Tilapia & Creamy Romesco Sauce with Barley, Tomatoes & Brussels Sprouts

Tilapia & Creamy Romesco Sauce

with Barley, Tomatoes & Brussels Sprouts

Group Created with Sketch. 35 min
WW™ Approved Diabetes Friendly Carb Conscious 500 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 490 Cals/serving
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In this dish, flaky tilapia fillets are seared with a coating of earthy oregano, then served over a bed of barley tossed with brussels sprouts and juicy, blistered tomatoes. It’s all topped with a mix of creamy fromage blanc and bold romesco sauce (made with almonds, roasted red peppers, garlic, and more).
10 green SmartPoints® per serving
9 blue SmartPoints® per serving
4 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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ingredients
Tilapia & Creamy Romesco Sauce with Barley, Tomatoes & Brussels Sprouts
Title
  • 2 Tilapia Fillets
  • ½ cup Pearled Barley
  • 4 oz Grape Tomatoes
  • 2 Scallions
  • 4 oz Brussels Sprouts
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Sherry Vinegar
  • 2 Tbsps Fromage Blanc
  • 1 tsp Whole Dried Oregano
  • ¼ tsp Crushed Red Pepper Flakes
Cook the barley:
1 Cook the barley:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly and return to the pot. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. In a bowl, combine the romesco sauce and fromage blanc; season with salt and pepper. 

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened and blistered. Add the sliced white bottoms of the scallions, sliced brussels sprouts, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and gently pressing the tomatoes with the back of a spoon, 1 to 2 minutes, or until thoroughly combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat. 

(An instant read thermometer should register 145°F)

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

To the pot of cooked barley, add the cooked vegetables and 1/2 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked fish and creamy romesco sauce. Garnish with the sliced green tops of the scallions. Enjoy!

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Cook the barley:
1 Cook the barley:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly and return to the pot. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. In a bowl, combine the romesco sauce and fromage blanc; season with salt and pepper. 

Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened and blistered. Add the sliced white bottoms of the scallions, sliced brussels sprouts, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and gently pressing the tomatoes with the back of a spoon, 1 to 2 minutes, or until thoroughly combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat. 

(An instant read thermometer should register 145°F)

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

To the pot of cooked barley, add the cooked vegetables and 1/2 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked fish and creamy romesco sauce. Garnish with the sliced green tops of the scallions. Enjoy!