Roast whole fish with salsa romesco

Recipe uploaded by

Jane Hornby

2 ratings

Recipe by Jane Hornby

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1. Video tutorial: Preparing a whole fish

1. Heat the grill to high. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over. 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.
2. When ready to cook, heat oven to 200C/180C fan/gas 6. 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.
3. Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.

858 kcalories, protein 81g, carbohydrate 25g, fat 49 g, saturated fat 6g, fibre 9g, salt 0.76 g

Latest comments and suggestions

• Terry

  19 August 2009

  Terry commented on this recipe

  Try this: Cover the base of the baking tray with sliced potato (about 1cm thick), onions cut into rings, 2 small tomatoess cut into quarters. Add two little dried chillies, salt and plenty of olive oil. The oil should not cover the potatoes entirely, but they should be generously drenched. Bake this first until the potatoes are half done (prod with a fork). Then lay the fish on top of the potatoes and return to the oven for about 20-25 minutes (depending on the size of the fish). The result is a fantastic baked fish, and a great delicios potato side dish all in one baking tray.

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• Viv1945

  28 August 2009

  Viv1945 commented on this recipe

  That sounds nice. My friend does an all in one fish and potato dish, similar to this and it is yummy.

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• recipes

  29 August 2009

  recipes rated and commented on this recipe

  

  Gorgeous ish, great looking, will definitely impress!

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• Elizabeth

  01 October 2009

  Elizabeth rated and commented on this recipe

  

  Delicious, with with fresh, full on flavours and the sautéed potatoes add a tasty more-ish contrast. So simple to prepare. Great for a laid back Sunday lunch or easy to impress supper dish. Yummy.

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Ingredients

• 2 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
• buttered or sautéed new potatoes , to serve

FOR THE SALAD

• 3 red peppers , deseeded and cut into quarters
• 600g ripe red tomatoes , roughly chopped
• 1 garlic clove , crushed
• 1 red chilli , deseeded and finely chopped
• handful flat-leaf parsley , stalks and leaves separated
• 50g blanched hazelnuts , roughly crushed
• 1 tbsp sherry vinegar
• 3 tbsp extra-virgin olive oil , plus extra for drizzling

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Ingredients

• 2 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
• buttered or sautéed new potatoes , to serve

FOR THE SALAD

• 3 red peppers , deseeded and cut into quarters
• 600g ripe red tomatoes , roughly chopped
• 1 garlic clove , crushed
• 1 red chilli , deseeded and finely chopped
• handful flat-leaf parsley , stalks and leaves separated
• 50g blanched hazelnuts , roughly crushed
• 1 tbsp sherry vinegar
• 3 tbsp extra-virgin olive oil , plus extra for drizzling

858 kcalories, protein 81g, carbohydrate 25g, fat 49 g, saturated fat 6g, fibre 9g, salt 0.76 g

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