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
1kg/35oz. fresh white fishheads removed and cleaned (or around 600g/21oz. of fish fillets)
1red onion
2large tomatoesor cherry tomatoes work well too
2tablespoonsof extra-virgin olive oil
10garlic cloves
A few springs of fresh rosemary
1teaspoonof Cumin seedsoptional
2tablespoonsof blanched almondsor flakes
10bay leaves
2tablespoonsof flat-leaf parsleyoptional for garnish
For the romesco sauce
3 tomatoesgrated and skin discarded
200g/7 oz. blanched almonds
4clovesof garlic
200r/7 oz. roasted peppersFrom the jar, drained
100mlolive oil
50mlsherry vinegaror balsamic vinegar
1tablespoonof 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.
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
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
Buzz for 3-4 minutes or until smooth.
Slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon.
100 ml olive oil
Season with some salt and pepper to taste. Add any spice with some crushed chili or cayenne pepper as required.
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.
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
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
Mix all ingredients well and spread out evenly in the casserole dish.
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
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
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.
Step 5 - Serve
Allow 5 minutes to cool before serving. Serve in the casserole dish with some fresh bread.