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: 3 tomatoes ripe; 1 head garlic; bread; 6 almonds; 10 pine nuts; 2 peppers nora, may be substituted with dried pasilla chiles; 1/2 cup vinegar; 1 cup olive oil; salt; 2 fillets bream gilt head, can be substituted with snapper or sea bass; olive oil; lime juice; salt

Servings: persons

3 tomatoes ripe
1 head garlic
bread
6 almonds
10 pine nuts
2 peppers nora, may be substituted with dried pasilla chiles
1/2 cup vinegar
1 cup olive oil
salt
2 fillets bream gilt head, can be substituted with snapper or sea bass
olive oil
lime juice
salt

1
Preheat the oven to 180C.
2
Char the tomatoes, garlic, and bread in the oven. Place on a baking tray with a drizzle of oil and bake at 200C for 30 minutes. Remove the bread from the oven first.
3
Peel the garlic, peel and seed the tomatoes. Using a mortar and pestle, crush the almonds, pine nuts, toast, garlic, and tomatoes. Add the nora pepper flesh, which has been hydrated previously, as well as vinegar and oil.
4
Mix thoroughly and add salt as needed.
5
To cook the fish, place in a baking pan along with olive oil, lime, and salt. Bake at 180C for 20 minutes and serve.

3414

kcal

Calories

305

Fat

138

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 13 ingredients. The key ingredients include: 3 tomatoes ripe, 1 head garlic, bread, 6 almonds, 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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