Red Snapper Baked in Salt with Romesco Sauce

Name: Red Snapper Baked in Salt with Romesco Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 118 milliliters sliced almonds; 1 dried ancho chile; 3 kilograms coarse kosher salt; 3 garlic cloves; 59 milliliters extra-virgin olive oil; 1 medium onion (unpeeled); 1 teaspoon pimentón or other imported sweet paprika (see note below); 3 larges plum tomatoes; 2 larges red bell peppers; 2 kilograms whole red snappers; 2 Tbsps Sherry wine vinegar; 710 milliliters water; 1 slice wheat bread, toasted, cut into 1/2-inch cubes (about 1/2 cup)

Red Snapper Baked in Salt with Romesco Sauce is a dairy free and pescatarian main course. This recipe serves 8. One portion of this dish contains about 50g of protein, 15g of fat, and a total of 383 calories. A mixture of almonds, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.

Ingredients you will need

Bell Pepper

Olive Oil

Tomato

Onion

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds.

Ingredients you will need

Chili Pepper

Transfer to small bowl.

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Bowl

Add enough hot water to cover.

Ingredients you will need

Water

Let stand 30 minutes.

Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.

Ingredients you will need

Bell Pepper

Ancho Chili Pepper

Tomato

Onion

Equipment you will use

Blender

Heat 1 tablespoon olive oil in small skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add almonds; sauté until lightly toasted, about 1 minute.

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Almonds

Transfer to blender.

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Blender

Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree.

Ingredients you will need

Extra Virgin Olive Oil

Paprika

Vinegar

Garlic

Bread

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Blender

Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Ingredients you will need

Salt

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Bowl

Preheat oven to 450°F.

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Oven

Place 1 fish in each of two 13x9x2-inch metal baking pans. Cover each fish with 3 pounds salt.

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Fish

Salt

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Baking Pan

Drizzle 1 1/2 cups water over salt in each pan. Using hands, pack salt over fish to cover completely.

Ingredients you will need

Water

Fish

Salt

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Frying Pan

Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes. Gently rap salt crust with back of spoon to crack; carefully remove salt. Use pastry brush to remove any remaining salt. Carefully transfer whole fish to platter and serve with sauce.

Ingredients you will need

Fish

Sauce

Salt

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Pastry Brush

Kitchen Thermometer

Oven

*Sold at Latin American markets, specialty foods stores, and some supermarkets.

Chef José Andrés says that comparing pimentón, a Spanish smoked paprika, to the supermarket variety is like "comparing it to red powder." Pimentón is the sweetly smoky flavor in everything from chorizo sausage to paella. Look for dulce (sweet) and de la Vera on the label. Peppers from the La Vera region are always smoke-dried; in other regions they are sun-dried.

Ingredients you will need

Smoked Paprika

Chorizo

Peppers

Sausage

Equipment

Ingredients

Servings:

118milliliters

sliced almonds 1

dried ancho chile 3kilograms

coarse kosher salt 3

garlic cloves 59milliliters

extra-virgin olive oil 1medium

onion (unpeeled)1teaspoon

pimentón or other imported sweet paprika (see note below)3larges

plum tomatoes 2larges

red bell peppers 2kilograms

whole red snappers 2Tbsps

Sherry wine vinegar 710milliliters

water 1slice

wheat bread, toasted, cut into 1/2-inch cubes (about 1/2 cup)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. 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 Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.