Baked sea bass with romesco sauce

Name: Baked sea bass with romesco sauce
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 4 red peppers, deseeded and cut into large chunks; 2 yellow peppers, deseeded and cut into large chunks; 2 larges tomatoes, halved (choose on the vine for best flavour); 1 large red onion, cut into wedges; 4 larges garlic cloves; 4 Tbsps olive oil, plus extra for drizzling; 2 x 1kg 2lb 4oz whole line-caught sea bass, scaled and gutted; 2 lemons, thinly sliced; 2 large handfuls fresh mixed herbs (such as rosemary and thyme); 2 teaspoons balsamic vinegar; 50 grams whole hazelnut, toasted

Baked sea bass with romesco sauce could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe serves 6. This main course has 494 calories, 57g of protein, and 22g of fat per serving. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, lemons, hazelnut, and a few other things to make it today. It is a pricey recipe for fans of European food. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. If you like this recipe, take a look at these similar recipes: Baked Sea Bass With Herb Sauce, Baked Sea Bass With Ginger Ponzu Sauce, and Baked Sea Bass with Tomatoes.

Instructions

Heat oven to 220C/fan 200C/gas

Equipment you will use

Oven

Tip all of the vegetables into a roasting tray with the unpeeled garlic cloves. Season, pour over 4 tbsp olive oil and toss together. Roast for 20 mins until starting to soften.

Ingredients you will need

Whole Garlic Cloves

Vegetable

Olive Oil

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.

Ingredients you will need

Herbs

Lemon

Fish

Equipment you will use

Knife

Place on top of the veg, drizzle with more oil, scatter with the rest of the herbs, then roast for 20-25 mins. When the fish is cooked, the flesh will feel firmer and the dorsal fin (the large one on the back) will pull away easily.

Ingredients you will need

Herbs

Fish

Cooking Oil

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.

Ingredients you will need

Vegetable

Juice

Fish

Equipment you will use

Food Processor

Aluminum Foil

Add the vinegar and hazelnuts, blend until smooth, then check the seasoning.

Ingredients you will need

Hazelnuts

Seasoning

Vinegar

Serve the fish with the vegetables and sauce, lifting the fillets off the bone.

Ingredients you will need

Vegetable

Bone

Fish

Equipment

Ingredients

Servings:

red peppers, deseeded and cut into large chunks 2

yellow peppers, deseeded and cut into large chunks 2larges

tomatoes, halved (choose on the vine for best flavour)1large

red onion, cut into wedges 4larges

garlic cloves 4Tbsps

olive oil, plus extra for drizzling 2

x 1kg 2lb 4oz whole line-caught sea bass, scaled and gutted 2

lemons, thinly sliced 2large handfuls

fresh mixed herbs (such as rosemary and thyme)2teaspoons

balsamic vinegar 50grams

whole hazelnut, toasted

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.