Flaky Baked Fish Romesco Sauce: 1 Amazing Recipe

Name: Flaky Baked Fish Romesco Sauce: 1 Amazing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 lbs (1 kg) fish fillets, skin on and scaled (such as rosefish or similar white fish); 2 small red onions, thinly sliced; 1 tablespoon olive oil; 2 – 3 bay leaves; Salt and black pepper, to taste; Fresh rosemary or parsley, optional for garnish; 7 oz (200 g) blanched almonds (or cashews/hazelnuts); 7 oz (200 g) roasted red peppers, drained; 2 ripe tomatoes, grated and skin removed; 4 garlic cloves; 1 teaspoon smoked paprika; 1 tablespoon sweet paprika; 1 tablespoon vinegar (optional); 3 tablespoons (50 ml) olive oil; Salt and pepper, to taste

by dorina alena

August 19, 2025

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Baked Fish Romesco Sauce has become my go-to for a weeknight meal that feels incredibly special. I remember the first time I tasted this dish; the vibrant, nutty, and slightly smoky romesco sauce coating perfectly flaky fish was pure magic. It’s surprisingly simple to whip up, making it an easy baked fish romesco that even novice cooks can nail. The aroma that fills my kitchen as it bakes is just divine – a mix of roasted peppers, garlic, and savory fish. Let’s get cooking!

Why You’ll Love This Baked Fish Romesco Sauce

Incredible flavor explosion: The rich, nutty, and slightly smoky romesco sauce is simply irresistible.
Quick preparation: This roasted fish romesco recipe comes together in under an hour, perfect for busy evenings.
Healthy and nutritious: Packed with lean protein and healthy fats, it’s a guilt-free indulgence.
Budget-friendly: Uses simple, accessible ingredients to create a gourmet meal without the high cost.
Family-approved: Even picky eaters will be asking for seconds of this delicious dish.
Versatile: You can easily adapt this recipe for different types of fish, like making salmon baked with romesco sauce.
Impressive presentation: It looks as good as it tastes, making it perfect for guests.

Ingredients for Baked Fish Romesco Sauce

Gathering your ingredients is the first step to this flavorful Mediterranean delight. You’ll need:

2 lbs (1 kg) fish fillets, skin on and scaled – I love using rosefish or a similar firm white fish for this, but cod or halibut work beautifully too.
2 small red onions, thinly sliced – these soften and sweeten as they bake.
1 tablespoon olive oil – just a touch to start the fish.
2 – 3 bay leaves – they add a subtle, aromatic background note.
Salt and black pepper, to taste – essential for bringing out all the flavors.
Fresh rosemary or parsley, optional for garnish – for a pop of fresh color and aroma at the end.
7 oz (200 g) blanched almonds – or cashews/hazelnuts for that signature nutty depth in the romesco.
7 oz (200 g) roasted red peppers, drained – these are the heart of the romesco’s sweet, smoky flavor.
2 ripe tomatoes, grated and skin removed – adds a lovely fresh acidity and body.
4 garlic cloves – because no good sauce is complete without garlic!
1 teaspoon smoked paprika – for that classic Catalan smoky essence.
1 tablespoon sweet paprika – balances the smokiness with a touch of sweetness.
1 tablespoon vinegar – sherry or red wine vinegar works great to add a little tang.
3 tablespoons (50 ml) olive oil – for that rich, emulsified sauce texture.
Salt and pepper, to taste – for seasoning the sauce perfectly. This recipe is fantastic for any white fish baked with romesco.

How to Make Baked Fish Romesco Sauce

Step 1: Let’s start by making that amazing romesco sauce! In a dry skillet, toast your blanched almonds over medium-high heat for about 5 minutes. Keep them moving so they toast evenly and don’t burn – you want a lovely golden color and a nutty aroma. Let them cool down a bit.
Step 2: Now, grab your blender or food processor. Add the cooled toasted almonds, roasted red peppers (make sure they’re drained), the grated tomatoes (skin removed, remember!), garlic cloves, vinegar (if using), smoked paprika, sweet paprika, and the toasted almonds. Blend everything until it’s nice and smooth. This might take about 3–4 minutes.
Step 3: With the blender still running, slowly drizzle in the 3 tablespoons (50 ml) olive oil. Watch as the sauce transforms into a creamy, slightly thick consistency. Season it generously with salt and pepper to taste. You’ve just made a simple romesco sauce for baked fish!

Flaky Baked Fish Romesco Sauce: 1 Amazing Recipe - Baked Fish Romesco Sauce - additional detail

Step 4: Preheat your oven to 350°F (180°C). Slice your fish fillets into strips, about 1 inch wide. I like to place them skin-side down in a casserole dish. Add the thinly sliced red onions around the fish.
Step 5: Pour that gorgeous romesco sauce you just made all over the fish and onions. Gently mix everything together so the fish is coated. Tuck in the bay leaves, season with salt and pepper, and give it one final drizzle of olive oil.
Step 6: Bake uncovered for about 20 minutes. You’ll know it’s ready when the fish is just cooked through and flakes easily. The aroma filling your kitchen is the best cue! This step is crucial for learning how to make baked fish romesco perfectly.

Pro Tips for the Best Baked Fish Romesco Sauce

These little tricks will elevate your baked fish and romesco sauce to the next level:

Don’t skip toasting the nuts! It brings out their flavor and gives the sauce a richer, deeper taste.
If you can’t find jarred roasted red peppers, you can roast your own. Just char them under the broiler or over a gas flame until the skin is blackened, then steam them in a bowl covered with plastic wrap before peeling. For more on roasting peppers, check out Simply Recipes.
Taste and adjust seasoning for the romesco sauce before adding it to the fish. A little extra salt or paprika can make a big difference.
For an extra creamy sauce, you can add a tablespoon of breadcrumbs or a small piece of stale bread to the blender with the other sauce ingredients.

