Description
A simple and flavorful baked fish recipe featuring a homemade Romesco sauce, perfect for a weeknight dinner or special occasion.
Ingredients
Scale
- 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
Instructions
- Make the Romesco Sauce: In a dry skillet, toast the almonds over medium-high heat for about 5 minutes, stirring to prevent burning. Let them cool. Add the roasted red peppers, grated tomatoes, garlic, vinegar, smoked paprika, sweet paprika, and toasted almonds to a blender or food processor. Blend until smooth (about 3–4 minutes). With the blender running, slowly drizzle in olive oil until the sauce has a creamy, slightly thick texture. Season with salt and pepper.
- Prepare the Fish: Preheat your oven to 350°F (180°C). Slice the fish fillets into strips, about 1 inch wide, and place them skin-side down in a casserole dish. Add the sliced onions, then pour the romesco sauce over the fish and mix gently. Add bay leaves, season with salt and pepper, and drizzle with olive oil. Bake uncovered for about 20 minutes, until the fish is just cooked through.
- Serve: Serve hot with fresh bread, rice, or boiled potatoes. Garnish with chopped parsley or rosemary.
Notes
- Toast nuts in a dry skillet over medium-high heat until lightly browned.
- Blend Romesco sauce until smooth, but avoid over-blending for better texture.
- Ensure fish is not overcooked; it continues to cook after removal from the oven.
- Garnish with fresh herbs for a fresh aroma and visual appeal.
- Serve with crusty bread to soak up the sauce.
- Lemon wedges can brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe (approx. 320 kcal)
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: N/A