Red snapper with Romesco Sauce
Romesco sauce is a robust, traditional Spanish sauce that can be seriously addictive. This dish goes well with sautéed potatoes.
- 500g/1lb red snapper fillets
- ½ jar roasted piquillo peppers
- 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
- Coat the tomatoes in a little olive oil then grill on high heat, turning occasionally, until the skins are scorched, Cool briefly and remove the skins.
- 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.
- 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.
- Fry the snapper fillets on a medium heat for 2-3 minutes per side until cooked through and serve with the sauce.