that pairs beautifully with the romesco. Can be omitted for a lighter version.
Equipment Used
- Oven and baking tray
- Food processor
- Pot with steamer basket or colander (for fish)
- One skillet (for cabbage)
- Cutting board and knife
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 38g |
| Carbs | 18g |
| Fat | 29g |
| Fiber | 6g |