Seared Whole Fish with Salsa Romesco is a tantalizing dish that highlights the divine flavor of a fish cooked on the bone. With every bite, you can expect an irresistibly rich and aromatic experience that surpasses the taste of fillets. Roasting the entire fish ensures that each piece has an intense flavor that is difficult to replicate. Treat yourself to this culinary delight and enjoy the tenderness of the perfectly prepared fish, complemented by the tempting Salsa Romesco. It’s an experience that will leave your taste buds wanting more.
- 2 whole farmed sea bream, sea bass or other sustainably caught medium-sized whitefish, about 500g each, scaled and gutted (ask your fishmonger to do this for you)
- 2 lemons, cut into thick slices
- To serve, buttered or sautéed new potatoes
- 3 red peppers, deseeded and cut into quarters
- 600g ripe red tomatoes, roughly chopped
- 1 garlic clove, crushed
- 1 red chili pepper, deseeded and finely chopped
- A handful of flat-leaf parsley, stems and leaves separated
- 50g blanched hazelnuts, coarsely crushed
- 1 tbsp sherry vinegar
- 3 tablespoons extra virgin olive oil, plus a little extra for drizzling
- Heat the grill to high.
- Place the peppers, skin side up, on a baking sheet and roast until the skins are blackened all over, about 20 minutes.
- Place the grilled peppers in a food storage bag, close and let rest for 10 minutes.
- After cooling, peel off the skin.
- Tear the pepper flesh into strips.
- Mix the pepper strips with the tomatoes, garlic and chili in a bowl.
- Roughly chop most of the parsley leaves and add them to the bowl.
- Add the hazelnuts, vinegar and oil to the bowl and stir well.
- This salad “ripenes” well and tastes even better when made a few hours in advance.
- When you’re ready to cook, preheat the oven to 200°C/180°C fan/gas 6.
- Rinse and dry the fish.
- Score the flesh on each side of the fish.
- Place parsley stalks and a few lemon slices into the cavities of the fish.
- Place a few more lemon slices in an oiled baking dish and place the fish on top.
- Season the fish well and drizzle with more olive oil.
- Scatter the remaining parsley over the fish.
- Fry the fish for 20 minutes until the flesh comes apart easily.
- Serve the fish from the bowl.
- Place the salad bowl and potatoes next to it.
- Stop by and enjoy your meal!
Equipment and tools
Here are the equipment and tools you will need to prepare the Seared Whole Fish with Salsa Romesco:
- Grill or oven
- cutting board
- Fish scaler
- Fish gutting knife
- Fishmonger (optional, for descaling and gutting the fish)
- wooden spoon
Please note the following allergens contained in this recipe:
- Nuts (hazelnuts)
Storage and leftovers
If there are any leftovers from the fried whole fish with salsa romesco, here are some storage tips:
- Allow leftover fish to cool completely before storing.
- Place the fish in an airtight container or wrap tightly in plastic wrap.
- Store leftovers in the refrigerator and consume within 2-3 days.
The salsa romesco can also be stored separately. Simply transfer it to a separate airtight container and refrigerate for up to a week.
Health Benefits of Fried Whole Fish with Salsa Romesco
Fish is not only a delicious dish but also offers numerous health benefits. When it comes to the Seared Whole Fish with Salsa Romesco recipe, fresh, sustainably caught white fish and a variety of nutritious ingredients such as lemons, red peppers, tomatoes, garlic, parsley, hazelnuts, sherry vinegar and extra virgin olive oil are used to create a tasty and healthy meal.
Fresh and sustainably caught fish
The recipe calls for whole farmed sea bream, sea bass or any other sustainably caught medium sized white fish. These types of fish are rich in essential nutrients such as protein, omega-3 fatty acids, vitamins and minerals. Eating fish regularly can contribute to heart health, brain function, and reducing inflammation.
Vitamin C from lemons
The thick-cut lemons used in this recipe provide a refreshing citrus flavor and a vitamin C boost. Vitamin C is an antioxidant that protects against cell damage, supports a healthy immune system, and supports collagen production.
Red peppers and tomatoes as antioxidants
The combination of red peppers and ripe red tomatoes in the salsa romesco sauce gives the dish bright colors and antioxidants. Antioxidants help protect the body from oxidative stress and may have potential benefits for heart health and reducing the risk of chronic disease.
Garlic and red chili for taste and health
Garlic and red chilies in salsa romesco not only enhance the overall flavor of the dish but also provide potential health benefits. Garlic has antimicrobial properties and may support the immune system, while red chili peppers contain capsaicin, a compound known for its potential pain-relieving and metabolism-stimulating effects.
Parsley and hazelnuts for nutritional value
Parsley, both the stems and the leaves, are included in the salsa and provide freshness and flavor. Parsley is a nutrient-dense herb that contains vitamins A, C, and K, as well as folic acid and iron. Crushed, blanched hazelnuts provide a subtle crunch and provide valuable nutrients such as healthy fats, fiber, vitamin E and minerals such as magnesium.
Sherry vinegar and extra virgin olive oil
The Salsa Romesco gets its spicy taste from sherry vinegar and is refined with extra virgin olive oil. Sherry vinegar adds a touch of acidity, while extra virgin olive oil adds healthy monounsaturated fats, antioxidants, and anti-inflammatory properties.
In summary, the Fried Whole Fish with Salsa Romesco recipe offers a variety of health benefits as it contains sustainably caught fish, vitamin-rich ingredients such as lemons, red peppers, tomatoes, garlic, parsley and hazelnuts, and the addition of sherry Vinegar and extra virgin olive oil. This dish not only satisfies your taste buds, but also provides your body with important nutrients and supports overall well-being.