Roast whole fish with salsa romesco

Name: Roast whole fish with salsa romesco
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Spanish, European
Ingredients: 2 medium sizes 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; 1 serving buttered or sautéed new potatoes, to serve; 3 red peppers, deseeded and cut into quarters; 600 grams ripe red tomato, roughly chopped; 1 garlic clove, crushed; 1 red chilli, deseeded and finely chopped; 1 handful flat-leaf parsley, stalks and leaves separated; 50 grams blanched hazelnuts, roughly crushed; 1 Tbsp sherry vinegar; 3 Tbsps extra-virgin olive oil, plus extra for drizzling

The recipe Roast whole fish with salsa romesco could satisfy your European craving in around 40 minutes. This gluten free, dairy free, whole 30, and pescatarian recipe serves 2. This main course has 1397 calories, 167g of protein, and 64g of fat per serving. Head to the store and pick up garlic clove, lemons, blanched hazelnuts, and a few other things to make it today.

Instructions

Heat the grill to high.

Equipment you will use

Grill

Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over.

Ingredients you will need

Peppers

Equipment you will use

Baking Pan

Grill

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.

Ingredients you will need

Parsley

Hazelnuts

Tomato

Vinegar

Chili Pepper

Garlic

Cooking Oil

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Bowl

When ready to cook, heat oven to 200C/180C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Parsley

Lemon

Fish

Equipment you will use

Baking Pan

Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.

Ingredients you will need

Potato

Fish

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2medium sizes

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 1serving

buttered or sautéed new potatoes, to serve 3

red peppers, deseeded and cut into quarters 600grams

ripe red tomato, roughly chopped 1

garlic clove, crushed 1

red chilli, deseeded and finely chopped 1handful

flat-leaf parsley, stalks and leaves separated 50grams

blanched hazelnuts, roughly crushed 1Tbsp

sherry vinegar 3Tbsps

extra-virgin olive oil, plus extra for drizzling

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices 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. One wine you could try is Thrive Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.