Fish Baked in Salt with Romesco Sauce Recipe

Name: Fish Baked in Salt with Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 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

Servings: persons

One 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

1
Preheat the oven to 350 degrees.
2
Rinse the whole fish and pat it dry.
3
In a heavy casserole large enough to hold the fish and all the salt, make a 2 inch layer of salt.
4
Make a shallow, fish-shaped impression in the salt and lay the fish on top.
5
Distribute the remaining salt around and over the fish so that it is completely covered.
6
Pat the salt down gently, cover the casserole and bake for about 1 hour.
7
Remove the cover and tap the salt to break it (it will have formed an armor-like crust).
8
Break the crust and pull off most of the salt.
9
Then peel away and discard the skin.
10
Serve the flesh immediately, accompanied by the Romesco Sauce.
11
Preheat the oven to 350 degrees.
12
In a bowl, soak the bread cubes in the vinegar for 20 minutes.
13
Toast the almonds for 10 to 15 minutes, watching closely.
14
Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily.
15
Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed.
16
With the motor running, add the olive oil in a thin stream.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: One 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, and more.

Yes, Fish Baked in Salt with Romesco Sauce 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.

Fish Baked in Salt with Romesco Sauce

How did you like this recipe?

Frequently Asked Questions