Name: Roast whole fish with salsa romesco
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
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; 3 red peppers deseeded and cut into quarters; 600g ripe red tomato 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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Roast whole fish with salsa romesco

Roast whole fish with salsa romesco

Jane Hornby

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.9 out of 5.17 ratingsRate

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

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Garlicky fondant potatoes

A star rating of 4.7 out of 5.66 ratings

Ingredients

Nutrition

Units:

MetricUS

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 tomato

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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Nutrition: per serving

kcal858
fat49g
saturates6g
carbs25g
sugars24g
fibre9g
protein81g
salt0.76g

low

Method

step 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.
step 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.
step 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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A star rating of 4.9 out of 5.17 ratings

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