Halibut with Chunky Romesco
Romesco is a classic sauce from Catalonia, Spain, made from tomatoes, garlic, onion, peppers, almonds, and olive oil.
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See products for this recipeInstructions
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1
Preheat the oven to 230°C (450°F/Gas 8). Brush the bottom of an ovenproof dish with olive oil, and add the fish, skin-side down. Season to taste with salt and pepper.
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2
Heat 2 tbsp oil in a heavy frying pan. Add the garlic, almonds, and breadcrumbs, and fry over a medium heat, stirring, for 6–8 minutes, or until just golden. Do not let the nuts burn. Stir in the parsley, then spoon the mixture over the fish.
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3
Bake the fish uncovered for 5 minutes, then loosely cover with foil, and bake for 15 minutes, or until just cooked through. The fish will flake easily when it is ready. Remove from the oven and sprinkle 1 tbsp of the olive oil over the fish.
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4
Meanwhile, to make the romesco, combine all the ingredients for the sauce. Serve the fish topped with the sauce, or serve the sauce separately in a bowl.
Ingredients
- 3 tbsp extra virgin olive oil, extra for greasing
- 1 kg halibut fillets , thick
- 1 pinch salt
- 1 pinch black pepper , freshly ground
- 2 garlic cloves , finely chopped
- 75g almonds , coarsely chopped
- 125g breadcrumbs
- 3 tbsp flat-leaf parsley, chopped
- 350g roasted red peppers , jar, rinsed, patted dry, and coarsely chopped
- 1 tbsp sherry vinegar
- ¼ tsp cayenne pepper
- 1 pinch smoked paprika
Serves 6
Total time required
- Preparation time:
- Cooking time:
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£1.69 £1.35
Price per 10g: 13.6p
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87p
Price each: 29p
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Cooks' Ingredients Breadcrumbs Waitrose 125g
£1.29
Price per 100g: £1.03
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Blanched Whole Almonds Waitrose 100g
£1.59
Price per 100g: £1.59
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Gaea Red Peppers Flame Roasted 290g
£2.19
Price per 100g: 76p
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
http://www.dorlingkindersley-uk.co.uk/
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