Spanish-Spiced Wild Alaskan Pollock with Roasted Fennel & Cauliflower

Spanish-Spiced Wild Alaskan Pollock

with Roasted Fennel & Cauliflower

Group Created with Sketch. 35 min 5 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 310 Cals/serving
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We’re coating flaky fish in a bold blend of paprika, cumin, cayenne, and more before pan-searing and serving it over tender roasted vegetables. It’s all topped with a unique, flavorful combo of sweet, juicy orange and briny olives.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Spanish-Spiced Wild Alaskan Pollock with Roasted Fennel & Cauliflower
Title
  • 10½ oz Wild Alaskan Pollock Fillets
  • 1 Fennel Bulb
  • 1 head Cauliflower
  • 1 Navel Orange
  • 1 Tbsp Pickled Peruvian Peppers
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Transfer the prepared vegetables to the sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the vegetables roast, halve the orange crosswise; squeeze the juice of 1 half into a medium bowl. Peel and medium dice the remaining half. To the bowl of orange juice, add the peppers and 1/2 teaspoon of olive oil. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. 

Make the topping:
3 Make the topping:

While the vegetables continue to roast, in a bowl, combine the diced orange, chopped olives, and 1/2 teaspoon of olive oil. Season with salt and pepper.

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels. Transfer to a cutting board and cut each fillet into 2 equal-sized pieces. Season on both sides with salt, pepper, and half the spice blend (you will have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. 

Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

Evenly top the roasted vegetables with the orange juice-pepper mixture. Carefully stir to combine. Serve the finished vegetables topped with the cooked fish. Garnish with the topping. Enjoy! 

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Transfer the prepared vegetables to the sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the vegetables roast, halve the orange crosswise; squeeze the juice of 1 half into a medium bowl. Peel and medium dice the remaining half. To the bowl of orange juice, add the peppers and 1/2 teaspoon of olive oil. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. 

Prepare the remaining ingredients:
Make the topping:
3 Make the topping:

While the vegetables continue to roast, in a bowl, combine the diced orange, chopped olives, and 1/2 teaspoon of olive oil. Season with salt and pepper.

4 Cook the fish:

Pat the fish dry with paper towels. Transfer to a cutting board and cut each fillet into 2 equal-sized pieces. Season on both sides with salt, pepper, and half the spice blend (you will have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. 

Cook the fish:
Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

Evenly top the roasted vegetables with the orange juice-pepper mixture. Carefully stir to combine. Serve the finished vegetables topped with the cooked fish. Garnish with the topping. Enjoy!