Fish Baked In Salt With Romesco Sauce Recipes

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RED SNAPPER BAKED IN SALT WITH ROMESCO SAUCE

Categories     Fish     Pepper     Tomato     Appetizer     Bake     Christmas     Vinegar     Snapper     Hot Pepper     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16



Red Snapper Baked in Salt with Romesco Sauce image

Steps:

  • For sauce:
  • Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat. Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
  • Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.
  • Heat 1 tablespoon olive oil in small skillet over medium-high heat. Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender. Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree. Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
  • For fish:
  • Preheat oven to 450°F. Place 1 fish in each of two 13x9x2-inch metal baking pans. Cover each fish with 3 pounds salt. Drizzle 1 1/2 cups water over salt in each pan. Using hands, pack salt over fish to cover completely.
  • Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes. Gently rap salt crust with back of spoon to crack; carefully remove salt. Use pastry brush to remove any remaining salt. Carefully transfer whole fish to platter and serve with sauce.
  • *Sold at Latin American markets, specialty foods stores, and some supermarkets.

Sauce
3 large plum tomatoes
2 large red bell peppers
1 medium onion (unpeeled)
4 tablespoons olive oil, divided
1 dried ancho chile*
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil
3 garlic cloves
2 tablespoons Sherry wine vinegar
1 slice wheat bread, toasted, cut into 1/2-inch cubes (about 1/2 cup)
1 teaspoon pimentón or other imported sweet paprika (see note below)
Fish
2 2-pound whole red snappers
6 pounds coarse kosher salt
3 cups water

ROASTED FISH WITH ROMESCO SALSA

Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and smoky sauce. In this zippy weeknight recipe, the same ingredients are roughly diced to form a chunky and tangy salsa that's spooned over simply roasted fish. Good-quality red wine vinegar can be substituted for sherry in a pinch. The bread and almonds are added to the salsa at the last minute so they retain a bit of their crunch. Serve this dish with sautéed greens drizzled with olive oil, and couscous or rice if you want more a little more heft.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12



Roasted Fish With Romesco Salsa image

Steps:

  • Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
  • In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.
  • Carefully wipe out any crumbs from the pan with a paper towel, then add a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, for about 3 minutes, or until golden brown. Transfer to the board with the bread and set aside to cool.
  • Pat the fish dry with a paper towel and place on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
  • Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.

1 medium tomato, cored, seeded and cut into small dice
1/2 cup (drained) jarred roasted red peppers, cut into small dice
1 garlic clove, finely grated
Pinch of smoked or sweet paprika
2 teaspoons sherry vinegar (or good-quality red wine vinegar)
Olive oil, as needed
1/2 packed cup coarsely torn pieces of bread (about 1 ounce)
1/4 cup raw almonds, coarsely chopped
4 (6-ounce) skinless mild white fish fillets, such as cod or halibut
Kosher salt and black pepper
2 tablespoons chopped fresh parsley
Coarse sea salt, for serving

BAKED SEA BASS WITH ROMESCO SAUCE

Cooking the fish on top of the veg is a simple way to add heaps of flavour

Provided by Cathryn Evans

Categories     Buffet, Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 11



Baked sea bass with romesco sauce image

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip all of the vegetables into a roasting tray with the unpeeled garlic cloves. Season, pour over 4 tbsp olive oil and toss together. Roast for 20 mins until starting to soften.
  • Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs. Place on top of the veg, drizzle with more oil, scatter with the rest of the herbs, then roast for 20-25 mins. When the fish is cooked, the flesh will feel firmer and the dorsal fin (the large one on the back) will pull away easily.
  • Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and hazelnuts, blend until smooth, then check the seasoning. Serve the fish with the vegetables and sauce, lifting the fillets off the bone.

Nutrition Facts : Calories 457 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 0.43 milligram of sodium

4 red peppers , deseeded and cut into large chunks
2 yellow peppers , deseeded and cut into large chunks
2 large tomatoes , halved (choose on the vine for best flavour)
1 large red onion , cut into wedges
4 large garlic cloves
4 tbsp olive oil , plus extra for drizzling
2 x 1kg/2lb 4oz whole line-caught sea bass , scaled and gutted
2 lemons , thinly sliced
2 large handfuls fresh mixed herbs (such as rosemary and thyme)
2 tsp balsamic vinegar
50g whole hazelnut , toasted

SAUTEED FISH WITH ROMESCO SAUCE

Use a firm, white fish for this, such as halibut, grouper, or red snapper. You could use tilapia, but it is a bit thin for this recipe. If you use that, please reduce the cooking time. The sauce is the star in this recipe! Romesco sauce is a nut and red pepper-based sauce from Tarragona, Catalonia, Spain.

