Gilt-Head Bream With Romesco Sauce Recipe

Name: Gilt-Head Bream With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red pepper, deseeded and cut into large chunks; 1 yellow pepper, deseeded and cut into large chunks; 200 g cherry tomatoes, halved; 1 red onion, cut into wedges; 150 g shallots, halved (6 pieces); 4 garlic cloves, unpeeled; 1 teaspoon coarse sea salt; 1 teaspoon ground black pepper; 4 tablespoons olive oil, plus extra for drizzling; 900 g gilt-head bream, scaled and gutted; 1/4 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1 lemon, thinly sliced; fresh rosemary and thyme; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar; 25 g whole walnuts, toasted

Servings: persons

1 red pepper, deseeded and cut into large chunks
1 yellow pepper, deseeded and cut into large chunks
200 g cherry tomatoes, halved
1 red onion, cut into wedges
150 g shallots, halved (6 pieces)
4 garlic cloves, unpeeled
1 teaspoon coarse sea salt
1 teaspoon ground black pepper
4 tablespoons olive oil, plus extra for drizzling
900 g gilt-head bream, scaled and gutted
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 lemon, thinly sliced
fresh rosemary and thyme
1 tablespoon olive oil
1 teaspoon balsamic vinegar
25 g whole walnuts, toasted

1
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 220u00b0C until starting to soften.
2
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.
3
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 220u00b0C.
4
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.
5
Serve the fish with the vegetables and sauce.

398

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.

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

You need 17 ingredients. The key ingredients include: 1 red pepper, deseeded and cut into large chunks, 1 yellow pepper, deseeded and cut into large chunks, 200 g cherry tomatoes, halved, 1 red onion, cut into wedges, and more.

Yes, Gilt-Head Bream With Romesco Sauce falls under the General 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.

Gilt-Head Bream With Romesco Sauce

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