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Roast Halibut Fillets with Arugula and Romesco Sauce

4 servings


Dairy Free Gluten Free

Nutritional Facts Per Serving

38.57 g
7.12 g
2.01 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 307
  • Fat 13.78 g
    • Saturated   1.63 g
    • + Trans 
  • Cholesterol 54 mg
  • Sodium   174 mg
  • Carbohydrate 7.12 g
    • Fibre   2.01 g
    • Sugars  
  • Protein 38.57 g
    • Vitamin A 20 %
    • Vitamin C 75 %
    • Calcium 13 %
    • Iron 16 %


Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Arrange the tomato slices on the baking sheet. Set the garlic and almonds on and around the tomatoes. Drizzle all with the olive oil; bake 75 minutes.
Place the roasted tomato mixture, ensuring you get all the
juices from the pan, into a food processor. Add the red peppers,
lemon juice and chili flakes, pulse until smooth, and then transfer to a bowl. Cover and refrigerate until needed.
Preheat the oven to 400 degrees F. Place the halibut in a parchment paper-lined baking dish. Drizzle fish with the orange juice; season with salt and pepper. Bake the fish 15 minutes, or until cooked through.
Divide and mound some arugula on each of 4 plates. Set a piece of halibut on the arugula on each plate. Set a dollop of the romesco sauce on each piece of halibut and serve.

Note: Baby arugula is sold in tubs in our produce department. Any leftover romesco sauce can be used the next day as a dip for raw vegetables, or as spread for a sandwich or crostini.

Serving Suggestions

Round off this fish dish by serving it with a potato, rice or grain dish you create from a recipe in our collection. Some of the possibilities include Rice Pilaf with Citrus and Spice; Pesto Roasted Red Potatoes; and Quinoa Tabbouleh.

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