Marcona Almond Crusted Fish with Romesco Vinaigrette

This recipe is big on Spanish inspired flavors and is really easy to make. A few roughly chopped almonds, shallots, and a good amount of butter really elevate the fish and the fresh, yet rich vinaigrette really works to pull the whole plate together!

Marcona Almond Crusted Fish with Romesco Vinaigrette

Serves 4

INGREDIENTS:

• 4 6-8oz Fish Fillets (haddock, halibut, cod, etc)
• 2 cups Marcona Almonds, roughly chopped
• 1/2 cup Shallot, roughly chopped
• Zest of 1 Lemon, plus wheels for garnish and baking
• 1/2 stick Softened Butter
• 6.5oz Jar of Matiz Romesco Sauce
• 2 tablespoons Sherry Vinegar, or vinegar of your choice
• 1/2 cup Olive Oil (and extra for oiling baking sheet)
• Salt & Pepper

DIRECTIONS:

1. Combine Matiz Romesco, sherry vinegar, and olive oil in a mixing bowl and whisk to combine. Season to taste
2. Combine almonds, shallts, lemon zest, and softened butter in a mixing bowl and stir to combine. Season to taste
3. Lightly oil a foil lined baking sheet and add your fish fillets. Season lightly with salt and pepper
4. Spread your butter and almond mixture evenly on each fillet to create a generaous layer on each
5. Top with a lemon wheel and place into a pre-heated 425 degree oven for 15-20 minutes until the fish is cooked through and the almonds have started to turn a nice golden color
6. Serve finished fish with sauce and a side of cousous or roasted vegetables of your choice