Roast whole fish with salsa romesco

Roast whole fish with salsa romesco

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(8 ratings)

By

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

Whole fish cooked on the bone always has a superior flavour to fillets, and this dish is no exception

Nutrition and extra info

Nutrition info

Nutrition

kcalories
858
protein
81g
carbs
25g
fat
49g
saturates
6g
fibre
9g
sugar
24g
salt
0.76g

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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Method

  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.

Recipe from Good Food magazine, September 2009

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Comments

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absabs's picture
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The salsa romesco is amazing. Great recipe

sylvette's picture
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Absolutely delicious! Halved the quantities for the salad and used only 1 seabass (for 2 of us)as I thought it might be too much as I also made roast potatoes with thyme to go with. It was fabulous.
Thanks once again BBC Good Food!

cjeajj's picture
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I tried using Golden Trout with the first commenter's suggestion (Terry 19 Aug 2009) but left out the garlic and chilli; it was super tasty and I highly recommend it.

krieken's picture

I used fresh basil in stead of parsley. Makes the fish very fragrant.

hedgehog33's picture
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Have made this several times, it's a fabulous recipe. I make the salsa without the hazelnuts, just not keen on nuts mixed with other foods, but it still tastes amazing with the fish.

It's quite an impressive dish to serve, depite being so easy to make. Sea bream is now my favourite fish!

lizabennet's picture

Do you have to cover the fish while you are baking it? With foil etc..?

janaskar's picture
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Simple and easy to prepare. Looks great and tastes wonderful, was our Christmas Eve meal and a great way to start Christmas!

louiselavender's picture
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Delicious

elizabethr's picture
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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.

dylanski's picture
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Gorgeous ish, great looking, will definitely impress!

vivienspiteri's picture

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

thecasualchef's picture

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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