Want quick, delicious, and actually nutritious? Start with Pacific Bay Ready to Heat Parsley Marinated Fish (real whole fillets, ready to cook from frozen), then spoon on smoky romesco and pile on crisp salad greens. Optional fish crackers bring happy crunch, turning a quick cook into a balanced, craveable plate.

Parsley Fish with Smokey Romesco and Salad Greens

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

INGREDIENTS

For the Fish

500g Pacific Bay Ready to Heat Parsley Marinated Fish

1 tbsp olive oil

For the Smokey Romesco

1 red bell pepper, roasted, peeled, deseeded

1 medium tomato, roasted or blanched and peeled

2 cloves garlic, roasted

1/4 cup almonds, toasted

1 slice bread, toasted

2 tbsp olive oil

1 tbsp red wine vinegar (or balsamic)

Salt and black pepper, to taste

For the Salad Greens

1 cup mixed greens (arugula, mesclun, or lettuce)

1/2 cup cucumber, sliced

1/2 cup cherry tomatoes, halved

1/4 small red onion, thinly sliced

2 tbsp balsamic dressing

Optional Crunch

Fish crackers, 3 to 4 pieces

PROCEDURE

Blend a smokey romesco. Combine roasted bell pepper, tomato, and garlic with toasted almonds and bread in a blender, then add olive oil and vinegar and blend until smooth and slightly thick; season to taste with salt and pepper.

Pan-fry the parsley fish. Heat olive oil in a skillet or grill pan over medium-high, add the Pacific Bay Ready to Heat Parsley Marinated Fish, and sear 3 to 4 minutes per side until golden and just cooked through; rest briefly off the heat for juicy flakes.

Toss crisp salad greens. In a bowl, combine mixed greens, cucumber, cherry tomatoes, and red onion, then dress lightly with balsamic until glossy and fresh.

Plate for color and crunch. Spoon a generous smear of romesco on each plate, set the seared parsley fish over the sauce, add the salad on the side, and finish with fish crackers for a playful crunch.

NOTES

Why Pacific Bay: Pacific Bay Ready to Heat Parsley Marinated Fish uses real, whole fillets that cook beautifully from frozen.

Make-ahead sauce: Romesco keeps 2 to 3 days chilled; loosen with a teaspoon of olive oil or warm water. 

Smokey depth tip: Char bell pepper and tomato under a broiler or over a flame for a deeper smokey flavor.

Pan success: Pat fish dry, preheat pan, flip once.

Easy swaps: Use Pacific Bay Atlantic Cod Fillet Portions, Alaskan Pollock Fillets, or Cobbler Fillets; adjust time to thickness.

Serving ideas: Lemon wedges, warm bread, or garlic rice.

Leftovers: Store fish and romesco separately up to 2 days; warm fish gently and serve romesco at room temp.

FAQS

Q: How do I make smokey romesco for fish?
A: Blend roasted red pepper, tomato, and garlic with toasted almonds and bread; add olive oil and vinegar and season until thick and spoonable.

Q: Can I cook Pacific Bay Ready to Heat Parsley Marinated Fish from frozen?
A: Yes—sear from frozen over medium heat, adding a minute or two per side, or thaw briefly for fastest, most even cooking.

Q: What sides go best with parsley fish and romesco?
A: A crisp salad keeps it fresh; add fish crackers for crunch and warm bread or rice if you want it heartier.