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Рецепт Gilt-head bream with romesco sauce
by Easy Cook - Laka kuharica

Gilt-head bream with romesco sauce

Cooking the fish on top of the vegetables is an effective way to add loads of flavor.

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Подготовка: Хорватия Croatian
Приготовление: Порций: 2 servings

Ингредиенты

  • 1 red pepper, deseeded and cut into large chunks
  • 1 yellow pepper, deseeded and cut into large chunks
  • 200 g cherry tomatoes, halved
  • 1 red onion, cut into wedges
  • 150 g shallots (6 pieces), halved
  • 4 garlic cloves, unpeeled
  • 1 tsp coarse sea salt
  • 1 tsp ground black pepper
  • 4 tbs olive oil, plus extra for drizzling
  • 900 g fish (gilt-head bream, 2 x 450 g) whole, scaled and gutted
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 1 lemon, thinly sliced
  • Fresh rosemary and thyme
  • 1 tbs olive oil
  • 1 tsp balsamic vinegar
  • 25 g whole walnuts, toasted

Инструкции

1. Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C until starting to soften.
2. 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.
3. Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C.
4. 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 walnuts, blend until smooth.
5. Serve the fish with the vegetables and sauce.