Baked Sea Bass With Romesco Salad

15 Ingredients

Number of servings

3

1.50kilograms whole sea bass, gutted and scaled
6tablespoons olive oil
3 thyme sprigs
1 pinch chilli flakes
1 lemon, sliced
3 red capsicums
50grams blanched almonds
25grams blanched hazelnuts
1tablespoons sherry vinegar
1 clove garlic, crushed
1/2teaspoons smoked paprika
2 plum tomatoes, chopped
1 handful flat leaf parsley, chopped
1 pinch salt
1 pinch pepper

Method

Step 1 of 3

Using a sharp knife, make 3 shallow slashes across either side of the sea bass. Mix together 2 tablespoons of the oil, the thyme and chilli. Rub all over the fish. Place in a baking dish and arrange the lemon slices around. Bake in a preheated oven, 220°C for 20-25 minutes until just cooked through.

Step 2 of 3

Meanwhile, rub 1 tablespoon of the remaining oil over the capsicums, place in a baking dish and cook in the oven with the fish for 15-20 minutes until well browned. Transfer to a sealed freezer bag for 5 minutes. Peel away the skins, discard the cores and seeds and chop.

Step 3 of 3

While the fish and capsicums are cooking, heat a small, dry saucepan and cook the nuts for 3 minutes until lightly browned. Leave to cool a little, then roughly chop. Whisk together the vinegar, garlic and paprika. Add the remaining oil and season well. Toss with the capsicums, tomatoes, nuts and parsley. Serve the baked fish with the Romesco salad.