Red Snapper With Romesco Sauce

Red snapper with Romesco Sauce

Serves 2-4 

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


  1. 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.
  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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