Roasted Wild Alaska Pollock with Crispy Potatoes & Romesco

Name: Roasted Wild Alaska Pollock with Crispy Potatoes & Romesco
Prep time: 15 min
Yield: 2
Ingredients: ROMESCO; 1 each large roasted red pepper; 1 clove garlic, chopped; 1/3 cup toasted almonds; 2 Tbsp tomato paste; 4 tsp 4 teaspoons red wine vinegar; 1/2 cup 1/2 cup extra-virgin olive oil; pinch Pinch cayenne; POTATOES; Kosher salt; Olive oil; 1 lb medium size red-skin potatoes, quartered; FISH; 1 each 1-2 LB Whole Wild Alaska Pollock IQF 428540; Salt & freshly ground black pepper; TOPPING; 1 bunch flat-leaf parsley; 2 Tbsp Olive Oil; Toasted slivered almonds

Prep Time 15 minutes

Yield 2 servings

Roasted Wild Alaska Pollock with Crispy Potatoes & Romesco

Ingredients

ROMESCO
1 each large roasted red pepper
1 clove garlic, chopped
1/3 cup toasted almonds
2 Tbsp tomato paste
4 tsp 4 teaspoons red wine vinegar
1/2 cup 1/2 cup extra-virgin olive oil
pinch Pinch cayenne
POTATOES
Kosher salt
Olive oil
1 lb medium size red-skin potatoes, quartered
FISH
1 each 1-2 LB Whole Wild Alaska Pollock IQF 428540
Salt & freshly ground black pepper
TOPPING
1 bunch flat-leaf parsley
2 Tbsp Olive Oil
Toasted slivered almonds

Directions

1. ROMESCO: combine all the ingredients in food processor and pulse. Season.
2. POTATOES: Sprinkle a skillet with salt and coat with oil. Add the potatoes cut sides down and cook until browned, 10 minutes. Cover and cook until tender, 10-20 minutes.
3. FISH: preheat oven to 450°F. Rinse and pat dry Whole Wild Alaska Pollock. Season fish inside and out with salt and pepper and stuff cavity with sprigs of parsley. Spread 1-2 tablespoons Romesco on top, cover lightly with foil and roast until cooked, 15-20 minutes.
4. TOPPING: chop parsley and mix ¼ cup with 2 tablespoons olive oil, season.
5. SERVE: smear serving platter with Romesco and place fish and potatoes. Top with parsley mixture and toasted almonds.