Latin Romesco Fish with Sazon and Tomato Bulgur

Latin Romesco Fish with Sazon and Tomato Bulgur

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 14, 2019.
Order Now
Order Now

Ingredients

Bulgur

  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1 pack sazon spice mix
  • 1 can chopped tomatoes
  • 2 cups vegetable or chicken stock
  • 1 pack bulgur wheat
  • 1/2 pack baby spinach

Broccoli

  • 1 broccoli, florets and stalk diced
  • 1 clove garlic, thinly sliced
  • 1 Tbsp water
  • Juice of 1/2 lemon

Fish

  • 1 pack market fish, patted dry and large fillets cut in half
  • Juice of 1/2 lemon
  • 1 bunch parsley, chopped

To Serve

  • 1 pack romesco sauce

Steps

  1. Preheat oven to 220°C.
  2. Prep & cook bulgur. Heat 2 tsp oil in a pot on medium-high heat. Cook onion, garlic and carrot with 1/2 tsp salt for 3-4 minutes. Add sazon spice mix and cook for 30 seconds.
  3. Add canned tomatoes, stock and bulgur. Cook for 12-15 minutes, until bulgur is tender.
  4. Prep broccoli ingredients.
  5. Prep & cook fish. Place fish on a lined tray. Season and toss with lemon juice and parsley. Bake (on upper rack) for 5-6 minutes, until just cooked through.
  6. Cook broccoli. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook broccoli for 2 minutes. Add garlic and continue to cook for a further 1 minute.
  7. Add water and lemon juice and simmer for 2 minutes, until water has evaporated and broccoli is tender. Season and remove from heat.
  8. Finish bulgur. Fold spinach through bulgur and season.
  9. Serve bulgur topped with fish and romesco sauce, with broccoli on the side.

Nutritional Information

Energy 1592 kj
380 kcal
Protein 40.4g
Carbohydrate 24.5g
Fat 11.2g