Sea Bass with Romesco Sauce with roasted fennel and asparagus

Tue, 25 April 2017

Sea Bass with Romesco Sauce with roasted fennel and asparagus

Ingredients; 

Romesco Sauce:

2 red peppers roasted or from jar
2 slices white bread
50g flaked almonds
2 garlic cloves
1 red chilli chopped
1 large tomato or 4 cherry tomatoes
1 tbsp smoked paprika
1 tsp sherry vinegar (red wine is fine)

2 sea bass fillets
1 bunch asparagus
1 bunch spring onions
40g chorizo

Roasted baby potatoes to serve, if desired

Method:

1. Place asparagus and spring onions on a baking tray, drizzle with oil and season
2. Place in a preheated oven at 180c for 10 to 12 minutes.

Romesco;

1. Slice peppers in half and coat with oil, place on a baking tray and place into a grill on high heat.
2. Close the grill door and leave to scorch for 10-15 mins, you want black bits!
3. remove from grill and place peppers in a sealable bag or bowl covered with cling film
4. leave to cool for 10 mins then peel off and discard the skin
- alternatively, leave the charred skin on for heightened smokiness and texture

OR: use a jar of roasted red peppers in oil, drained. 

5. In a frying pan on medium high heat toss your almonds and chunks of bread in some rapeseed oil and toast for 2-3 minutes, add chopped garlic, chilli and tomato and cook for a further minute

6. place into a blender or food processor with the roasted peppers and add smoked paprika, vinegar and a glug of olive oil
- pulse to form a chunky sauce
- add this to a saucepan to heat through for serving

7. In another oiled pan on high heat, place slices of chorizo and sea bass skin side down - cook for 2 mins and flip to finish for a further minute.

8. Place warm romesco on a plate, top with asparagus and spring onions, then sea bass and a slice of chorizo.