-
Gilt-head bream with romesco sauce
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.Useful Links
Share Recipe
Similar Recipes
Leave a review or comment
