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

Tilapia & Creamy Romesco Sauce

with Barley, Tomatoes & Brussels Sprouts

35 MIN
+$0.95/serving 2 Servings
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  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    In this dish, flaky tilapia fillets are seared with a coating of earthy oregano, then served over a bed of barley and vegetables—all brought together with a mix of creamy fromage blanc and rich romesco sauce.
    11 green SmartPoints® per serving
    6 blue SmartPoints® per serving
    2 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Tilapia & Creamy Romesco Sauce with Barley, Tomatoes & Brussels Sprouts
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Pearled Barley
    • 4 oz Grape Tomatoes
    • 2 Scallions
    • 1 tsp Whole Dried Oregano
    • 2 Tbsps Sherry Vinegar
    • ½ lb Brussels Sprouts
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Fromage Blanc
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    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 2 teaspoons 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 with on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until 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 2 teaspoons 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!

    Tips from Home Chefs

    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 2 teaspoons 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 with on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until 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 2 teaspoons 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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