Baked sea bass with romesco sauce

Baked sea bass with romesco sauce

Cooking the fish on top of the veg is a simple way to add heaps of flavour

Difficulty and servings

Easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 45 mins

Super healthy

Rich in omega-3's

Method

  1. Heat oven to 220C/fan 200C/gas 7. Tip all of the vegetables into a roasting tray with the unpeeled garlic cloves. Season, pour over 4 tbsp olive oil and toss together. Roast for 20 mins until starting to soften.
  2. Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs. Place on top of the veg, drizzle with more oil, scatter with the rest of the herbs, then roast for 20-25 mins. When the fish is cooked, the flesh will feel firmer and the dorsal fin (the large one on the back) will pull away easily.
  3. Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and hazelnuts, blend until smooth, then check the seasoning. Serve the fish with the vegetables and sauce, lifting the fillets off the bone.
Try

Know-how

Romesco is a Catalonian sauce typically made with garlic, peppers, tomatoes and almonds. It's perfect with fish, but you could also serve it with grilled cheese, meat roasts or pasta.

Per serving

457 kcalories, protein 47g, carbohydrate 15g, fat 24 g, saturated fat 3g, fibre 4g, sugar 13g, salt 0.43 g

Recipe from Good Food magazine, April 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo %%

    29 December 2007

    %% rated and commented on this recipe

    5 stars

    Romesco sauce is an excellent addition

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  • Binder photo Tora

    10 March 2008

    Tora rated and commented on this recipe

    5 stars

    Excellent and easy to prepare! I roasted the veg and prepared the fish in advance, and put it in the oven when the guests arrived. Everyone was very impressed.

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  • Binder photo Hilary Hobart

    15 September 2009

    Hilary Hobart commented on this recipe

    Lovely ;though I think next time I'd only make the sauce with only 1/3 of the vegetables, giving a better balance.

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  • Binder photo El Noi Angles

    20 September 2009

    El Noi Angles rated and commented on this recipe

    5 stars

    visca Catalunya!

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  • Binder photo Tigz

    07 March 2010

    Tigz rated this recipe

    4 stars

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  • Binder photo alelo

    20 March 2010

    alelo rated this recipe

    5 stars

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  • Binder photo cingor

    08 April 2010

    cingor rated and commented on this recipe

    2 stars

    The recipe below is much easier and much more delicous http://www.simplyrecipes.co.uk/1/post/2010/04/miso-chilean-sea-bass.html

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  • Binder photo redhead

    14 May 2010

    redhead commented on this recipe

    i slightly adjusted this dish but it was fantastic as i added aubergine and courgettes to the roasted veg as my boyfriend has a nut allergy so we left out the sauce. This was simply delicious!

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  • Binder photo Alesya

    07 July 2010

    Alesya rated and commented on this recipe

    3 stars

    Very nice! I have cooked this dish several times, experimenting every time, and it is always delicious! Tried sea bream instead of sea bass, tried replacing hazelnuts with almonds - all worked really well! But I agree, half of roasted veg for a sauce is too much - a quarter or third is more than enough :)

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  • Binder photo Kennedy

    28 July 2010

    Kennedy rated this recipe

    4 stars

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  • Binder photo Kennedy

    28 July 2010

    Kennedy commented on this recipe

    We amended this too by using almonds instead of hazelnuts and didn't have any lemon but it was still delicious!! We will definitely be trying it again for dinner parties next time!!

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  • Binder photo analila

    12 December 2010

    analila commented on this recipe

    simply delicious, even without making the sauce

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  • Binder photo analila

    12 December 2010

    analila rated this recipe

    5 stars

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  • Binder photo Daz

    19 June 2011

    Daz rated and commented on this recipe

    5 stars

    Absolutely beautiful! Recommend the romesco sauce, well worth the minute or so it takes to make!

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  • Binder photo Nada_wardany

    06 October 2011

    Nada_wardany commented on this recipe

    Tasty fish, I really enjoyed it. But I didn't get how exactly do I make the sauce? What r the exact ingredients and steps ?

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  • Binder photo Nada_wardany

    06 October 2011

    Nada_wardany rated this recipe

    5 stars

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  • Binder photo MummySummers

    08 November 2011

    MummySummers commented on this recipe

    it's lovely and easy to make on a weekday, everyone in the family loved it even my kids. very very pleased with the recipe!

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  • Binder photo jeanfos

    06 February 2012

    jeanfos rated and commented on this recipe

    5 stars

    This is very easy and looked good on the plate. Good enough for entertaining.

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  • Binder photo Spooky

    17 February 2012

    Spooky rated and commented on this recipe

    4 stars

    I agree with all the previous comments, very easy to prepare and simple flavours that work well together. Half the veg is too much for the sauce as persoonally used a third and this was fine; the sauce can also be heated just before serving if required while the fish is kept warm. Overall very good!

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  • Binder photo Kochin_Veronica

    10 October 2012

    Kochin_Veronica rated and commented on this recipe

    5 stars

    Absolutely delicious!

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Difficulty and servings

Easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 45 mins

Super healthy

Rich in omega-3's

Fuss-free and fabulous

Ingredients

Print this recipe
Add to your binder

Per serving

457 kcalories, protein 47g, carbohydrate 15g, fat 24 g, saturated fat 3g, fibre 4g, sugar 13g, salt 0.43 g

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