How To Make Roast Whole Fish with Salsa Romesco
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Serves:
Ingredients
- 1 whole fish (such as snapper or sea bass), cleaned and scaled
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 lemon, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup sliced almonds
- 2 cloves garlic
- 1/4 cup roasted red peppers
- 1 tablespoon red wine vinegar
- 2 teaspoons smoked paprika
- 1/4 cup olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C). Season the fish with salt and pepper, inside and out.
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Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the fish and cook for about 4-5 minutes on each side until lightly browned.
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Scatter lemon slices and cherry tomatoes around the fish in the skillet. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
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Meanwhile, make the salsa romesco. In a blender or food processor, combine the almonds, garlic, roasted red peppers, red wine vinegar, smoked paprika, olive oil, salt, and pepper. Blend until smooth.
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Remove the cooked fish from the skillet and transfer to a serving platter. Spoon the salsa romesco over the fish and garnish with fresh parsley. Serve hot.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 2g
- Cholesterol : 75mg
- Sodium : 480mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 32g
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