ROASTED FISH WITH ROMESCO SALSA
Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and smoky sauce. In this zippy weeknight recipe, the same ingredients are roughly diced to form a chunky and tangy salsa that's spooned over simply roasted fish. Good-quality red wine vinegar can be substituted for sherry in a pinch. The bread and almonds are added to the salsa at the last minute so they retain a bit of their crunch. Serve this dish with sautéed greens drizzled with olive oil, and couscous or rice if you want more a little more heft.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
- In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.
- Carefully wipe out any crumbs from the pan with a paper towel, then add a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, for about 3 minutes, or until golden brown. Transfer to the board with the bread and set aside to cool.
- Pat the fish dry with a paper towel and place on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.
RED SNAPPER BAKED IN SALT WITH ROMESCO SAUCE
Categories Fish Pepper Tomato Appetizer Bake Christmas Vinegar Snapper Hot Pepper Winter Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For sauce:
- Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat. Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
- Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.
- Heat 1 tablespoon olive oil in small skillet over medium-high heat. Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender. Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree. Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- For fish:
- Preheat oven to 450°F. Place 1 fish in each of two 13x9x2-inch metal baking pans. Cover each fish with 3 pounds salt. Drizzle 1 1/2 cups water over salt in each pan. Using hands, pack salt over fish to cover completely.
- Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes. Gently rap salt crust with back of spoon to crack; carefully remove salt. Use pastry brush to remove any remaining salt. Carefully transfer whole fish to platter and serve with sauce.
- *Sold at Latin American markets, specialty foods stores, and some supermarkets.
BAKED SEA BASS WITH ROMESCO SAUCE
Cooking the fish on top of the veg is a simple way to add heaps of flavour
Provided by Cathryn Evans
Categories Buffet, Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 457 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 0.43 milligram of sodium
ROAST WHOLE FISH WITH SALSA ROMESCO
Whole fish cooked on the bone always has a superior flavour to fillets, and this dish is no exception
Provided by Jane Hornby
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.
Nutrition Facts : Calories 858 calories, Fat 49 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 81 grams protein, Sodium 0.76 milligram of sodium
FISH WITH ROMESCO-STYLE SAUCE
Sour cream and almonds team up for a fabulously easy version of Romesco sauce. Ladle over tender, flaky fish-and prepare for compliments!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Pour dressing over fish in shallow dish; turn to evenly coat both sides of each fillet. Refrigerate 20 min. to marinate.
- Meanwhile, blend next 4 ingredients in blender until smooth; pour into bowl. Stir in parsley. Refrigerate until ready to use.
- Heat large nonstick skillet on medium-high heat. Remove fish from marinade; discard marinade. Add fish to skillet; cook 6 min. on each side or until fish flakes easily with fork. Serve topped with sauce.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
WHOLE SALT-BAKED FISH
Even though you're baking a whole fish in a mound of salt, it won't come out salty -- the salt just seals in the juices. It's a very forgiving way of cooking fish. And though it might look complicated, it's not. I use redfish, but any white-fleshed mild fish will work. And if you've got a bigass pan, you can do this with a much larger fish, or a couple of them. You're really only limited by the size of the pan.
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Stuff the cavity of the fish with lemon slices, thyme, bay leaves, and garlic.
- In a large mixing bowl, mix the salt and egg whites with your hands; it will become the consistency of wet sand.
- In a large baking dish or rimmed baking sheet that is large enough to fit the entire fish (it's okay if the fish only just fits), lay one-third of the salt mixture down, roughly in the shape of the fish. Place the fish on top of the salt mixture and pack the remaining salt mixture around the fish, leaving exposed the area from the eyes to the nose, and also the tail fin. The salt mixture should fully encase the fish, but may not fill the pan. In fact, unless you use a really narrow pan, you'll probably leave most of the pan exposed.
- Bake for about 30 minutes, until the internal temperature of the fish is 130 to 135 degrees F. Depending on the exact size of your fish, your cooking time may vary. Don't break the salt crust while it's cooking or you'll let the juices escape. If you have one of those nice thermometers with the wires that you can leave in the oven while you cook to determine temperature, use that, and pack the salt around the probe to seal it in before cooking. If you don't have one of those fancy thermometers, check the temp by going through the exposed mouth with a probe thermometer. Once done, remove the fish from oven and let rest for 5 minutes before serving.
