Roast Whole Fish With Salsa Romesco
This recipe offers a delightful combination of flavors and textures. The succulent white fish is roasted to perfection, with a hint of citrus from the lemon slices. On the side, a vibrant salad bursting with colors and flavors awaits, featuring charred peppers, ripe tomatoes, and a touch of heat from the red chili. Topped with crunchy hazelnuts and a zesty dressing, this salad is a refreshing accompaniment to the tender fish. A truly satisfying and easy-to-make dish that will impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 2 whole farmed sea bream , sea bass or other sustainably caught medium-size white fish, about 500g each, scaled and gutted (ask your fishmonger to do this for you)
- 2 lemons , thickly sliced
- buttered or sautéed new potatoes , to serve
- 3 red peppers , deseeded and cut into quarters
- 600g ripe red tomatoes , roughly chopped
- 1 garlic clove , crushed
- 1 red chilli , deseeded and finely chopped
- handful flat-leaf parsley , stalks and leaves separated
- 50g blanched hazelnuts , roughly crushed
- 1 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil , plus extra for drizzling
Instructions
- Heat the grill to high. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over. Put them into a food bag, seal, then leave for 10 mins. Once cool, peel away the skins. Tear the flesh into strips. Mix with the tomatoes, garlic and chilli in a bowl. Roughly chop most of the parsley leaves and add to the bowl with the hazelnuts, vinegar and oil, then stir well. This salad ‘matures’ well, and tastes even better if you can make it a few hours ahead.
- When ready to cook, heat oven to 200C/180C fan/gas 6. Rinse and dry the fish, score the flesh on each side, then put the parsley stalks and a few lemon slices into the cavities. Put a few more lemon slices in an oiled baking dish and lay the fish on top. Season the fish well, drizzle with more olive oil, scatter with remaining parsley, then roast for 20 mins, until the flesh flakes easily.
- Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 858 calories
- Fat Content: 49 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 24 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 81 grams protein
- Sodium Content: 0.76 milligram of sodium
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