Fluke With Romesco and Potatoes
Published July 19, 2011
- Total Time
- 45 minutes
- Rating
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Ingredients
4 tablespoons extra virgin olive oil
1 ½ pounds large Yukon gold potatoes, peeled and diced
Salt
½ cup romesco sauce
1 cup fish stock or water
½ cup dry white wine
2 pounds fluke or halibut fillets, skinless, in 6 pieces
1 tablespoon finely minced parsley
Nutritional analysis per serving (6 servings)
20 grams carbs; 68 milligrams cholesterol; 295 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 2 grams fiber; 774 milligrams sodium; 22 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over medium heat in a sauté pan or shallow stovetop casserole large enough to hold the fish in a single layer. Add the potatoes and sauté until they start to become crusty and brown, about 15 minutes. Season with salt. Stir in the romesco sauce, stock and wine. Bring to a simmer.
- Step 2
Add the fish, season with salt. The fish should be barely covered with the liquid. Cook gently just until the fish is cooked, about 15 minutes. Sprinkle with parsley. Serve from the pan or casserole, if possible, or transfer to a serving dish.
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