Sauteed Fish With Romesco Sauce Food

FISH BAKED IN SALT WITH ROMESCO SAUCE

Steps:

• Preheat the oven to 350 degrees Rinse the whole fish and pat it dry. In a heavy casserole large enough to hold the fish and all the salt, make a 2 inch layer of salt. Make a shallow, fish shaped impression in the salt and lay the fish on top. Distribute the remaining salt around and over the fish so that it is completely covered. Pat the salt down gently, cover the casserole and bake for about 1 hour. Remove the cover and tap the salt to break it (it will have formed an armorlike crust). Break the crust and pull off most of the salt. Then peel away and discard the skin. Serve the flesh immediately, accompanied by the Romesco sauce.
• Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

SAUTEED FISH WITH ROMESCO SAUCE

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.

BAKED SEA BASS WITH ROMESCO SAUCE

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.

GILT-HEAD BREAM WITH ROMESCO SAUCE

Steps:

• Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C 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 vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C.
• 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 walnuts, blend until smooth.
• Serve the fish with the vegetables and sauce.

FISH WITH ROMESCO-STYLE SAUCE

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.

ROASTED FISH WITH ROMESCO SALSA

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.

SAUTEED SHRIMP WITH PANTRY ROMESCO SAUCE

Steps:

• Pantry Romesco.
• Heat almonds in a dry saute pan until they begin to brown slightly. Place the almonds, tomatoes, roasted red peppers, garlic, bread, lemon juice, red pepper flakes and salt in a food processor. Process until pureed and add olive oil to thicken. (If calories are important, cut out or cut back on the oil.).
• Couscous.
• Place couscous in a large bowl. Add dried parsley and heated chicken broth (I just added 1 tsp of chicken soup base to 1 cup of boiling water), cover and let sit for five minutes.
• Saute shrimp in a small amount of oil until pink, add about a cup of the Romesco sauce, stir and serve on top of couscous. Leftover sauce goes into the fridge for fish, eggs, or whatever you wish.