Fluke With Romesco and Potatoes

1. 1

   Heat the oil over medium heat in a saute pan or shallow stovetop casserole large enough to hold the fish in a single layer.

2. 2

   Add the potatoes and saute until they start to become crusty and brown, about 15 minutes.

3. 3

   Season with salt.

4. 4

   Stir in the romesco sauce, stock and wine.

5. 5

   Bring to a simmer.

6. 6

   Add the fish, season with salt.

7. 7

   The fish should be barely covered with the liquid.

8. 8

   Cook gently just until the fish is cooked, about 15 minutes.

9. 9

   Sprinkle with parsley.

10. 10

    Serve from the pan or casserole, if possible, or transfer to a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.