Dinner
Pan-Seared Halibut with Romesco Sauce & Roasted Autumn Vegetables
Thick halibut steaks seared until they form a golden crust, then served with a vibrant, silky Spanish romesco sauce (made with roasted red peppers, almonds, garlic, and paprika) and a tangle of charred autumn root vegetables—carrots, parsnips, and beets. Deeply satisfying and restaurant-worthy at home.
561cal per serving
38gprotein
17gcarbs
39gfat
12min prep 20min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Sheet Pan Chicken and Vegetables Recipe 55 min
- Air Fryer Chicken Breast Recipe 20 min
- Roasted Vegetables Recipe 45 min
- Tandoori Chicken Recipe 50 min
- Dal Recipe 40 min
- Satay Sauce Recipe 18 min
- Sheet Pan Salmon Recipe 22 min
- Roasted Carrots Recipe 38 min
More recipes using almond
Cook these next
They reuse what this recipe already has you buying.
Chermoula-Crusted Halibut en Papillote with Roasted Beet Salad & Pomegranate Tamarind Reduction
Lunch · 890 cal
Pan-Seared Salmon with Roasted Root Vegetables & Mustard Vinaigrette
Dinner · 420 cal
Pato Salvaje Asado con Romesco de Avellana Tostada y Remolacha Chamuscada
Dinner · 1279 cal
Ibérico Pork Shoulder Confit with Morcilla, Charred Dates & Romesco
Lunch · 1075 cal
Lubina a la Sal con Romesco Tostado, Espinacas a la Catalana y Limón Asado
Dinner · 1193 cal
Braised Beef Cheeks with Red Wine, Tomato & Orange
Dinner · 624 cal
