Fish parcels with romesco sauce & veg recipe | Good Food

Fish parcels with romesco sauce & veg

2 firm white fish
fillets (we used cod)
4 lemon
slices
2 thyme sprigs
2 tbsp olive oil
½ cauliflower
cut into wedges
10 spring onions
ends trimmed, roots left intact
1 slice sourdough bread
torn into chunks
1 red chilli
(deseeded if you don't like it too hot)
2 garlic cloves
sliced
10 blanched almonds
2 ready-roasted red peppers
from a jar
1 tomato
peeled (see tip, below)
½ tsp sherry vinegar

Method

step 1
Heat oven to 200C/180C fan/gas 6. Put each fish fillet on a large piece of baking parchment and top each with a few slices of lemon and a sprig of thyme. Drizzle with 1 tsp of the oil and season. Fold over the top edges of each piece of parchment to make a seal, then scrunch up the ends like a sweet wrapper. Put the parcels on a baking sheet and bake in oven for 15 mins.
step 2
Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins more or until tender. Pat dry, then toss the veg in 2 tsp olive oil and season. In a large frying pan, toast the bread pieces in the remaining oil, then add the chilli and garlic, and cook for 1 min. Tip into a food processor with the nuts, peppers, tomato and vinegar, and pulse until you have a rough paste. Season and put to one side.
step 3
Wipe then heat the frying pan. Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown. Serve alongside the fish and sauce.