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Tilapia & Creamy Romesco Sauce with Barley, Tomatoes, and Brussels Sprouts

Tilapia & Creamy Romesco Sauce with Barley, Tomatoes, and Brussels Sprouts
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Summary

In this dish, flaky tilapia fillets are seared with a coating of earthy oregano, then served over a bed of barley tossed with brussels sprouts and juicy, blistered tomatoes—all topped with a mix of creamy fromage blanc and a smoky romesco sauce (made with almonds, roasted red peppers, garlic, and more).


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  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes High in Fiber Seafood
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 460

  • Total Fat 18g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 85mg
  • Sodium 330mg
  • Total Carbohydrate 45g
    • Dietary Fiber 11g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 35g
  • Potassium 1076mg
Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes High in Fiber Seafood
Ingredients

Ingredients

  • pearled barley
    1/2 cup
  • scallions
    2
  • brussels sprouts
    4 oz
  • romesco sauce
    3 tbsp
  • fromage blanc
    2 tbsp
  • olive oil (divided use)
    3 1/2 tsp
  • grape tomatoes
    4 oz
  • crushed red pepper flakes
    to taste
  • sherry vinegar
    2 tbsp
  • tilapia
    2 (5-oz) fillets
  • dried oregano
    1 tsp

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Directions

Directions

  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.

    <b>Cook the barley: </b>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 stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. In a bowl, combine the romesco sauce and fromage blanc; season with salt (optional) and pepper.

    <b>Prepare the ingredients: </b>Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. In a bowl, combine the romesco sauce and fromage blanc; season with salt (optional) 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. Cook, without stirring, 2 to 3 minutes, or until slightly softened and blistered. Add the sliced white bottoms of the scallions, sliced brussels sprouts, 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 (optional) 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.

    <b>Cook the vegetables: </b>In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the tomatoes. Cook, without stirring, 2 to 3 minutes, or until slightly softened and blistered. Add the sliced white bottoms of the scallions, sliced brussels sprouts, 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 (optional) 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 (optional), 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.

    <b>Cook the fish: </b>Pat the fish dry with paper towels. Season on both sides with salt (optional), 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. <br><i>* An instant-read thermometer should register 145°F.</i>

  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. Serve the finished barley topped with the cooked fish and creamy romesco sauce. Garnish with the sliced green tops of the scallions. Enjoy!

    <b>Finish the barley & serve your dish: </b>To the pot of cooked barley, add the cooked vegetables and 1/2 teaspoon of olive oil; stir to combine. Serve the finished barley topped with the cooked fish and creamy romesco sauce. Garnish with the sliced green tops of the scallions. Enjoy!
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