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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Instructions

  1. 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.


  2. 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.


  3. 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.


  4. 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

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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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