Romesco sauce originates from Catalonia, Spain and was traditionally made by fishermen to be enjoyed with their catch of the day. It also pairs well with grilled vegetables, like we’ve done here, or pasta. The bell peppers, tomatoes and cauliflower are packed with vitamin C, important for a healthy immune system. The chickpeas, fish and pumpkin seeds provide a healthy serving of protein, which is required to help make antibodies, an important aspect of immune function.
Bell peppers: Contain vitamin A and vitamin C which are both important for maintaining a healthy immune system. Red bell peppers pack even more of a nutritional punch than green, yellow, and orange bell peppers.
- Garlic: Although most well known for helping with nausea, it is also traditionally used in Herbal Medicine as an expectorant and cough suppressant to help relieve bronchitis as well as coughs.
Lemon juice: Vitamin C is a potent antioxidant and helps to maintain a healthy immune system.
Pumpkin seeds: Pumpkin seeds contain a lot of zinc, an essential mineral that helps support your immune system.
- Tomatoes: Tomatoes have a high concentration of vitamin C, an antioxidant important for maintaining a healthy immune system.
- Chickpeas: Chickpeas are an excellent source of zinc and protein.
Cauliflower: Contains high amounts of vitamin C, which acts as an antioxidant and is important for a healthy immune system.
- ½ cup jarred roasted red bell peppers (approx 4)
- ¼ cup sundried tomatoes in oil, drained
- 1 clove garlic, peeled and crushed
- 1/3 cup pumpkin seeds
- ¼ cup almonds or hazelnuts, skinned
- 1 Tbsp fresh flat-leaf parsley, chopped plus extra for garnish
- 1 teaspoon smoked paprika
- 1/4 heaping tsp sea salt
- 1/4 tsp red chili flake, optional
- 2 tbsp lemon juice
- 3 Tbsp olive oil
- 1 head cauliflower, cut into bite-size florets
- 1/4 cup extra-virgin olive oil
- 2 teaspoons kosher salt
- 2 5 oz boneless sablefish or cod filets
- 1 tsp olive oil
- lemon slices
- salt to taste
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 bunch of kale, thinly chopped
- Preheat the oven to 400°F (200°C).
- Place fish skin down in a baking dish and top with oil, salt, and slices of lemon. Bake at 400°F for 12-15 minutes. (When it easily flakes apart it is ready.)
- Meanwhile, toast pumpkin seeds and nuts over medium-low heat in a dry skillet, stirring frequently, being careful not to burn. Toast until light golden brown — about 3-5 minutes. Set aside.
- Pulse the first 9 ingredients for romesco sauce in a food processor until very finely chopped. With motor running, slowly add oil and lemon juice; process until smooth. Season with salt and pepper.
- To plate, season the kale with olive oil and salt, top with roasted cauliflower florets, chickpeas, fish, and a scoop of romesco.
Romesco can be made 1 week ahead. Bring to room temperature before serving.
Traditionally, 1 cup toasted bread cubes are added to this recipe. I find it more versatile without but love to add it in when serving it as a dip.
Have more time? Roast the peppers, tomatoes, and a head of garlic on your own.
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