Roast whole fish with salsa romesco

Roast whole fish with salsa romesco

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(14 ratings)

Prep: 20 mins Cook: 20 mins


Serves 2
Whole fish cooked on the bone always has a superior flavour to fillets, and this dish is no exception

Nutrition and extra info


  • kcal858
  • fat49g
  • saturates6g
  • carbs25g
  • sugars24g
  • fibre9g
  • protein81g
  • salt0.76g
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  • 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



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

  • buttered or sautéed new potatoes, to serve
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

For the salad

  • 3 red peppers, deseeded and cut into quarters
  • 600g ripe red tomato, roughly chopped



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

  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely chopped
  • handful flat-leaf parsley, stalks and leaves separated
  • 50g blanched hazelnuts, roughly crushed



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

  • 1 tbsp sherry vinegar
  • 3 tbsp extra-virgin olive oil, plus extra for drizzling


  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.

  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.

  3. Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.

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Comments, questions and tips

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4th Sep, 2018
Well, fish is fish but the salsa is s-o-o-o delicious!
20th Feb, 2012
The salsa romesco is amazing. Great recipe
21st Jan, 2012
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!
1st May, 2011
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.
krieken's picture
9th Apr, 2011
I used fresh basil in stead of parsley. Makes the fish very fragrant.
8th Apr, 2011
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!
11th Mar, 2011
Do you have to cover the fish while you are baking it? With foil etc..?
27th Dec, 2010
Simple and easy to prepare. Looks great and tastes wonderful, was our Christmas Eve meal and a great way to start Christmas!
2nd Sep, 2010
1st Oct, 2009
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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