Garlicky fondant potatoes
These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top
Roast whole fish with salsa romesco
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 whole farmed sea breamsea bass or other sustainably caught medium-size white fish, about 500g each, scaled and gutted (ask your fishmonger to do this for you)
- 2 lemonsthickly sliced
- buttered or sautéed new potatoesto serve
For the salad
- 3 red peppersdeseeded and cut into quarters
- 600g ripe red tomatoroughly chopped
- 1 garlic clovecrushed
- 1 red chillideseeded and finely chopped
- handful flat-leaf parsleystalks and leaves separated
- 50g blanched hazelnutsroughly crushed
- 1 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oilplus extra for drizzling
Nutrition: per serving
- kcal858
- fat49g
- saturates6g
- carbs25g
- sugars24g
- fibre9g
- protein81g
- salt0.76glow
Method
step 1
Heat the grill to high. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over. Put them into a food bag, seal, then leave for 10 mins. Once cool, peel away the skins. Tear the flesh into strips. Mix with the tomatoes, garlic and chilli in a bowl. Roughly chop most of the parsley leaves and add to the bowl with the hazelnuts, vinegar and oil, then stir well. This salad ‘matures’ well, and tastes even better if you can make it a few hours ahead.
step 2
When ready to cook, heat oven to 200C/180C fan/gas 6. Rinse and dry the fish, score the flesh on each side, then put the parsley stalks and a few lemon slices into the cavities. Put a few more lemon slices in an oiled baking dish and lay the fish on top. Season the fish well, drizzle with more olive oil, scatter with remaining parsley, then roast for 20 mins, until the flesh flakes easily.
step 3
Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.
