Roasted coley with Romesco sauce

The piquant sauce is the perfect complement for the delicate fish

Serves: 4
Preparation time: 30 minutes
Cooking time: 20 minutes

RoastedColey-OPT03

Ingredients

For the Sauce Romesco

100g 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)

1 tsp sweet paprika

1 tsp smoked paprika

¼ tsp hot smoked paprika

100ml (3½floz) olive oil

25ml Spanish sherry vinegar

Salt

For the fish

4 x 180-200g (6-7oz) coley fillets

4 cloves of garlic, finely sliced

2 marinated sundried peppers in olive oil (in a jar)

100ml (3½floz) olive oil

1 tbsp white vinegar

1 tsp chopped parsley

Salt

Method

  • Begin by making the sauce Romesco: put the almonds and sundried peppers in a food processor and pulse until roughly chopped. Add the garlic, pequillo peppers and spices and pulse again to combine. Add the vinegar, olive oil and pinch of salt, pulse again to produce a thick sauce that is neither too chunky or too smooth.
  • 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 minutes until just cooked through. While 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.
  • 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.
  • 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.


Serving suggestion: serve with steamed green beans

Recipe and image courtesy of fish restaurateur Mitch Tonks and Sainsbury’s

Sainsbury’s is inspiring the nation to enjoy more fish this summer with #SwitchtheFish. Until 30 June customers will be encouraged to widen their repertoire by being offered a free portion of a ‘lesser known’ fish from when they ask for one of the ‘Big 5’ fish – salmon, tuna, haddock, cod or prawns – from one of the 400 fish counters in their supermarkets. They will be offered a portion of one of four alternative fish for free – sea bass, coley, hake or loch trout. Ask in store for details.

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