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Tilapia & Creamy Romesco Sauce
with Barley, Tomatoes & Sweet Peppers
35 MIN
2 Servings
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.
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
CLICK FOR RECIPE CARD
Dietary Information
WW Recommended
Carb Conscious
Mediterranean Diet
600 Calories Or Less
-
NutritionPER SERVING
-
Calories470 Cals (est.)
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fresh
ingredients
Title
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2 Tilapia Fillets
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½ cup Pearled Barley
-
4 oz Grape Tomatoes
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2 Scallions
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4 oz Sweet Peppers
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2 Tbsps Sherry Vinegar
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3 Tbsps Romesco Sauce (Contains Almonds)
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2 Tbsps Fromage Blanc
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1 tsp Whole Dried Oregano
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
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 stems of the peppers; remove the cores, then thinly slice into rings. In a bowl, combine the romesco sauce and fromage blanc; season with salt and pepper.
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 lightly browned. Add the sliced white bottoms of the scallions, sliced peppers, 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.
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!
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 stems of the peppers; remove the cores, then thinly slice into rings. In a bowl, combine the romesco sauce and fromage blanc; season with salt and pepper.
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 lightly browned. Add the sliced white bottoms of the scallions, sliced peppers, 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.
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!
Tips from Home Chefs