A proud member of the Sea Harvest Group

Group

Australia

BM Foods

Aqunion

Ladismith Cheese

FIND A FACTORY STORE
FIND A FACTORY STORE

Finely Dusted on Romesco with Lemony Green Salad

Crispy Finely Dusted Black Pepper served on smoky romesco with a bright, lemony green salad.

Serves

4

Prep

20

Cook

20

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Black Pepper
  • 2 red peppers
  • 1 medium tomato, roughly chopped
  • 1 garlic clove, grated
  • ½ C (125 g) almonds, toasted
  • ½ C (60 g) breadcrumbs, toasted
  • 1 Tbsp (15 ml) red wine vinegar
  • ½ tsp (2.5 ml) smoked paprika
  • ¼ tsp red chilli flakes
  • ⅓ C (80 ml) olive oil
  • 250 g asparagus
  • 90 g baby butter and rocket mix
  • 20 g cucumber, sliced
  • 120 g baby tomatoes, halved
  • 2 Tbsp (30 ml) olive oil
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste

To Serve

  • 5 g Fresh parsley, chopped
  • 1 Lemon, cut into wedges

Preparation & Cooking

Preheat the oven to 220 °C. Bake the frozen Sea Harvest Finely Dusted Black Pepper fillets for 20 minutes until golden and crisp, or air fry for 15 minutes.

Char the red peppers directly over an open flame until blackened all over. Transfer to a bowl and cover tightly with cling film for 10–15 minutes to allow the skins to loosen. Peel off the skins, remove the seeds and roughly chop.

Add the peppers, tomato, garlic, almonds, breadcrumbs, red wine vinegar, smoked paprika, chilli flakes and olive oil to a blender. Season with salt and pepper and blend to a thick, spoonable sauce.

Heat a frying pan over medium-high heat with a drizzle of olive oil. Sauté the asparagus for 3–4 minutes until tender and lightly charred. Season with salt and pepper.

In a salad bowl, toss the baby leaves with olive oil, lemon zest and juice, cucumber and tomatoes. Season lightly.

To Serve

Spoon the romesco onto serving plates and spread with the back of a spoon. Add the asparagus, place a fish fillet on top and serve alongside the salad. Garnish with chopped parsley and a lemon wedge.

Fish & Tips Recipe Book

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English
Afrikaans
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Cooking Instructions

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Black Pepper
  • 2 red peppers
  • 1 medium tomato, roughly chopped
  • 1 garlic clove, grated
  • ½ C (125 g) almonds, toasted
  • ½ C (60 g) breadcrumbs, toasted
  • 1 Tbsp (15 ml) red wine vinegar
  • ½ tsp (2.5 ml) smoked paprika
  • ¼ tsp red chilli flakes
  • ⅓ C (80 ml) olive oil
  • 250 g asparagus
  • 90 g baby butter and rocket mix
  • 20 g cucumber, sliced
  • 120 g baby tomatoes, halved
  • 2 Tbsp (30 ml) olive oil
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste

To Serve

  • 5 g Fresh parsley, chopped
  • 1 Lemon, cut into wedges

Nutritional information

Nutrient

Per 100g

Nutrient Per 100g