Latin Romesco Fish with Sazon & Tomato Bulgur

Latin Romesco Fish with Sazon & Tomato Bulgur

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, May 3, 2020.
Order Now
Order Now

Ingredients

Bulgur

  • 1/2 brown onion, thinly sliced
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 1 tsp oil
  • 1 pack sazon spice mix
  • 1 can chopped tomatoes
  • 1 cup vegetable or chicken stock
  • 1/4 cup bulgur wheat
  • 50g baby spinach

Broccoli

  • 1/2 broccoli, florets & stalk diced
  • 1 clove garlic, thinly sliced
  • 1/2 tsp oil
  • 1 Tbsp water
  • Juice of 1/4 lemon

Fish

  • 1 pack market fish, patted dry & large fillets cut in half
  • Juice of 1/4 lemon
  • 1/2 bunch parsley, chopped

To Serve

  • 1 pack romesco sauce

Steps

  1. Before you start. Preheat oven to 220°C.
  2. Prep & cook bulgur. Prep onion, garlic and carrot. Heat oil in a pot on medium-high heat. Cook onion, garlic and carrot with a pinch of 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. Prep broccoli and garlic and set aside.
  5. Prep & cook fish. Pat fish dry and cut any larger fillets in half. Prep parsley. Place fish on a lined oven tray. Season fish with salt and toss with lemon juice and parsley. Bake (on upper oven rack) for 5-6 minutes, until just cooked through.
  6. Cook broccoli. Heat oil in a fry-pan on medium-high heat. Cook broccoli for 2 minutes. Add garlic and continue to cook for a further minute.
  7. Add water and lemon juice and simmer for 2 minutes, until water has evaporated and broccoli is tender. Season with salt and pepper and remove from heat.
  8. Finish bulgur. Fold spinach through bulgur and season with salt and pepper.
  9. Serve. Bulgur, fish and romesco sauce with broccoli on the side.

Nutritional Information

Energy 1654 kj
395 kcal
Protein 41.0g
Carbohydrate 24.0g
Fat 12.6g