Pan-fried white fish with roast vegetables and sauce romesco
These days, with the availability of so many authentic Spanish ingredients, it’s easy to recreate a little bit of this at home. Just invite a few friends over and, like the Spanish know oh so well, life will take care of itself.
|6||Beetroot, or use canned beetroot|
|1 bunch||Baby carrot|
|4||Roasted capsicum, from a jar, cut into thirds|
|100 ml||Olive oil|
- Heat oven to 200C.
- Cut beetroot in half and place on to a small oven tray lined with baking paper, along with the baby carrots and red peppers.
- Drizzle with 50ml of the olive oil and tightly cover with tinfoil. Place in oven and cook for 30-40 minutes until the beetroot and carrots are tender when pricked with a sharp knife.
- Remove from oven and allow to cool before removing the tinfoil.
- Peel the beetroot by simply rubbing the skins off with your fingers and return to the tray with the other vegetables. Return to oven for 4-5 minutes to reheat.
- Season gurnard with a little salt and pepper and cook quickly in a very hot heavy-based frying pan in the remaining olive oil for two minutes on each side or until just cooked.
- Remove fish from the pan and put aside.
- Remove vegetables from the oven and divide between two plates. Top with fish and serve with a generous amount of romesco sauce. Serve immediately.
- If time is short, use canned beetroot and blanch the baby carrots until tender.
- Mix all together with the olive oil and a little salt and pepper and roast uncovered for 10 minutes.
- Heat oven to 180C.
- Place tomatoes, chilli and garlic on to a oven tray lined with baking paper and drizzle with 50ml of the olive oil.
- Roast for 10 to 15 minutes until vegetables are soft and just starting to colour.
- Remove from oven and place into a food processor with roasted pepper and blend until smooth.
- Lightly toast ciabatta, add half to the vegetables and pulse to combine.
- Place sauce into a small bowl then mix in hazelnuts, remaining olive oil and vinegar.
- Season to taste with a little salt and pepper and reserve until ready to use. Keeps for up to 1 week in the fridge in an airtight container.