Receta Gilt-head bream with romesco sauce

• 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 (6 pieces), halved
• 4 garlic cloves, unpeeled
• 1 tsp coarse sea salt
• 1 tsp ground black pepper
• 4 tbs olive oil, plus extra for drizzling
• 900 g fish (gilt-head bream, 2 x 450 g) whole, scaled and gutted
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• 1 lemon, thinly sliced
• Fresh rosemary and thyme
• 1 tbs olive oil
• 1 tsp balsamic vinegar
• 25 g whole walnuts, toasted

Direcciones

1.

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.

2.

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.

3.

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.

4.

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.

5.

Serve the fish with the vegetables and sauce.