Latin Romesco Fish with Sazon and Tomato Bulgur

Latin Romesco Fish with Sazon and Tomato Bulgur

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 10, 2019.
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Ingredients

Bulgur

  • ¼ brown onion, thinly sliced
  • ¼ tsp garlic paste
  • ½ carrot, grated
  • 1 pack sazon spice
  • 1/3 can chopped tomatoe
  • ¾ cup vegetable or chicken stock
  • 1 pack bulgur wheat
  • ½ courgette, grated

Broccoli

  • ¼ broccoli, florets cut 2cm and stalk diced 1cm
  • ¼ tsp garlic paste
  • Juice of ¼ lemon

Fish

  • 1 pack market fish, patted dry and large fillets cut in half
  • Juice of ¼ lemon
  • ½ bunch parsley, chopped

To Serve

  • 1 pack romesco sauce

Steps

  1. Preheat oven to 220ºC
  2. Prep & cook bulgur. Heat ¼ tsp oil in a pot on medium-high heat. Cook onion, garlic paste and carrot with a pinch of salt for 3-4 minutes. Add sazon spice mix and cook for 30 seconds, stirring, until fragrant.
  3. Add canned tomatoes, stock and bulgur and stir to combine. Cook for 12-15 minutes, until bulgur is tender
  4. Prep & cook fish. Place fish on a lined tray. Season and toss with lemon juice and parsley. Bake for 5-6 minutes, until just cooked through.
  5. Prep & cook broccoli. Heat ¼ tsp oil in a frypan on medium-high heat. Cook broccoli for 2 minutes. Add garlic paste and continue to cook for a further 1 minute.
  6. Add a dash of water and lemon juice and simmer for 2 minutes, until water has evaporated and broccoli is tender. Season.
  7. Finish bulgur. Fold courgette through bulgur and season.
  8. Serve bulgur topped with fish and romesco sauce, with broccoli on the side.

Nutritional Information

Energy 1603 kj
383 kcal
Protein 41.6g
Carbohydrate 26.2g
Fat 10.0g