Best 3 Roasted Fish With Romesco Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our roasted fish with romesco salsa, a tantalizing dish that harmonizes the delicate flavors of fish with the vibrant, nutty, and smoky notes of romesco sauce. This delightful recipe offers a symphony of textures, from the crispy skin of the fish to the creamy and flavorful romesco salsa. Accompanied by a medley of roasted vegetables, this dish promises a delightful experience for your taste buds. Alternatively, explore our pan-fried fish with lemon caper sauce, where the tangy lemon and briny capers dance harmoniously with the flaky fish, creating a symphony of flavors that will leave you craving more. If you're seeking a quick and effortless meal, our air fryer fish and chips recipe is your perfect choice. This modern twist on a classic dish delivers crispy fish and golden fries in minutes, making it a weeknight savior.

Check out the recipes below so you can choose the best recipe for yourself!

FISH BAKED IN SALT WITH ROMESCO SAUCE



Fish Baked in Salt with Romesco Sauce image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 11

4 to 5 pound whole sea bream or bass, porgy, New Zealand snapper, or sheepshead (gutted but not scaled)
6 pounds coarse or Kosher salt
1 recipe Romesco Sauce, recipe follows
2 large, thick slices country bread, crusts removed, cut into 1/2-inch cubes
1/2 cup red wine vinegar
3/4 cup whole almonds
1 pound ripe tomatoes, coarsely chopped
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup fruity Spanish olive oil

Steps:

  • Preheat the oven to 350 degrees Rinse the whole fish and pat it dry. In a heavy casserole large enough to hold the fish and all the salt, make a 2 inch layer of salt. Make a shallow, fish shaped impression in the salt and lay the fish on top. Distribute the remaining salt around and over the fish so that it is completely covered. Pat the salt down gently, cover the casserole and bake for about 1 hour. Remove the cover and tap the salt to break it (it will have formed an armorlike crust). Break the crust and pull off most of the salt. Then peel away and discard the skin. Serve the flesh immediately, accompanied by the Romesco sauce.
  • Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

BAKED SEA BASS WITH ROMESCO SAUCE



Baked sea bass with romesco sauce image

Cooking the fish on top of the veg is a simple way to add heaps of flavour

Provided by Cathryn Evans

Categories     Buffet, Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 11

4 red peppers , deseeded and cut into large chunks
2 yellow peppers , deseeded and cut into large chunks
2 large tomatoes , halved (choose on the vine for best flavour)
1 large red onion , cut into wedges
4 large garlic cloves
4 tbsp olive oil , plus extra for drizzling
2 x 1kg/2lb 4oz whole line-caught sea bass , scaled and gutted
2 lemons , thinly sliced
2 large handfuls fresh mixed herbs (such as rosemary and thyme)
2 tsp balsamic vinegar
50g whole hazelnut , toasted

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip all of the vegetables into a roasting tray with the unpeeled garlic cloves. Season, pour over 4 tbsp olive oil and toss together. Roast for 20 mins 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 veg, drizzle with more oil, scatter with the rest of the herbs, then roast for 20-25 mins. When the fish is cooked, the flesh will feel firmer and the dorsal fin (the large one on the back) will pull away easily.
  • 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 hazelnuts, blend until smooth, then check the seasoning. Serve the fish with the vegetables and sauce, lifting the fillets off the bone.

Nutrition Facts : Calories 457 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 0.43 milligram of sodium

ROAST WHOLE FISH WITH SALSA ROMESCO



Roast whole fish with salsa romesco image

Whole fish cooked on the bone always has a superior flavour to fillets, and this dish is no exception

Provided by Jane Hornby

Categories     Dinner

Time 40m

Number Of Ingredients 11

2 whole farmed sea bream , sea bass or other sustainably caught medium-size white fish, about 500g each, scaled and gutted (ask your fishmonger to do this for you)
2 lemons , thickly sliced
buttered or sautéed new potatoes , to serve
3 red peppers , deseeded and cut into quarters
600g ripe red tomato , roughly chopped
1 garlic clove , crushed
1 red chilli , deseeded and finely chopped
handful flat-leaf parsley , stalks and leaves separated
50g blanched hazelnuts , roughly crushed
1 tbsp sherry vinegar
3 tbsp extra-virgin olive oil , plus extra for drizzling

Steps:

  • Heat the grill to high. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over. Put them into a food bag, seal, then leave for 10 mins. Once cool, peel away the skins. Tear the flesh into strips. Mix with the tomatoes, garlic and chilli in a bowl. Roughly chop most of the parsley leaves and add to the bowl with the hazelnuts, vinegar and oil, then stir well. This salad 'matures' well, and tastes even better if you can make it a few hours ahead.
  • When ready to cook, heat oven to 200C/180C fan/gas 6. Rinse and dry the fish, score the flesh on each side, then put the parsley stalks and a few lemon slices into the cavities. Put a few more lemon slices in an oiled baking dish and lay the fish on top. Season the fish well, drizzle with more olive oil, scatter with remaining parsley, then roast for 20 mins, until the flesh flakes easily.
  • Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.

Nutrition Facts : Calories 858 calories, Fat 49 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 81 grams protein, Sodium 0.76 milligram of sodium

Tips:

  • Choose the right fish: For this recipe, a firm-fleshed fish like halibut, salmon, or sea bass works best.
  • Don't overcrowd the pan: When roasting the fish, make sure to leave some space between the pieces so that they can cook evenly.
  • Roast the fish until it is cooked through: The internal temperature of the fish should reach 145 degrees Fahrenheit.
  • Make the romesco salsa ahead of time: The salsa can be made up to 3 days in advance and stored in the refrigerator.
  • Serve the fish with your favorite sides: Roasted vegetables, mashed potatoes, or rice are all great options.

Conclusion:

This roasted fish with romesco salsa is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The fish is roasted until it is flaky and tender, and the romesco salsa is flavorful and tangy. This dish is sure to be a hit with your family and friends.

Related Topics