Baked sea bass with Romesco sauce
recipe
Baked sea bass with Romesco sauce
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Romesco is a Catalonian sauce typically made with tomatoes, peppers, garlic and almonds, though we've used hazelnuts
Ingredients
- 4 red peppers, deseeded and cut into large chunks
- 2 yellow peppers, deseeded and cut into large chunks
- 5 large tomatoes, halved (on the vine have most flavour)
- 1 red onion, cut into wedges
- 4 large garlic cloves
- 4 tbsp olive oil, plus extra for drizzling
- 2 x 1kg whole line-caught sea bass, descaled and gutted
- 2 lemons, thinly sliced
- 2 large handfuls fresh herbs (such as rosemary and thyme)
- 2 tsp balsamic vinegar
- 50g hazelnuts, toasted
Serves:
6
Directions
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- Heat the oven to /fan /gas Tip the vegetables into a roasting tray with the unpeeled garlic cloves. Season, toss with tbsp olive oil and roast for minutes until the vegetables start to brown and soften.
- Dry the fish with kitchen paper, then slash the skin on both sides with a knife. Season the inside of the fish and stuff with the lemon slices and half of the herbs. Place the fish on top of the vegetables, drizzle with olive oil, scatter the rest of the herbs on top, then roast for - minutes. When the fish is cooked, the flesh will feel firm and the fin on its back will pull away from the fish easily.
Source: BBC Good Homes magazine
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