Lemon Pepper Halibut with Warm Romesco Sauce

Elky Friedman Elky Friedman
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To me, there’s nothing better than a simple fish recipe that really brings out the flavor of the fish!

 

Add a rich and tasty sauce and the recipe gets even better! My good friend, Rivky R., told me that her family has a minhag not to eat chicken on Pesach (they do eat meat). Each year, her mother would go out and purchase a huge amount of halibut (both sides of a large fish) to serve. Her mother always said the best way to prepare it is to keep it simple. That was my inspiration when creating this recipe. This one works well using both halibut and Chilean sea bass. It’s easy to prepare and a winner at the table!

4
Easy Gluten Free Low Fat Low Carb Pescatarian No Refined Sugar Paleo Passover Parve

Contains: Tree nuts

Directions

Prepare the Fish

  1. Rinse and dry fish and place in a baking pan. Squeeze lemons directly onto fish. Drizzle with olive oil and sprinkle generously with pepper. Turn the fish pieces over and let marinate in liquid for about 10 minutes.

  2. Preheat oven to 375 degrees Fahrenheit.

  3. Turn fish right side up and bake for 15 minutes. Remove from oven.

Prepare the Romesco Sauce

  1. Turn oven temperature to broil. Line a baking sheet and spray with non-stick cooking spray.

  2. Place peppers and tomatoes, skin side up, on prepared baking sheet and broil for 8-10 minutes until a bit blackened. Turn oven off. Let vegetables sit in the oven for five additional minutes. This will make peeling them much easier. Remove from oven and peel.

  3. Place peeled peppers and tomatoes in the bowl of a food processor fitted with the steel blade. Add almonds, olive oil, red wine vinegar, salt, pepper, and garlic.

  4. Process until smooth. Top fish with sauce. Serve immediately.

Tips:

If you don’t use red wine vinegar on Pesach, substitute with any dry red wine or white wine.

 

Notes:

You can make the sauce ahead of time. Simply rewarm before serving.

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