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Grilled fish with romesco sauce




Source of Recipe


australian women's weekly


List of Ingredients




1 red capsicum, cheeks cut off
2 large ripe tomatoes cut in half
1 red onion, quartered
2 cloves garlic, peeled
½ cup ciabatta bread, crusts removed and chopped
½ cup blanched almonds
sea salt
Juice of ½ a lemon
Freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
4 x 180g firm white fish fillets - bream, blue-eye, snapper
1 tablespoon extra virgin olive oil
Mixed salad leaves, to serve

Recipe



Preheat barbecue. Lightly grease baking tray, add capsicum, tomatoes, onion and garlic, place on barbecue; lid down, cook until capsicum has soften and skin is easy to peel.

Meanwhile in a medium frypan toast bread and almonds stirring occasionally for 2 minutes. Remove any loose pieces of capsicum or tomato skin if easy to do so. Transfer all these ingredients to a large pestle and mortar or to a blender.

Pound or blend vegetable mixture with 1 teaspoon of salt until a sauce forms. Add lemon juice, black pepper and then slowly drizzle olive oil.

Meanwhile, place olive oil, salt and pepper on a large plate. Place fish fillets, skin-side down in the oil mixture. Grill on grill plate of barbecue, skin-side down first press down with spatula until fish is cooked as desired and skin is crispy.

Transfer fish to serving plates and serve with romesco sauce and mixed salad leaves.