Baked sea bass with romesco sauce

Baked sea bass with romesco sauce

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(17 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 6
Cooking the fish on top of the veg is a simple way to add heaps of flavour

Nutrition and extra info

  • Easily halved
  • Healthy

Nutrition: per serving

  • kcal457
  • fat24g
  • saturates3g
  • carbs15g
  • sugars13g
  • fibre4g
  • protein47g
  • salt0.43g
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Ingredients

  • 4 red pepper, deseeded and cut into large chunks
  • 2 yellow pepper, deseeded and cut into large chunks
  • 2 large tomato, halved (choose on the vine for best flavour)
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 large red onion, cut into wedges
  • 4 large garlic clove
  • 4 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 1kg/2lb 4oz whole line-caught sea bass, scaled and gutted
  • 2 lemon, thinly sliced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 large handfuls fresh mixed herb (such as rosemary and thyme)
  • 2 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 50g whole hazelnut, toasted
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

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.

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Comments (19)

clareinbristol's picture
5

Best sea bass recipe I've cooked so far

Sannus's picture
5

This dish is amazing! I used some garden herbs and added them as whole sprigs, then discarded them after cooking. Together with the lemon and garlic they infused all veggies (I also added some potato wedges) and the fish with a wonderful aroma. Plus, this dish is so light. I absolutely recommend this.

karen gordon's picture

The romesco sauce was delicious but I wasn't at all impressed with the rest of the dish. The vegetables lacked flavour and the herbs in the fish tasted very overpowering, particularly the rosemary. I won't be making this again! Disappointing as I make a lot of dishes from this site and always find them delicious, first time I've had a bad one!!

ticino's picture

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?

KochinVeronica's picture
5

Absolutely delicious!

m_richardson73's picture
4

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!

jeanfos's picture
5

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

lianesummers's picture

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!

nada_wardany's picture
5

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 ?

reedd87's picture
5

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

analila14's picture
5

simply delicious, even without making the sauce

sarahkenn's picture
4

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!!

makarova's picture
3

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 :)

lredhead's picture

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!

elnoiangles's picture
5

visca Catalunya!

twigletshopping's picture

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

fuzzygirl's picture
5

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.

orbvalley's picture
5

Romesco sauce is an excellent addition

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