I love the simplicity of fish and sea bass is particularly good at the moment. I once caught one in Poole Bay and was inspired to cook this simple recipe full of flavours from the med. A great all in one dish to impress your guests over the Bank Holiday. Romesco is a famous Catalan sauce traditionally made with pounded almonds, hazlenuts, dried peppers, garlic and tomatoes. It is served at the beginning of the year when calcots (green onions) come into season. “Calcotada” is an occasion where calcots are char grilled and dipped into large bowls of romesco. This versatile sauce is wonderful with fish, chicken, lamb or grilled vegetables and it is well worth trying my simplified recipe for a fuss free and fabulous fish dish.Whole Baked Sea Bass with Romesco
Serves 4 people. Easily halved.
Prep 20mins. Cook 45mins.
2 x 1kg whole sea bass scaled and gutted (Available from most supermarkets)
1 large red onion cut into wedges
4 red peppers cut into large chunks
Half a red chilli deseeded (optional)
2 yellow peppers cut into large chunks
5 large tomatoes cut in half
4 whole large garlic cloves
2 lemons sliced
2 tspn balsamic vinegar
4 tblspn olive oil plus extra for drizziling
2 large handfuls of fresh herbs e.g (rosemary, thyme, coriander)
25 grms whole toasted hazelnuts
25 grms whole toasted almonds
1 large red onion cut into wedges
4 red peppers cut into large chunks
Half a red chilli deseeded (optional)
2 yellow peppers cut into large chunks
5 large tomatoes cut in half
4 whole large garlic cloves
2 lemons sliced
2 tspn balsamic vinegar
4 tblspn olive oil plus extra for drizziling
2 large handfuls of fresh herbs e.g (rosemary, thyme, coriander)
25 grms whole toasted hazelnuts
25 grms whole toasted almonds
Method
1. Heat the oven 220c/gas 7. Put all the vegetables into a deep roasting tin with the unpeeled garlic. Toss in the 4tblspns olive oil, season well and roast for 20 mins until starting to soften.
2. Slash the skin of the fish. Season the inside of fish and stuff with the lemon slices and half the herbs. Place on top of the veg and scatter the remaining herbs, drizzle with olive oil and roast for a further 20–25 mins. The fish is cooked when the flesh feels firm.
3. Carefully lift the fish onto a serving plate with half the vegetables, cover and keep warm.
4. Place the remaining vegetables and juices into a food processor. Add the almonds, hazelnuts and vinegar blending together until smooth. Season.
5. Serve alongside the fish with the vegetables. Lifting the fillets off the bone.
