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Oven baked fish casserole in romesco sauce and garlic

Soft oven baked fish combined with a delicious homemade romesco sauce and garnished with tomato, red onion, and fresh rosemary. Made in 30 minutes!
5 from 9 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, main meal, seafood
Cuisine American, Authentic Spanish recipe, Mediterranean, Seafood, Spain, spanish, summer
Servings 4 mains
Calories 708 kcal

Equipment

  • 1 Long sharp filleting knife (for filleting the fish)
  • 1 Large 12-inch/30cm casserole dish with sides at least 2 inches/5cm tall.
  • 1 Blender or food processor for making the romesco sauce

Ingredients

For the casserole

  • 1 kg/35oz. fresh white fish heads removed and cleaned (or around 600g/21oz. of fish fillets)
  • 1 red onion
  • 2 large tomatoes or cherry tomatoes work well too
  • 2 tablespoons of extra-virgin olive oil
  • 10 garlic cloves
  • A few springs of fresh rosemary
  • 1 teaspoon of Cumin seeds optional
  • 2 tablespoons of blanched almonds or flakes
  • 10 bay leaves
  • 2 tablespoons of flat-leaf parsley optional for garnish

For the romesco sauce

  • 3 to matoes grated and skin discarded
  • 200 g/7 oz. blanched almonds
  • 4 cloves of garlic
  • 200 r/7 oz. roasted peppers From the jar, drained
  • 100 ml olive oil
  • 50 ml sherry vinegar or balsamic vinegar
  • 1 tablespoon of smoked paprika
  • Salt and pepper for seasoning

Instructions
 

Step 1 - Prepare romesco sauce

  • Note: this step can be done in advance and stored in an airtight container or jar in the fridge.
    A small bowl of romesco sauce sits with a jar full of romesco sauce in the background
  • In a dry pan, lightly toast the blanched almonds on medium-high for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.
    200 g/7 oz. blanched almonds
    toasted almonds in a large frying pan
  • Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika into a blender or food processor along with the toasted almonds.
    1 red onion, 4 cloves of garlic, 200 r/7 oz. roasted peppers, 50 ml sherry vinegar, 1 tablespoon of smoked paprika, 3 to matoes
    ingredients for romesco sauce sits in. a blender
  • Buzz for 3-4 minutes or until smooth.
    Blended romesco sauce in a blender
  • Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon.
    100 ml olive oil
    Olive oil is poured into a small clear glass
  • Season with some salt and pepper to taste. Add any spice with some crushed chili or cayenne pepper as required.
    A small bowl of romesco sauce sits with a jar full of romesco sauce in the background

Step 2 - Fillet and prepare fish

  • Preheat the oven to 180°C/ 350°F.
    Lightly grease a large casserole dish and set it aside for use later.
    An oven dial turned up to 180C
  • Using a sharp filleting knife, carefully fillet all of the fish and make sure all bones are removed (your fishmonger may be able to do this for you if you ask nicely!). Once filleted, clean the fillets in some fresh water and pat dry with some paper towel. Set aside for use later.
    1 kg/35oz. fresh white fish
    A few small blue whiting. sit on a plate waiting to. be filleted

Step 3 - Mix sauce and other ingredients

  • Slice red onion super fine. Slice tomatoes into ½-inch slices.
    Add fish fillets, red onion, sliced tomatoes, and around 200ml/7fl.oz. of romesco sauce.
    1 red onion, 2 large tomatoes
    Some fish fillets, sliced red onion, and romesco sauce sit in a casserole dish waiting to be mixed.
  • Mix all ingredients well and spread out evenly in the casserole dish.
    a large casserole dish with some fish fillets, tomatoes, red onion, and romesco sauce mixed together.

Step 4 - Add garlic and garnishing

  • Arrange peeled garlic, bay leaves, cumin seeds, and sprigs of rosemary around the casserole.
    10 garlic cloves, 1 teaspoon of Cumin seeds, 10 bay leaves, A few springs of fresh rosemary
    A tray of fish is marinated in romesco sauce and garnished with. rosemary and bay leaves.
  • Drizzle with some extra virgin olive oil.
    2 tablespoons of extra-virgin olive oil, 2 tablespoons of blanched almonds, 2 tablespoons of flat-leaf parsley, Salt and pepper for seasoning
    Olive oil is poured into a small clear glass
  • Season with some coarse sea salt and freshly cracked black pepper. Sprinkle with a few almond flakes and bake for 15-20 minutes at 180°C/ 350°F.
    A tray of fish is marinated in romesco sauce and garnished with. rosemary and bay leaves.

Step 5 - Serve

  • Allow 5 minutes to cool before serving. Serve in the casserole dish with some fresh bread.
    A large casserole dish sits with fish, tomato, red onion, and romesco sauce

Video

Nutrition

Serving: 200gCalories: 708kcalCarbohydrates: 60.5gProtein: 28.6gFat: 42.8gSaturated Fat: 5.9gSodium: 88mgPotassium: 639mgFiber: 7.2gSugar: 23.2gCalcium: 137mgIron: 3mg
Keyword Casserole, Easy Dinner ideas, easy recipe, fish, healthy, mediterranean cuisine, oven roasted, Romesco Sauce, seafood, summer