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Pan-Roasted Hake & Romesco Sauce

with Leeks, Scallions & Fingerling Potatoes

Pan-Roasted Hake & Romesco Sauce with Leeks, Scallions & Fingerling Potatoes
Makes
2 Servings
Nutrition
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Check back soon for nutritional information.
Group 2
Est. 550 calories

It’s said that the fisherman of Tarragona, Spain, were the first to make romesco sauce. (The surrounding region is famous for the bounty that lands daily in its fish markets.) As an accompaniment for seafood, romesco is unrivaled in the Northeast of Spain. And though there are as many versions of the recipe as there are fish in the Mediterranean, the basic ingredients are relatively unchanged—and easy to fall in love with. You’ll find ours here, where it remains bright, balanced and full of rich, savory flavors.

Pan-Roasted Hake & Romesco Sauce with Leeks, Scallions & Fingerling Potatoes ingredients
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 500°F. Peel and smash the garlic cloves. Trim off and discard the root ends of the scallions; thinly slice the green tops, keeping the white bottoms whole. Finely chop the almonds. Halve the tomato lengthwise. Trim off and discard the roots and upper, dark-green leaves of the leeks; halve the leeks lengthwise and rinse thoroughly, keeping the layers intact. Slice the leeks into ½-inch pieces. Peel and large dice the onion. Remove and discard the stem, ribs and seeds of the pepper; cut the pepper into large pieces. Cut off and discard the ends of the fingerling potatoes; cut the potatoes into rounds.

Start the romesco sauce:
2 Start the romesco sauce:

Place the white bottoms of the scallions, onions, garlic, pepper and tomato halves on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss gently to coat. Arrange the peppers skin-side up and the tomato halves cut-side up. Roast 22 to 24 minutes, or until browned and softened. Remove from the oven and set aside to cool slightly.

Cook the potatoes & leek:
3 Cook the potatoes & leek:

While the vegetables roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the leeks; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until the leeks have softened slightly. Add ¼ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the water is absorbed and the leeks have softened completely; season with salt and pepper to taste. Transfer to a bowl; wipe out the pan.

Finish the romesco sauce:
4 Finish the romesco sauce:

Once the roasted vegetables are cool enough to handle, transfer the roasted white bottoms of the scallions to the bowl of cooked leeks and potatoes. Transfer the remaining roasted vegetables to a cutting board and finely chop. In a medium bowl, combine the chopped vegetables, almonds, sherry vinegar and a pinch of smoked paprika. Season with salt and pepper to taste. Slowly stir in 1 tablespoon of olive oil to create a thick sauce.

Cook the fish:
5 Cook the fish:

Pat the hake fillets dry; season with salt and pepper on both sides. Coat one side of each seasoned fillet with the remaining smoked paprika. In the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the fish, paprika-seasoned side down; cook 2 to 4 minutes, or until browned. Flip the fish and add the potatoes, leeks and white bottoms of the scallions. Cook, stirring the vegetables occasionally, 2 to 3 minutes, or until the fish is cooked through. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the fish and vegetables between 2 plates. Top with the romesco sauce. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 500°F. Peel and smash the garlic cloves. Trim off and discard the root ends of the scallions; thinly slice the green tops, keeping the white bottoms whole. Finely chop the almonds. Halve the tomato lengthwise. Trim off and discard the roots and upper, dark-green leaves of the leeks; halve the leeks lengthwise and rinse thoroughly, keeping the layers intact. Slice the leeks into ½-inch pieces. Peel and large dice the onion. Remove and discard the stem, ribs and seeds of the pepper; cut the pepper into large pieces. Cut off and discard the ends of the fingerling potatoes; cut the potatoes into rounds.

2 Start the romesco sauce:

Place the white bottoms of the scallions, onions, garlic, pepper and tomato halves on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss gently to coat. Arrange the peppers skin-side up and the tomato halves cut-side up. Roast 22 to 24 minutes, or until browned and softened. Remove from the oven and set aside to cool slightly.

Start the romesco sauce:
Cook the potatoes & leek:
3 Cook the potatoes & leek:

While the vegetables roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the leeks; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until the leeks have softened slightly. Add ¼ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the water is absorbed and the leeks have softened completely; season with salt and pepper to taste. Transfer to a bowl; wipe out the pan.

4 Finish the romesco sauce:

Once the roasted vegetables are cool enough to handle, transfer the roasted white bottoms of the scallions to the bowl of cooked leeks and potatoes. Transfer the remaining roasted vegetables to a cutting board and finely chop. In a medium bowl, combine the chopped vegetables, almonds, sherry vinegar and a pinch of smoked paprika. Season with salt and pepper to taste. Slowly stir in 1 tablespoon of olive oil to create a thick sauce.

Finish the romesco sauce:
Cook the fish:
5 Cook the fish:

Pat the hake fillets dry; season with salt and pepper on both sides. Coat one side of each seasoned fillet with the remaining smoked paprika. In the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the fish, paprika-seasoned side down; cook 2 to 4 minutes, or until browned. Flip the fish and add the potatoes, leeks and white bottoms of the scallions. Cook, stirring the vegetables occasionally, 2 to 3 minutes, or until the fish is cooked through. Season with salt and pepper to taste.

6 Plate your dish:

Divide the fish and vegetables between 2 plates. Top with the romesco sauce. Garnish with the green tops of the scallions. Enjoy!

Plate your dish: