Gilt Head Bream With Romesco Sauce Recipes

GILT-HEAD BREAM WITH ROMESCO SAUCE

Gilt-Head Bream With Romesco Sauce image

Make and share this Gilt-Head Bream With Romesco Sauce recipe from Food.com.

Provided by Laka

Categories < 60 Mins

Time 55m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 red pepper, deseeded and cut into large chunks
1 yellow pepper, deseeded and cut into large chunks
200 g cherry tomatoes, halved
1 red onion, cut into wedges
150 g shallots, halved (6 pieces)
4 garlic cloves, unpeeled
1 teaspoon coarse sea salt
1 teaspoon ground black pepper
4 tablespoons olive oil, plus extra for drizzling
900 g gilt-head bream, scaled and gutted
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 lemon, thinly sliced
fresh rosemary and thyme
1 tablespoon olive oil
1 teaspoon balsamic vinegar
25 g whole walnuts, toasted

Steps:

Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C until starting to soften.
Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs.
Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C.
Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and walnuts, blend until smooth.
Serve the fish with the vegetables and sauce.

Nutrition Facts : Calories 549.8, Fat 42.9, SaturatedFat 5.6, Sodium 1479.7, Carbohydrate 40.8, Fiber 7, Sugar 10.3, Protein 8.1

GILT-HEAD BREAM WITH ROMESCO SAUCE

Gilt-head bream with romesco sauce image

Number Of Ingredients 17

Ingredients

1 piece red pepper, deseeded and cut into large chunks
1 piece yellow pepper, deseeded and cut into large chunks
200 g cherry tomatoes, halved
1 piece red onion, cut into wedges
150 g shallots (6 pieces), halved
4 cloves garlic, unpeeled
1 teaspoon coarse sea salt
1 teaspoon ground black pepper
4 tablespoons olive oil, plus extra for drizzling
900 g gilt-head bream (2 x 450 g) whole, scaled and gutted
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 piece lemon, thinly sliced
4 sprigs Fresh rosemary and thyme
1 tablespoon olive oil
1 teaspoon balsamic vinegar
25 g whole walnuts, toasted

Steps:

Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C until starting to soften.
Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs.
Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C.
Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and walnuts, blend until smooth.
Serve the fish with the vegetables and sauce.

GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE

Grilled Garlic Shrimp With Romesco Sauce image

Make and share this Grilled Garlic Shrimp With Romesco Sauce recipe from Food.com.

Provided by Food.com

Categories Spanish

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs shrimp, peeled and deveined, tails on (16/20)
3 tablespoons olive oil
2 teaspoons sugar
1 teaspoon pimentos (smoked Spanish paprika)
1 teaspoon kosher salt
3 garlic cloves, grated
1 lemon, zested
romesco sauce, for serving, recipe follows
1/4 cup marcona almonds, toasted
1 (12 ounce) jar roasted red peppers, drained
3 tablespoons olive oil
2 tablespoons sherry wine vinegar
1/4 teaspoon cayenne pepper
1 slice white bread, crusts removed, toasted and torn into pieces (about 1-inch thick)
1 large garlic clove, grated
kosher salt and freshly cracked black pepper

Steps:

In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes.
Preheat a grill pan over high heat.
When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.* (See Cook's Note).
Romesco Sauce:.
In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp. ** (See Cook's Note).
Cook's Notes:.
*The sugar in the marinade helps to caramelize the shrimp. This is a great tip to use when trying to get those char marks on your grilled foods.
**If the consistency of the sauce is too thick, try adding more olive oil or vinegar to achieve the consistency you like.
Wine suggestion for this recipe:.
Pinot Grigio.

Nutrition Facts : Calories 293.9, Fat 18.4, SaturatedFat 2.3, Cholesterol 190.5, Sodium 2061.4, Carbohydrate 10, Fiber 1.8, Sugar 2.1, Protein 22.8

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