Red snapper with Romesco Sauce Fish code 110500, 120455 Serves 2-3
Romesco sauce is a robust, traditional Spanish sauce that can be seriously addictive. This dish goes well with sautéed potatoes or baked new potatoes.
500g/1lb 1oz red snapper fillets
½ jar roasted piquillo peppers (code 120455)
3tbs olive oil
4 plum tomatoes
1 slice of firm white bread, preferably sour-dough
2 garlic cloves peeled
25g/1oz blanched hazelnuts or almonds
1 pinch dried chilli flakes
1tbsp sherry or red wine vinegar
1tsp smoked sweet Spanish paprika (or ordinary paprika)
A pinch of sea salt
60ml/4tbs extra-virgin olive oil
1 Coat the tomatoes in a little olive oil then grill on high heat, turning occasionally, until the skins are scorched then cool briefly and remove the skins.
2 Heat the rest of the olive oil in a pan and gently fry the bread on both sides until golden then do the same with the garlic and nuts.
3 Put all the ingredients, except fish and the extra virgin oil, into a food processor and blend until smooth then, with the motor still running, trickle in the extra virgin oil slowly to form a thick sauce.
4 Fry the snapper fillets on a medium heat for 2-3 minutes per side until cooked through and serve with the sauce. |
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