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Peter Evans

Snapper with Romesco Sauce


Ingredients

  • 4 Fillets Snappers 150 grams each
  • 1 red capsicum
  • 1 Tomato
  • 100 ml spanish Extra Virgin Olive Oil
  • 1 teaspoon sweet Paprika
  • ½ birds eye chilli
  • 3 chopped Garlic Cloves
  • 1 Slice crusty white bread
  • 12 Almonds
  • 12 Hazelnuts
  • 2 tablespoons white wine vinegar
  • sea salt
  • Pepper
  • 4 cups Baby Spinach Leaves
  • 8 Thin slices preserved lemon

Method

  1. Roast the capsicum and tomato in a moderate oven with salt & a little olive oil.
  2. Remove when the capsicums have coloured and tomatoes are soft.
  3. Allow to cool a little and remove seeds from capsicum.
  4. In a pan "roast" the almonds and hazelnuts with 100 mls of olive oil, allow to colour slightly and leave aside.
  5. Blend the capsicum, tomato, almonds & hazelnuts.
  6. Add the bread and season with the paprika, chilli, garlic and vinegar.
  7. Adjust the consistency with a little water.
  8. Pan fry the fish in a hot pan with a touch of olive oil with sea salt & cracked pepper until golden then turn over and cook for a further few minutes until cooked.
  9. Serve with sautéed spinach and preserved lemon.
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