Baked sea bass with romesco sauce
By Cathryn Evans
Cooking time
Prep: 20 mins Cook: 45 minsSkill level
EasyServings
Serves 6Cooking the fish on top of the veg is a simple way to add heaps of flavour
Nutrition and extra info
Additional info
- Easily halved
- Healthy
Nutrition per serving
- kcalories
- 457
- protein
- 47g
- carbs
- 15g
- fat
- 24g
- saturates
- 3g
- fibre
- 4g
- sugar
- 13g
- salt
- 0.43g
Ingredients
- 4 red peppers, deseeded and cut into large chunks
- 2 yellow peppers, deseeded and cut into large chunks
- 2 large tomatoes, halved (choose on the vine for best flavour)
- 1 large red onion, cut into wedges
- 4 large garlic cloves
- 4 tbsp olive oil, plus extra for drizzling
- 2 x 1kg/2lb 4oz whole line-caught sea bass, scaled and gutted
- 2 lemons, thinly sliced
- 2 large handfuls fresh mixed herbs (such as rosemary and thyme)
- 2 tsp balsamic vinegar
- 50g whole hazelnuts, toasted
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Method
- 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.
- 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.
- 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.
Recipe from Good Food magazine, April 2006
Comments, questions and tips
Comments
This is delicious, so go ahead and try it. It's also great as a "shove in the oven and go and do something more entertaining" recipe - wonderful so you don't miss out on your guests' chit-chat.
BBC, pull your finger out and do your homework properly : yes, romesco is from Catalonia so it is a CATALAN sauce. The correct adjective for something from this autonomous region (and, possibly soon, country) is Catalan NOT Catalonian! We don't say that something from France is Francian, do we?
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!
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 :)
The recipe below is much easier and much more delicous
http://www.simplyrecipes.co.uk/1/post/2010/04/miso-chilean-sea-bass.html