Halibut with Chunky Romesco Recipe

Name: Halibut with Chunky Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 thick halibut fillets, about 5 oz (140g) each; 4 tbsp extra virgin olive oil; Salt and freshly ground black pepper; 2 cups fresh bread crumbs; 1/2 cup coarsely chopped natural almonds; 2 garlic cloves, finely chopped; 3 tbsp chopped parsley; One 12 oz (350g) jar roasted red peppers, drained, rinsed, and patted dry; 3 tbsp extra virgin olive oil; 1 tbsp sherry vinegar; 1/4 tsp cayenne pepper; Pinch of smoked paprika

Servings: persons

6 thick halibut fillets, about 5 oz (140g) each
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
2 cups fresh bread crumbs
1/2 cup coarsely chopped natural almonds
2 garlic cloves, finely chopped
3 tbsp chopped parsley
One 12 oz (350g) jar roasted red peppers, drained, rinsed, and patted dry
3 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1/4 tsp cayenne pepper
Pinch of smoked paprika

1
Preheat the oven to 450F (230C).
2
Brush the bottom of a 13 x 9in (33 x 23cm) baking dish with 1 tbsp of the oil.
3
Add the fish, skinned side down.
4
Season with salt and pepper.
5
Heat 2 tbsp of the oil in a large, heavy frying pan over medium heat.
6
Add the bread crumbs, almonds, and garlic and cook, stirring often, until golden.
7
Stir in the parsley.
8
Spoon the mixture over the fish.
9
Cover with aluminum foil and bake for 15 minutes.
10
Uncover and bake 5 minutes more, until the fish is opaque when pierced with a knife.
11
Meanwhile, to make the romesco sauce, pulse the red peppers, oil, vinegar, cayenne, and paprika in a food processor.
12
Transfer the sauce to a serving bowl.
13
Remove the fish from the oven and drizzle with the remaining 1 tbsp olive oil.
14
Serve hot, topped with the romesco sauce.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 thick halibut fillets, about 5 oz (140g) each, 4 tbsp extra virgin olive oil, Salt and freshly ground black pepper, 2 cups fresh bread crumbs, and more.

Yes, Halibut with Chunky Romesco falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut with Chunky Romesco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions