Roast whole fish with salsa romesco

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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• louise

  02 September 2010

  louise rated and commented on this recipe

  

  Delicious

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• janaskar

  27 December 2010

  janaskar rated and commented on this recipe

  

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

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• lizabennet

  11 March 2011

  lizabennet commented on this recipe

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

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• hedgehog

  08 April 2011

  hedgehog rated and commented on this recipe

  

  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!

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• kriek

  09 April 2011

  kriek commented on this recipe

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

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• Chris from Aike

  01 May 2011

  Chris from Aike rated and commented on this recipe

  

  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.

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• Sylv

  21 January 2012

  Sylv rated and commented on this recipe

  

  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!

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• absco

  20 February 2012

  absco rated and commented on this recipe

  

  The salsa romesco is amazing. Great recipe

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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, sugar 24g, salt 0.76 g

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