Fish parcels with romesco sauce & veg

Romesco sauce is made from peppers, almonds, chilli and garlic. Team with white fish and a cauliflower and spring onion mix

Prep:15 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 435
fat 19g
saturates 3g
carbs 27g
sugars 8g
fibre 6g
protein 38g
salt 0.7g

Ingredients

2 firm white fish fillets (we used cod)
4 lemon slices
2 thyme sprigs
2 tbsp olive oil
½ cauliflower, cut into wedges
10 spring onions, ends trimmed, roots left intact
1 slice sourdough bread, torn into chunks
1 red chilli (deseeded if you don't like it too hot)
2 garlic cloves, sliced
10 blanched almonds
2 ready-roasted red peppers, from a jar
1 tomato, peeled (see tip, below)
½ tsp sherry vinegar

Tip

How to score tomatoes

Boil the kettle and score a cross on the bottom of your tomato. Put in a bowl, cover with boiling water and leave for 20 seconds or so. The skin should start to peel back – remove from the water and peel away all the skin.

Method

Heat oven to 200C/180C fan/gas 6. Put each fish fillet on a large piece of baking parchment and top each with a few slices of lemon and a sprig of thyme. Drizzle with 1 tsp of the oil and season. Fold over the top edges of each piece of parchment to make a seal, then scrunch up the ends like a sweet wrapper. Put the parcels on a baking sheet and bake in oven for 15 mins.
Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins more or until tender. Pat dry, then toss the veg in 2 tsp olive oil and season. In a large frying pan, toast the bread pieces in the remaining oil, then add the chilli and garlic, and cook for 1 min. Tip into a food processor with the nuts, peppers, tomato and vinegar, and pulse until you have a rough paste. Season and put to one side.
Wipe then heat the frying pan. Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown. Serve alongside the fish and sauce.