eCook Meal
Romesco-style Sweet Potato & Swordfish
with a butter & almond sauce
Romesco sauce was created by Spanish fishermen to be eaten with fish. But as usual, we’re switching it up and pairing it with vibrant sweet potato instead. Don’t worry – the dish still features a fried swordfish fillet with a drizzle of nutty-almond butter sauce. Served with an artichoke & sweet vinaigrette salad.
Serving guide
Choose your portion size.
SWEET (S)POT
Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain, return to the pot and set aside.
TOASTIN’
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.
LIQUID GOLD
Return the pan to medium heat with a drizzle of oil and 10g [20g]|#7DA0D7 of butter. Melt the butter until lightly browned, 3-5 minutes. Remove from the pan and add the chopped Almonds and ½ the parsley. Set aside.
RED ROMESCO
Return the pan to medium heat with a drizzle of oil. Add the peppers and fry until beginning to char, 3-4 minutes (shifting occasionally). Add the Garlic and the paprika. Fry until fragrant, 1-2 minutes (shifting constantly). Place in a blender along with the remaining Almonds, the lemon juice (to taste), seasoning, and a generous drizzle of olive oil. Pulse until smooth. Loosen with a splash of water or oil, if necessary, until a drizzling consistency.
FLIPPING GOOD Fish
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
OKEY-DOKEY ARTICHOKE
When the sweet potato is done, place in a bowl. Add the romesco sauce, the remaining Parsley, and seasoning. Mix until combined. In a bowl, combine the Chaloner vinegar, a sweetener (to taste) and a drizzle of olive oil. Add the salad leaves, the artichokes, and seasoning.
PLEASANT MOMENT
Plate up the romesco sweet potato. Side with the pan-fried swordfish and drizzle over the nutty butter sauce. Side with the artichoke salad. Brilliant, Chef!
SWEET (S)POT
Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain, return to the pot and set aside.
TOASTIN’
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.
LIQUID GOLD
Return the pan to medium heat with a drizzle of oil and 10g [20g]|#7DA0D7 of butter. Melt the butter until lightly browned, 3-5 minutes. Remove from the pan and add the chopped Almonds and ½ the parsley. Set aside.
RED ROMESCO
Return the pan to medium heat with a drizzle of oil. Add the peppers and fry until beginning to char, 3-4 minutes (shifting occasionally). Add the Garlic and the paprika. Fry until fragrant, 1-2 minutes (shifting constantly). Place in a blender along with the remaining Almonds, the lemon juice (to taste), seasoning, and a generous drizzle of olive oil. Pulse until smooth. Loosen with a splash of water or oil, if necessary, until a drizzling consistency.
FLIPPING GOOD Fish
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
OKEY-DOKEY ARTICHOKE
When the sweet potato is done, place in a bowl. Add the romesco sauce, the remaining Parsley, and seasoning. Mix until combined. In a bowl, combine the Chaloner vinegar, a sweetener (to taste) and a drizzle of olive oil. Add the salad leaves, the artichokes, and seasoning.
PLEASANT MOMENT
Plate up the romesco sweet potato. Side with the pan-fried swordfish and drizzle over the nutty butter sauce. Side with the artichoke salad. Brilliant, Chef!
SWEET (S)POT
Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain, return to the pot and set aside.
TOASTIN’
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.
LIQUID GOLD
Return the pan to medium heat with a drizzle of oil and 30g [40g]|#7DA0D7 of butter. Melt the butter until lightly browned, 3-5 minutes. Remove from the pan and add the chopped Almonds and ½ the parsley. Set aside.
RED ROMESCO
Return the pan to medium heat with a drizzle of oil. Add the peppers and fry until beginning to char, 4-5 minutes (shifting occasionally). Add the Garlic and the paprika. Fry until fragrant, 1-2 minutes (shifting constantly). Place in a blender along with the remaining Almonds, the lemon juice (to taste), seasoning, and a generous drizzle of olive oil. Pulse until smooth. Loosen with a splash of water or oil, if necessary, until a drizzling consistency.
FLIPPING GOOD Fish
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
OKEY-DOKEY ARTICHOKE
When the sweet potato is done, place in a bowl. Add the romesco sauce, the remaining Parsley, and seasoning. Mix until combined. In a bowl, combine the Chaloner vinegar, a sweetener (to taste) and a drizzle of olive oil. Add the salad leaves, the artichokes, and seasoning.
PLEASANT MOMENT
Plate up the romesco sweet potato. Side with the pan-fried swordfish and drizzle over the nutty butter sauce. Side with the artichoke salad. Brilliant, Chef!
SWEET (S)POT
Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain, return to the pot and set aside.
TOASTIN’
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.
