ROAST WHOLE FISH WITH SALSA ROMESCO
Whole fish cooked on the bone always has a superior flavour to fillets, and this dish is no exception
Provided by Jane Hornby
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the grill to high. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over. Put them into a food bag, seal, then leave for 10 mins. Once cool, peel away the skins. Tear the flesh into strips. Mix with the tomatoes, garlic and chilli in a bowl. Roughly chop most of the parsley leaves and add to the bowl with the hazelnuts, vinegar and oil, then stir well. This salad 'matures' well, and tastes even better if you can make it a few hours ahead.
- When ready to cook, heat oven to 200C/180C fan/gas 6. Rinse and dry the fish, score the flesh on each side, then put the parsley stalks and a few lemon slices into the cavities. Put a few more lemon slices in an oiled baking dish and lay the fish on top. Season the fish well, drizzle with more olive oil, scatter with remaining parsley, then roast for 20 mins, until the flesh flakes easily.
- Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.
Nutrition Facts : Calories 858 calories, Fat 49 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 81 grams protein, Sodium 0.76 milligram of sodium
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
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.
ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE
There are a number of good reasons to roast or grill a whole fish. Fish tastes better cooked on the bone. It's just as easy as roasting meat or fowl, and is done in half the time. And a whole fish is apt to be fresher than many of the other choices at the fishmonger. A two-pound fish will serve two.
Provided by David Tanis
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
- Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
- Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
- Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 1463 milligrams, Sugar 5 grams
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
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
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