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Gilt-head bream with romesco sauce - Recipe Cost

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1 yellow pepper, deseeded and cut into large chunks
Fresh rosemary and thyme
Ingredients Per Serving Qty Common Price Price per Serving
1 red pepper, deseeded and cut into large chunks 1/2 pepper
$3.29 per pound
$0.43
200 g cherry tomatoes, halved 100 g
$1.99 per pound
$0.44
1 red onion, cut into wedges 1/2 onion
$0.99 per pound
$0.36
150 g shallots (6 pieces), halved 75 g
$3.99 per pound
$0.66
4 garlic cloves, unpeeled 2 garlic cloves
$4.00 per pound
$0.05
1 tsp coarse sea salt 1/2 teaspoon
$2.91 per 16 ounces
$0.02
1 tsp ground black pepper 1/2 teaspoon
$7.99 per 16 ounces
$0.02
4 tbs olive oil, plus extra for drizzling 2 tablespoons
$5.99 per 16 fluid ounces
$0.37
900 g fish (gilt-head bream, 2 x 450 g) whole, scaled and gutted 450 g
n/a
 
¼ tsp sea salt 1/8 teaspoon
$2.91 per 16 ounces
$0.00
¼ tsp ground black pepper 1/8 teaspoon
$7.99 per 16 ounces
$0.00
1 lemon, thinly sliced 1/2 lemon
$0.80 per item
$0.40
1 tbs olive oil 1 1/2 teaspoons
$5.99 per 16 fluid ounces
$0.09
1 tsp balsamic vinegar 1/2 teaspoon
$6.59 per 17 fluid ounces
$0.03
25 g whole walnuts, toasted 12 1/2 g
$9.89 per 16 ounces
$0.27
Total per Serving $3.16
Total Recipe $6.33
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