- While the fish is resting, whisk together the lemon juice and zest, oil, Dijon, salt, and pepper to make a lemon vinaigrette to serve over the fish.
- To remove the fish from the salt shell, use a butter knife and a wooden mallet or spoon. Like a paleontologist, I try to guess where the dorsal fin would be. Hit the fish right there, in the middle of the back (remember it's laying on its side). I place the tip of the butter knife where the dorsal fin was and tap it with the mallet or spoon, putting it in and giving it a wiggle. I score all the way around the fish, like I'm excavating it, so I can remove the salt dome in one piece. It doesn't mess anything up if you don't get it off in the one piece, but it just looks cooler if you do. Once you've gone all the way around the outline of the fish, remove the top part of the salt dome.
- The skin is a little chewy, but it still tastes good, so help yourself to a piece. Cook's reward. Then go under the skin with a fork, down to the spine, and slide across the bottom to filet the fish from the spine. You might get it all in one filet. But most times you have to go back and clean it up.
- Then take the mallet and butter knife, and place the knife at the base of the spine where it meets the head. Tap the handle end of the butter knife with the mallet to crack the spine. Remove the entire spine and bones. With a fork, slide along the bottom of the fish, between the flesh and the salt crust, to remove the other fish filet. You probably won't get the skin off cleanly with this filet, and that's fine.
- This will yield two 10-ounce (or so) filets. Place each filet on a plate and finish with a spoonful of the lemon vinaigrette and a sprinkle of salt and parsley on top.
WHOLE ROAST FISH BAKED IN SALT
Steps:
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the snapper.
- Rinse the snapper thoroughly, inside and out, and pat dry with paper towels. Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves.
- On the baking sheet, spread about 1/2 pound of the salt in an even layer that is slightly longer and wider than the snapper. Place the fish on the salt layer and cover completely with the remaining salt.
- Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130/, about 20 minutes. Remove from the oven. Brush away as much salt as possible. Using two dessert spoons, remove the top fillets and transfer to a warm plate. Lift off the bones, then transfer the bottom fillets to another plate. Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired.
HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH
White fish is such a good source of lean protein and this herby baked cod with fresh greens makes a tasty, low-calorie, healthy supper option
Provided by Sara Buenfeld
Categories Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
- Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
- Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.
Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
SAUTEED FISH WITH ROMESCO SAUCE
Use a firm, white fish for this, such as halibut, grouper, or red snapper. You could use tilapia, but it is a bit thin for this recipe. If you use that, please reduce the cooking time. The sauce is the star in this recipe! Romesco sauce is a nut and red pepper-based sauce from Tarragona, Catalonia, Spain.
Provided by breezermom
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes.
- Place peppers in a paper bag; close tightly. Let stand 5 minutes; peel off the skin. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
- Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.
Nutrition Facts : Calories 263.9, Fat 7, SaturatedFat 0.7, Cholesterol 93.5, Sodium 438.8, Carbohydrate 8, Fiber 2.8, Sugar 3.1, Protein 40.8
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COD WITH ROMESCO SAUCE, HAZELNUTS, LEMON, AND PARSLEY
From bonappetit.com
4.5/5 (4)Author Andy BaraghaniServings 4Estimated Reading Time 2 mins
- Preheat oven to 350º. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7–10 minutes; let cool. Smash hazelnuts in a mortar and pestle until very coarsely ground. (Alternatively, you can crush using the bottom of a mug or small saucepan.) Transfer to a small bowl. Stir in 2 Tbsp. oil and season with salt; set aside.
- Place a rack in upper third of oven and heat broiler. Broil peppers and tomatoes, skin side up, on a rimmed baking sheet, turning peppers occasionally, until charred all around and flesh is soft, 12–15 minutes.
- Slip off tomato skins; discard. Transfer peppers to a medium bowl and cover with plastic wrap so they can steam a bit (this extends the cooking and also makes the charred peels easier to remove). Peel peppers (flesh should feel slippery) and discard seeds; coarsely chop. Transfer peppers and tomatoes to a mortar and pestle and smash, covering the mortar slightly with your hands to prevent juices from splattering everywhere, until mixture achieves a saucy consistency. (You can also do this by pulsing in a food processor.)
- Transfer romesco sauce to a clean medium bowl. Add garlic, vinegar, paprika, cayenne, and remaining ¼ cup oil; season with salt and let sit 15 minutes.
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