LIQUID GOLD
Return the pan to medium heat with a drizzle of oil and 30g [40g]|#7DA0D7 of butter. Melt the butter until lightly browned, 3-5 minutes. Remove from the pan and add the chopped Almonds and ½ the parsley. Set aside.
RED ROMESCO
Return the pan to medium heat with a drizzle of oil. Add the peppers and fry until beginning to char, 4-5 minutes (shifting occasionally). Add the Garlic and the paprika. Fry until fragrant, 1-2 minutes (shifting constantly). Place in a blender along with the remaining Almonds, the lemon juice (to taste), seasoning, and a generous drizzle of olive oil. Pulse until smooth. Loosen with a splash of water or oil, if necessary, until a drizzling consistency.
FLIPPING GOOD Fish
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
OKEY-DOKEY ARTICHOKE
When the sweet potato is done, place in a bowl. Add the romesco sauce, the remaining Parsley, and seasoning. Mix until combined. In a bowl, combine the Chaloner vinegar, a sweetener (to taste) and a drizzle of olive oil. Add the salad leaves, the artichokes, and seasoning.
PLEASANT MOMENT
Plate up the romesco sweet potato. Side with the pan-fried swordfish and drizzle over the nutty butter sauce. Side with the artichoke salad. Brilliant, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R112.78
for 4 servings · R28.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Smoked Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Piquanté Peppers needs 120 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 30% of packR17.70
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Almonds needs 120 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 12% of packR27.84
Not in the Woolies basket — source these elsewhere:
- Line-caught Swordfish Fillets
- NOMU Seafood Rub
- Raspberry Vinegar
- Artichoke Quarters
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Romesco-style Sweet Potato & Swordfish?
The preparation time for Romesco-style Sweet Potato & Swordfish with a butter & almond sauce is between 20 and 35 minutes.
What is the total time required to make Romesco-style Sweet Potato & Swordfish with a butter & almond sauce?
The total time required to make Romesco-style Sweet Potato & Swordfish with a butter & almond sauce is between 40 and 55 minutes.
How many servings does Romesco-style Sweet Potato & Swordfish provide?
4 servings
What are the main ingredients in Romesco-style Sweet Potato & Swordfish?
Almonds, Artichoke Quarters, Fish, Garlic, Lemon Juice, Line-caught Swordfish Fillets, NOMU Seafood Rub, Parsley, Piquanté Peppers, Raspberry Vinegar, Salad Leaves, Smoked Paprika, Sweet Potato
What is the nutritional information of Romesco-style Sweet Potato & Swordfish?
Calories: 674, Carbs: 59 grams, Fat: grams, Protein: 41.1 grams, Sugar: 22.9 grams, Salt: 685 grams
How do I prepare Romesco-style Sweet Potato & Swordfish?
PLEASANT MOMENT: Plate up the romesco sweet potato. Side with the pan-fried swordfish and drizzle over the nutty butter sauce. Side with the artichoke salad. Brilliant, Chef! OKEY-DOKEY ARTICHOKE: When the sweet potato is done, place in a bowl. Add the romesco sauce, the remaining parsley, and seasoning. Mix until combined. In a bowl, combine the Chaloner vinegar, a sweetener (to taste) and a drizzle of olive oil. Add the salad leaves, the artichokes, and seasoning. FLIPPING GOOD FISH: Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and season. RED ROMESCO: Return the pan to medium heat with a drizzle of oil. Add the peppers and fry until beginning to char, 3-4 minutes (shifting occasionally). Add the garlic and the paprika. Fry until fragrant, 1-2 minutes (shifting constantly). Place in a blender along with the remaining almonds, the lemon juice (to taste), seasoning, and a generous drizzle of olive oil. Pulse until smooth. Loosen with a splash of water or oil, if necessary, until a drizzling consistency. LIQUID GOLD: Return the pan to medium heat with a drizzle of oil and 10g [20g]|#7DA0D7 of butter. Melt the butter until lightly browned, 3-5 minutes. Remove from the pan and add the chopped almonds and ½ the parsley. Set aside. TOASTIN’: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3. SWEET (S)POT: Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain, return to the pot and set aside.
What should be prepared from my kitchen to make Romesco-style Sweet Potato & Swordfish?
Almonds, Artichoke Quarters, Fish, Garlic, Lemon Juice, Line-caught Swordfish Fillets, NOMU Seafood Rub, Parsley, Piquanté Peppers, Raspberry Vinegar, Salad Leaves, Smoked Paprika, Sweet Potato
How many calories does Romesco-style Sweet Potato & Swordfish have?
674 calories
How much fat content does Romesco-style Sweet Potato & Swordfish have?
grams