Provided by breezermom

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14



Sauteed Fish With Romesco Sauce image

Steps:

  • Preheat broiler.
  • Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes.
  • Place peppers in a paper bag; close tightly. Let stand 5 minutes; peel off the skin. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
  • Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.

Nutrition Facts : Calories 263.9, Fat 7, SaturatedFat 0.7, Cholesterol 93.5, Sodium 438.8, Carbohydrate 8, Fiber 2.8, Sugar 3.1, Protein 40.8

2 medium red bell peppers
1 dried ancho pepper, stemmed and seeded
1/2 teaspoon salt, divided
1 1/2 tablespoons almonds, slivered and toasted
1 tablespoon hazelnut oil or 1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon sugar
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, chopped
whole wheat bread
4 (6 ounce) fish fillets
cooking spray
4 lemon wedges

HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH

White fish is such a good source of lean protein and this herby baked cod with fresh greens makes a tasty, low-calorie, healthy supper option

Provided by Sara Buenfeld

Categories     Fish Course, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 12



Herb & garlic baked cod with romesco sauce & spinach image

Steps:

  • Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
  • Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
  • Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium

2 x 140g skinless cod loin or pollock fillets
1 tbsp rapeseed oil, plus 2 tsp
1 tsp fresh thyme leaves
1 large garlic clove, finely grated
½ lemon, zested and juiced
1 large red pepper, sliced
2 leeks, well washed and thinly sliced
2 tbsp flaked almonds
1 tbsp tomato purée
¼ tsp vegetable bouillon powder
1 tsp apple cider vinegar
100g baby spinach, wilted in a pan or the microwave

SALT-BAKED FISH WITH EASY CAPER BEURRE BLANC

This whole snapper is encased in a zesty salt shell that locks in moisture while it bakes. The result? Melt-in-your-mouth deliciousness. The fish is finished with a drizzle of luxurious caper, wine and butter sauce for an elegant meal with serious wow factor. Serve it with a green vegetable like sautéed broccolini or spinach to catch the extra sauce!

Provided by Elena Besser

Categories     main-dish

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 12



Salt-Baked Fish with Easy Caper Beurre Blanc image

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the kosher salt and orange zest and juice in a large bowl. Add room temperature water 1/2 cup at a time until the mixture feels like wet sand. Spread 1/3 of the mixture on a baking sheet and flatten to the same shape of the fish. Lay the fish on top of the salt. Season the cavity with a little of the salt and stuff with the sliced lemon and parsley sprigs. Top the fish with the remaining salt mixture, covering the fish completely and pressing lightly to pack the salt onto the fish.
  • Bake until an instant-read thermometer inserted into the middle of the fish registers 135 to 140 degrees F, 30 to 35 minutes. Remove the fish from the oven and sit at room temperature for 8 to 10 minutes.
  • While the fish rests, combine the wine, vinegar, shallot and capers in a small saucepan and place over high heat. Cook until reduced by half, about 6 minutes. Reduce the heat to low and stir in the cream. Stir in the butter a few chunks at a time, stirring until the butter is melted before adding more. Remove from the heat, season with salt and pepper and set aside.
  • Use the back of a spoon to break through the salt and remove the chunks, peeling the skin away with the salt. Gently separate the flesh from the bones with a spoon or fish spatula and portion onto plates. Serve with the sauce and sprinkle with the chopped parsley.

One 3-pound box kosher salt, plus more to taste
1 orange, zested and juiced
One 3- to 5-pound whole red snapper, cleaned and scaled
1 lemon, sliced
5 to 6 whole sprigs parsley plus 2 tablespoons finely chopped parsley leaves
1/3 cup white wine
1/3 cup white wine vinegar
1 medium shallot, finely chopped
3 tablespoons drained capers, 1 tablespoon chopped, 2 tablespoons left whole
1/2 cup heavy cream
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and chilled
Freshly ground black pepper

SALT-BAKED FISH

Provided by Jonathan Reynolds

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 7



Salt-Baked Fish image

Steps:

  • Preheat the oven to 400 degrees.
  • Combine the sea salt and egg whites until the mixture looks like wet sand.
  • Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
  • Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
  • Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 91 grams, SaturatedFat 2 grams, Sodium 1350 milligrams, Sugar 2 grams

3 cups fine sea salt
1/2 cup egg whites (about 3)
1 2-pound whole branzino (or black sea bass, porgy, monkfish or lobster -- any fish that has a somewhat thick skin, won't fall apart easily and isn't too oily; tuna and salmon are too oily)
2 sprigs fresh rosemary
3 to 4 sprigs parsley
1 clove garlic, peeled and mashed
2 slices lemon

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