MENU
 
 
  • Gilt-head bream with romesco sauce

    1 vote
    Gilt-head bream with romesco sauce
    Prep: 10 min Cook: 45 min Servings: 2
    by Easy Cook - Laka kuharica
    508 recipes
    >
    Cooking the fish on top of the vegetables is an effective way to add loads of flavor.

    Ingredients

    • 1 red pepper, deseeded and cut into large chunks
    • 1 yellow pepper, deseeded and cut into large chunks
    • 200 g cherry tomatoes, halved
    • 1 red onion, cut into wedges
    • 150 g shallots (6 pieces), halved
    • 4 garlic cloves, unpeeled
    • 1 tsp coarse sea salt
    • 1 tsp ground black pepper
    • 4 tbs olive oil, plus extra for drizzling
    • 900 g fish (gilt-head bream, 2 x 450 g) whole, scaled and gutted
    • ¼ tsp sea salt
    • ¼ tsp ground black pepper
    • 1 lemon, thinly sliced
    • Fresh rosemary and thyme
    • 1 tbs olive oil
    • 1 tsp balsamic vinegar
    • 25 g whole walnuts, toasted

    Directions

    1.
    Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C until starting to soften.
    2.
    Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs.
    3.
    Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C.
    4.
    Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and walnuts, blend until smooth.
    5.
    Serve the fish with the vegetables and sauce.

    Similar Recipes

    Leave a review or comment