Roasted coley with sauce romesco, garlic and wine vinegar

Roasted coley with sauce romesco, garlic and wine vinegar
RoastedColey-OPT03.jpg

Method

  1. Begin by making the sauce Romesco: put the almonds and sundried peppers in a food processor and pulse until roughly chopped.
  2. Add the garlic, pequillo peppers and spices and pulse again to combine.
  3. Add the vinegar, olive oil and pinch of salt, pulse again to produce a thick sauce that is neither too chunky or too smooth.
  4. Fry the coley fillets skin side down until lightly golden, turn and transfer the pan to a hot oven. Roast the fish for about 5 mins until just cooked through. Whilst the coley is roasting, put the garlic, olive oil, finely sliced sundried peppers and pinch of salt into a small pan and put on a medium heat.
  5. Cook gently stirring occasionally to distribute the garlic and sundried peppers. As soon as the edges of the garlic begin to turn golden, remove from the heat and allow to cool. Add a splash of sherry vinegar and the chopped parsley.
  6. Remove the coley from the oven, put a fillet on each plate and peel away the skin. Immediately spoon a little sauce over each piece of fish and serve with a spoon of Romesco sauce.

Recipes from www.sainsburys.co.uk/switchthefish

There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

Serve this tasty fish dish with freshky steamed green vegetables

Ingredients

For the Sauce Romesco:
100g (4oz) whole blanched almonds
2 marinated sundried peppers in olive oil (in a jar)
6 cloves of garlic, peeled
12 roasted piquillo peppers (in a jar)
1tsp sweet paprika
1tsp by Sainsbury's smoked paprika
¼ tsp hot smoked paprika
100ml (4fl oz) by Sainsbury's olive oil
25ml (1fl oz) Spanish sherry vinegar
salt
For the fish:
4x 180-200g Coley fillets
4 cloves of garlic, finely sliced
2 marinated sundried peppers in olive oil (in a jar)
100ml (4fl oz) olive oil
20ml(3/4 fl oz) white condiment vinegar
1tsp chopped parsley
Salt

Notes

Time: 30 mins
Serves: 4
Nutrition: n/a