Flaky Baked Fish Romesco Sauce: 1 Amazing Recipe - Baked Fish Romesco Sauce - additional detail

What’s the secret to perfect Baked Fish Romesco Sauce?

The secret to the best baked fish romesco sauce lies in the balance of flavors and textures. Toasting the nuts and using good quality roasted peppers are key. Also, letting the sauce emulsify properly by slowly drizzling in the olive oil creates that luxurious, creamy finish. For more on emulsification, you can explore Food Network.

Can I make Baked Fish Romesco Sauce ahead of time?

Yes, absolutely! You can prepare the romesco sauce up to 2–3 days in advance and store it in an airtight container in the refrigerator. This makes assembly for a quick baked fish romesco dinner even faster on busy nights. You can learn more about proper food storage from the FDA.

How do I avoid common mistakes with Baked Fish Romesco Sauce?

A common mistake is over-blending the romesco sauce, which can make it gummy. Blend until smooth but not pasty. Also, be careful not to overcook the fish; it should flake easily and remain moist. Overcooking is a pitfall for many baked fish dishes.

Best Ways to Serve Baked Fish Romesco Sauce

This flavorful dish is so versatile! For a truly satisfying meal, I love serving it with some crusty bread to soak up every last bit of that delicious romesco sauce. It’s perfect for a simple weeknight dinner or even a casual get-together.

Another fantastic option is to pair it with fluffy white rice or simple boiled potatoes; they provide a wonderful base for the rich sauce. If you’re looking for a complete fish dish with romesco sauce recipe that feels a bit more elevated, consider a side of steamed asparagus or a fresh green salad with a light vinaigrette. The bright flavors complement the savory fish and nutty sauce beautifully.

Nutrition Facts for Baked Fish Romesco Sauce

Here’s a breakdown of the nutritional information for this delightful dish, per serving (this recipe serves 4):

Calories: 320 kcal
Fat: 18 g
Saturated Fat: N/A
Protein: 32 g
Carbohydrates: 10 g
Fiber: 3 g
Sugar: N/A
Sodium: N/A

Nutritional values are estimates and may vary based on specific ingredients used. For more information on calculating nutritional values, you can refer to resources like USDA’s Food and Nutrition Information Center.

How to Store and Reheat Baked Fish Romesco Sauce

Leftovers of this delicious baked fish romesco sauce are a treat! Once it has cooled down completely, transfer any remaining fish and sauce into an airtight container. You can store it in the refrigerator for about 3 to 4 days. This is fantastic for planning ahead, making it easy to have a satisfying meal on hand for a quick baked fish romesco dinner later in the week. If you want to keep it even longer, you can freeze portions for up to 3 months. Just make sure it’s well-sealed to prevent freezer burn.

When you’re ready to enjoy your leftovers, the best way to reheat is gently. You can warm it up in a saucepan over low heat, stirring occasionally, until heated through. Alternatively, pop it in the oven at a low temperature, around 300°F (150°C), until warmed. Microwaving is also an option, just ensure you heat it evenly.

Frequently Asked Questions About Baked Fish Romesco Sauce

What makes this Mediterranean baked fish romesco sauce so special?

The magic of this Mediterranean baked fish romesco sauce comes from its simple yet incredibly flavorful ingredients. The combination of toasted nuts, sweet roasted peppers, ripe tomatoes, and smoky paprika creates a rich, complex flavor profile that perfectly complements flaky white fish.

Can I use a different type of fish for this baked fish romesco recipe?

Absolutely! While the recipe calls for rosefish or similar white fish, you can easily substitute other firm white fish like cod, halibut, or snapper. Even salmon works wonderfully, giving you a delicious variation on the classic baked fish romesco sauce.

How spicy is this baked fish with spicy romesco sauce?

The recipe as written has a mild smoky flavor from the paprika. If you like it spicier, you can easily add a pinch of cayenne pepper or a finely chopped chili pepper to the romesco sauce when you blend it. This allows you to customize the heat level for your perfect baked fish romesco.

What are the best sides to serve with baked fish romesco?

This dish pairs beautifully with a variety of sides. Simple steamed rice, boiled potatoes, or crusty bread are excellent choices to soak up the flavorful sauce. A light green salad or some steamed vegetables like asparagus also provide a nice contrast.

Variations of Baked Fish Romesco Sauce You Can Try

Once you’ve mastered the classic, don’t be afraid to get creative with this delightful dish! Here are a few ways to mix things up and explore different flavors.

Dietary Twist: For a lighter, vegan-friendly option, you could try this with firm tofu steaks or substantial mushrooms instead of fish. Ensure your romesco sauce is made without any dairy if you opt for a vegan protein.
Flavor Kick: Craving something with a bit more heat? Try making a baked fish with spicy romesco sauce by adding a pinch of cayenne pepper or a small, deseeded jalapeño to the romesco sauce during blending.
Cooking Method Swap: While baking is fantastic, you could also adapt this for pan-searing. Sear your fish fillets until golden, then top with the romesco sauce and finish briefly in the oven or under the broiler.
Nut-Free Version: If you have nut allergies, sunflower seeds or pepitas (pumpkin seeds) make an excellent substitute for almonds in the romesco sauce, offering a similar creamy texture and nutty flavor.