Pan-Roasted Hake & Romesco Sauce with Leeks, Scallions & Fingerling Potatoes

Pan-Roasted Hake & Romesco Sauce

with Leeks, Scallions & Fingerling Potatoes

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
Pan-Roasted Hake & Romesco Sauce with Leeks, Scallions & Fingerling Potatoes
Title
time-saving
tips & techniques
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:
Browse Steps
1 of 6