Hake with Chunky "Romesco"

Hake with Chunky "Romesco" is a dairy free and pescatarian main course. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 405 calories, 36g of protein, and 24g of fat. If you have garlic cloves, pepper, sherry vinegar, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Put oven rack in upper third of oven and preheat oven to 450°F.

Equipment you will use

Oven

Coat bottom of a 13- by 9-inch baking dish with 1 tablespoon oil and add fish, skinned side down.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Baking Pan

Sprinkle fish with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Cook garlic, almonds, and bread in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until pale golden, 6 to 8 minutes. Stir in parsley and spoon over fish.

Ingredients you will need

Almonds

Parsley

Garlic

Bread

Fish

Cooking Oil

Equipment you will use

Frying Pan

Bake fish, uncovered, 5 minutes. Loosely cover with foil and bake until fish is just cooked through, 20 to 28 minutes more (depending on thickness of fish).

Ingredients you will need

Fish

Equipment you will use

Oven

Aluminum Foil

Drizzle with 1 tablespoon oil.

Ingredients you will need

Cooking Oil

Coarsely chop red peppers in a food processor.

Ingredients you will need

Red Pepper

Equipment you will use

Food Processor

Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined.

Ingredients you will need

Ground Cayenne Pepper

Vinegar

Cooking Oil

Serve fish topped with sauce.

Ingredients you will need

Sauce

Fish

Equipment

Ingredients

Servings:

532milliliters

(1/2-inch) torn pieces of baguette 1teaspoons

black pepper 0teaspoons

cayenne 3Tbsps

chopped fresh flat-leaf parsley 2

garlic cloves, minced 1kilograms

(1 1/2- to 1 3/4-inch-thick) skinless hake fillets 118milliliters

extra-virgin olive oil 340grams

roasted red peppers, rinsed and patted dry 1teaspoon

salt 2Tbsps

Sherry vinegar 118milliliters

whole almonds with skin, coarsely chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.