Crispianity: Crispy Fish With Romesco Recipe

Name: Crispianity: Crispy Fish With Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, halved and seeded; 4 vine-ripened tomatoes (1 pound), halved; 1 large onion, peeled and cut into 8 wedges; 8 large cloves garlic, peeled; 1/2 cup extra virgin Spanish olive oil, plus more for coating vegetables or loosening sauce; Salt and freshly ground black pepper; 1/3 cup chopped almonds or hazelnuts, lightly toasted; 1 slice day-old white bread, crusts removed; 2 tablespoons sherry vinegar, or more to taste; 1 teaspoon smoked paprika; 4 really high-quality fish fillets (if you're going to make this happen, don't skimp here), such as striped bass, branzino or salmon; canola or grapeseed oil (no olive oil here, it'll smoke and burn); sea salt; Wondra flour

Servings: persons

1 red bell pepper, halved and seeded
4 vine-ripened tomatoes (1 pound), halved
1 large onion, peeled and cut into 8 wedges
8 large cloves garlic, peeled
1/2 cup extra virgin Spanish olive oil, plus more for coating vegetables or loosening sauce
Salt and freshly ground black pepper
1/3 cup chopped almonds or hazelnuts, lightly toasted
1 slice day-old white bread, crusts removed
2 tablespoons sherry vinegar, or more to taste
1 teaspoon smoked paprika
4 really high-quality fish fillets (if you're going to make this happen, don't skimp here), such as striped bass, branzino or salmon
canola or grapeseed oil (no olive oil here, it'll smoke and burn)
sea salt
Wondra flour

1
Preheat the oven to 400F.
2
Place the peppers, tomatoes, onions and garlic on a large roasting pan lined with aluminum foil.
3
Brush generously with olive oil and season liberally with salt and pepper.
4
Roast until softened, 25-30 minutes.
5
Turn on the broiler and broil until vegetables are slightly charred, 3-4 minutes.
6
Remove from oven and cool (you can peel the tomatoes if you want, but you dont have to).
7
Place vegetables, nuts, bread, vinegar and paprika in the bowl of a food processor.
8
Turn on processor and drizzle in the 1/2 cup olive oil until a thick, emulsified mixture is formed.
9
Season with salt and pepper, add more vinegar of you like things tangy, and loosen with a bit of olive oil to your liking.
10
Serve with fish.
11
Romesco sauce will keep refrigerated in an airtight container for 3-4 days.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 red bell pepper, halved and seeded, 4 vine-ripened tomatoes (1 pound), halved, 1 large onion, peeled and cut into 8 wedges, 8 large cloves garlic, peeled, and more.

Yes, Crispianity: Crispy Fish With Romesco falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispianity: Crispy Fish With Romesco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions