eCook Meal
Rich Romesco Dorado Fillet
with sweet potato mash & a crispy lentil salad
Flaky dorado fillet coated in a red pepper sauce, accompanied by fluffy sweet potato mash, and a crunchy lentil salad.
Serving guide
Choose your portion size.
SWEET POTATO MASH
Boil the kettle. Preheat the oven to 200°C. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
FISH & Lentils
Pat the dorado fillet dry with paper towel and coat in oil and season. Place the drained Lentils on a roasting tray in a single layer, coat in oil and season. Top with the dorado fillet and roast in the hot oven for 8-10 minutes until the fish is cooked through and the lentils are crisping up.
TOASTY Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAVISHING ROMESCO
In a blender, add ¾ of the chopped pickled peppers, ¾ of the sun-dried tomatoes, the grated Garlic (to taste), the Paprika, ½ the toasted Almonds and the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Add a splash of water if it’s too thick. Season to taste.
SALAD TOSS UP
In a salad bowl, combine the rinsed salad leaves, the remaining chopped pickled pepper, the remaining sun-dried tomatoes, the cooked Lentils, a drizzle of olive oil and seasoning.
LET’S ASSEMBLE!
Plate up the dorado fillet. Spoon over the romesco sauce and side with the sweet potato mash and the lentil salad. Sprinkle over the remaining Almonds. Dig in, Chef!
SWEET POTATO MASH
Boil the kettle. Preheat the oven to 200°C. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
FISH & Lentils
Pat the dorado fillets dry with paper towel and coat in oil and season. Place the drained Lentils on a roasting tray in a single layer, coat in oil and season. Top with the dorado fillets and roast in the hot oven for 8-10 minutes until the fish is cooked through and the lentils are crisping up.
TOASTY Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAVISHING ROMESCO
In a blender, add ¾ of the chopped pickled peppers, ¾ of the sun-dried tomatoes, the grated Garlic (to taste), the Paprika, ½ the toasted Almonds and the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Add a splash of water if it’s too thick. Season to taste.
SALAD TOSS UP
In a salad bowl, combine the rinsed salad leaves, the remaining chopped pickled pepper, the remaining sun-dried tomatoes, the cooked Lentils, a drizzle of olive oil and seasoning.
LET’S ASSEMBLE!
Plate up the dorado fillet. Spoon over the romesco sauce and side with the sweet potato mash and the lentil salad. Sprinkle over the remaining Almonds. Dig in, Chef!
SWEET POTATO MASH
Boil the kettle. Preheat the oven to 200°C. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
FISH & Lentils
Pat the dorado fillets dry with paper towel and coat in oil and season. Place the drained Lentils on a roasting tray in a single layer, coat in oil and season. Top with the dorado fillets and roast in the hot oven for 8-10 minutes until the fish is cooked through and the lentils are crisping up.
TOASTY Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAVISHING ROMESCO
In a blender, add ¾ of the chopped pickled peppers, ¾ of the sun-dried tomatoes, the grated Garlic (to taste), the Paprika, ½ the toasted Almonds and the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Add a splash of water if it’s too thick. Season to taste.
SALAD TOSS UP
In a salad bowl, combine the rinsed salad leaves, the remaining chopped pickled pepper, the remaining sun-dried tomatoes, the cooked Lentils, a drizzle of olive oil and seasoning.
LET’S ASSEMBLE!
Plate up the dorado fillet. Spoon over the romesco sauce and side with the sweet potato mash and the lentil salad. Sprinkle over the remaining Almonds. Dig in, Chef!
SWEET POTATO MASH
Boil the kettle. Preheat the oven to 200°C. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
FISH & Lentils
Pat the dorado fillets dry with paper towel and coat in oil and season. Place the drained Lentils on a roasting tray in a single layer, coat in oil and season. Top with the dorado fillets and roast in the hot oven for 8-10 minutes until the fish is cooked through and the lentils are crisping up.
TOASTY Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAVISHING ROMESCO
In a blender, add ¾ of the chopped pickled peppers, ¾ of the sun-dried tomatoes, the grated Garlic (to taste), the Paprika, ½ the toasted Almonds and the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Add a splash of water if it’s too thick. Season to taste.
SALAD TOSS UP
In a salad bowl, combine the rinsed salad leaves, the remaining chopped pickled pepper, the remaining sun-dried tomatoes, the cooked Lentils, a drizzle of olive oil and seasoning.
LET’S ASSEMBLE!
Plate up the dorado fillet. Spoon over the romesco sauce and side with the sweet potato mash and the lentil salad. Sprinkle over the remaining Almonds. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R109.93
for 4 servings · R27.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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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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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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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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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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Flaked Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Dorado Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rich Romesco Dorado Fillet?
The preparation time for Rich Romesco Dorado Fillet with sweet potato mash & a crispy lentil salad is between 20 and 35 minutes.
What is the total time required to make Rich Romesco Dorado Fillet with sweet potato mash & a crispy lentil salad?
The total time required to make Rich Romesco Dorado Fillet with sweet potato mash & a crispy lentil salad is between 30 and 50 minutes.
How many servings does Rich Romesco Dorado Fillet provide?
4 servings
What are the main ingredients in Rich Romesco Dorado Fillet?
Almonds, Dorado Fillet, Garlic, Lentils, Paprika, Pickled Bell Peppers, Red Wine Vinegar, Salad Leaves, Sweet Potato, Tomato
What is the nutritional information of Rich Romesco Dorado Fillet?
Calories: 654, Carbs: 82 grams, Fat: grams, Protein: 42 grams, Sugar: 30.9 grams, Salt: 933 grams
How do I prepare Rich Romesco Dorado Fillet?
TOASTY ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. SALAD TOSS UP: In a salad bowl, combine the rinsed salad leaves, the remaining chopped pickled pepper, the remaining sun-dried tomatoes, the cooked lentils, a drizzle of olive oil and seasoning. SWEET POTATO MASH: Boil the kettle. Preheat the oven to 200°C. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined. FISH & LENTILS: Pat the dorado fillets dry with paper towel and coat in oil and season. Place the drained lentils on a roasting tray in a single layer, coat in oil and season. Top with the dorado fillets and roast in the hot oven for 8-10 minutes until the fish is cooked through and the lentils are crisping up. LET’S ASSEMBLE!: Plate up the dorado fillet. Spoon over the romesco sauce and side with the sweet potato mash and the lentil salad. Sprinkle over the remaining almonds. Dig in, Chef! RAVISHING ROMESCO: In a blender, add ¾ of the chopped pickled peppers, ¾ of the sun-dried tomatoes, the grated garlic (to taste), the paprika, ½ the toasted almonds and the red wine vinegar. Pulse until smooth. Slowly pour in olive oil until the sauce is creamy and slightly thickened. Add a splash of water if it’s too thick. Season to taste.
What should be prepared from my kitchen to make Rich Romesco Dorado Fillet?
Almonds, Dorado Fillet, Garlic, Lentils, Paprika, Pickled Bell Peppers, Red Wine Vinegar, Salad Leaves, Sweet Potato, Tomato
How many calories does Rich Romesco Dorado Fillet have?
654 calories
How much fat content does Rich Romesco Dorado Fillet have?
grams