Romesco-Style Fish with Artichoke Spinach Potatoes

Recipes

4 servings

25 minutes total

Shopping list

Prepare fish and begin to cook (15 minutes)
Prepare potatoes and complete fish; serve (10 minutes)

Romesco-Style Fish

Ingredients

2 medium (or 1 large) tomatoes
1 ½ lb firm fish fillets (such as cod, mahi, or swordfish)
⅓ cup slivered almonds
1 tablespoon minced garlic
8 fresh basil leaves
2 tablespoons extra-virgin olive oil, divided
½ cup roasted red peppers
1 teaspoon salt
½ teaspoon pepper

Prep

Chop tomatoes coarsely.
Check fish for bones.

Steps

Place almonds, garlic, basil leaves, and 1 tablespoon oil in food processor bowl; process until finely chopped. Add tomatoes and red peppers; process until smooth.
Preheat large sauté pan 2–3 minutes on medium-high. Season fish with salt and pepper. Place remaining 1 tablespoon oil in pan, then add fish; cook 3 minutes.
Reduce heat to medium and turn fish. Pour sauce around fish; cook 5 more minutes and until fish is 145°F (and opaque and separates easily). Serve.

Artichoke Spinach Potatoes

Ingredients

1 (24 oz) package refrigerated mashed potatoes
½ cup Deli artichoke and spinach dip

Steps

Combine ingredients in microwave-safe bowl and cover.
Microwave on HIGH 3–4 minutes, stirring halfway through cook time, until 165°F. Stir and serve.

Serving Suggestions

Complete your meal with crusty Italian bread and chocolate cake for dessert.
The artichoke and spinach dip also makes a great topping for baked potatoes.

Romesco-Style Fish

Amount per ¼ recipe serving: Calories 350, Total Fat 21g, Sat Fat 3.5g, Trans Fat 0g, Chol 95mg, Sodium 770mg, Total Carb 7g, Fiber 2g, Sugars 3g, Protein 32g, Calc 4%, Vitamin A 30%, Vitamin C 60%, Iron 10%

Artichoke Spinach Potatoes

Amount per ¼ recipe serving: Calories 260, Total Fat 16g, Sat Fat 6g, Trans Fat 0g, Chol 25mg, Sodium 730mg, Total Carb 24g, Fiber 1g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 10%, Iron 0%, Potassium 10%