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Sea Bass with Romesco & Charred Lemon Recipe
Pippin Hill Farm & Vineyards
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Course
Main Course
Ingredients
1
whole branzino 1.5 pounds, filleted and butterflied from the spine (ask your fishmonger)
salt & pepper
1
lemon plus 4 lemon slices
extra virgin olive oil
Romesco sauce
1
dried ancho chili, de-seeded and de-stemmed
6
plum tomatoes, core removed and halved lengthwise
1
red bell pepper, halved and seeded
1/2
Spanish onion
1
garlic clove
1/4
cup
extra virgin olive oil
1
slice stale white bread, cubed
1/4
cup
almonds
2
tbsp
sherry vinegar
1
tsp
paprika
Instructions
For the Sauce
Put chilies in a small bowl of hot water and soak for 15 minutes.
Put tomatoes, bell pepper, onion and garlic on a sheet pan. Season with salt, pepper and cooking oil.
Roast for 10–20 minutes until browned on the edges. Then, remove from oven and let cool slightly.
Remove skins from tomatoes and peppers. Reserve the liquid in the roasting pan.
Toast nuts on the stovetop oven medium heat in a medium-sized pan until fragrant, about 1 minute.
Transfer chilies, roasted vegetables, bread, nuts, vinegar and paprika, and blend until smooth. Season with salt as needed.
For the Fish
Season the inside of the fish with salt, pepper, lemon slices and 1 tablespoon of extra virgin olive oil. Season the outside with salt and pepper.
Heat your grill up to medium if using propane, and adjust the coals to one side if using charcoal.
Place the fish on the cooler side of the grill and cook 6-8 minutes per side until the flesh turns translucent.
Cut the lemon in half and grill over high heat, use to garnish your plate.
Keyword
Sea Bass, Seafood