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Publix Simple Meals

Romesco-Style Fish With Artichoke Spinach Potatoes

Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

-- Prepare fish and begin to cook - 15 minutes

-- Prepare potatoes and complete fish; serve - 10 minutes

Romesco-Style Fish


2 medium (or 1 large) tomatoes

1/3 cup slivered almonds

1 tablespoon minced garlic

6-10 fresh basil leaves

2 tablespoons extra-virgin olive oil, divided

1/2 cup roasted red peppers

1 1/2 lb firm fish fillets (such as mahi, swordfish, or cod)

1 teaspoon salt

1/2 teaspoon pepper


-- Chop tomatoes coarsely.

-- Check fish for bones.


1. Place almonds, garlic, basil leaves, and 1 tablespoon olive oil in food processor; process until finely chopped. Add tomatoes and red peppers; process until smooth.

2. Preheat large sauté pan 2-3 minutes on medium-high. Season fish with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add fish; cook 3 minutes.

3. Reduce heat to medium and turn fish. Pour sauce around fish; cook 5 more minutes or until fish flakes easily. Serve.

Artichoke Spinach Potatoes


1 (24-oz) package refrigerated mashed potatoes

1/2 cup Deli artichoke and spinach dip


1. Combine both ingredients and cover.

2. Microwave on HIGH 3-4 minutes, stirring once, or until hot. Stir and serve.

Aprons Advice

-- Complete your meal with crusty Italian bread and chocolate cake for dessert.

-- The artichoke and spinach dip also makes a great topping for baked potatoes.

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Romesco-Style Fish

CALORIES (per 1/4 recipe) 330kcal; FAT 18g; CHOL 60mg; SODIUM 790mg; CARB 8g; FIBER 2g; PROTEIN 34g; VIT A 30%; VIT C 60%; CALC 4%; IRON 15%

Artichoke Spinach Potatoes

CALORIES (per 1/4 recipe) 300kcal; FAT 20g; CHOL 35mg; SODIUM 780mg; CARB 23g; FIBER 1g; PROTEIN 4g; VIT A 25%; VIT C 2%; CALC 10%; IRON 2%

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