Gilt Head Bream With Romesco Sauce Recipes

GILT-HEAD BREAM WITH ROMESCO SAUCE

Steps:

• 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.
• 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.
• 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.
• 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.
• Serve the fish with the vegetables and sauce.

SAUTEED FISH WITH ROMESCO SAUCE

Steps:

• Preheat broiler.
• Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes.
• Place peppers in a paper bag; close tightly. Let stand 5 minutes; peel off the skin. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
• Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.

ROMESCO SAUCE

Steps:

• Preheat the oven to 350°F.
• Put the garlic, almonds, tomatoes, and pepper on a baking sheet and roast for 15 minutes. The veggies should be soft.
• Peel and seed the tomatoes (honestly, I don't bother to peel them -- I'm a little lazy that way).
• Peel the garlic.
• Put the roasted ingredients in a blender or food processor and grind thoroughly.
• Add the vinegar and salt.
• While the food processor is still running, gradually trickle in the oil until the sauce thickens.

SPANISH MEATBALLS WITH ROMESCO SAUCE

Steps:

• For the meatballs:.
• In a bowl, combine pork, bread crumbs, eggs, parsley, garlic, pine nuts, salt, pepper and cinnamon. Form into 1-inch balls.
• In a large skillet, heat oil over medium heat. Working in batches to avoid crowding, saute the meatballs until well-browned and cooked through, about five minutes. Transfer to paper towels to drain.
• For the sauce:.
• Heat olive oil in a skillet over medium heat. Fry the slice of bread on both sides until golden (about 1 minute).
• In a food processor, finely chop the bread, almonds, pepper flakes and garlic. Add the pimientos, tomatoes, paprika, salt and pepper. Process to a smooth paste. Add the vinegar and process to combine. With the machine running, gradually add the oil in a thin stream to emusify the sauce.
• Transfer meatballs to a serving plate and serve with Romesco sauce.

GILT-HEAD BREAM WITH ROMESCO SAUCE

Steps:

• 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.
• 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.
• 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.
• 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.
• Serve the fish with the vegetables and sauce.