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

1. 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.