Romesco Baked Fish

Romesco Baked Fish Recipe - Harbour Fish

This is a simple one-dish recipe. The base of the Romesco sauce is roasted red peppers. You could roast peppers at home, but we actually prefer the store-bought kind (they’re a lot more convenient too). We’ve used pumpkin and kumara for the vege component. Most root vegetables, or vegetables that bake well will work, just be sure to adjust your cooking time for them accordingly. Make sure you cut your vegetables to uniform sizes so they cook evenly.

Serves: two.
Use: any white fish that bakes well. Gurnard, Ling, Monkfish, Elephant or Blue Cod are all good choices.
  • 300g Fresh Fish (we used Gurnard)
  • 300g Pumpkin, peeled and cut into 3cm cubes
  • 1 large Kumara, peeled and cut into 3cm cubes
  • 2 Tbsp Olive Oil
  • Freshly cracked Black Pepper
  • Flaky Sea Salt
  • 1 large handful Kale (frizzy variety)

For the Romesco Sauce

  • 200g Red Peppers, roasted (or store bought in the jar is great)
  • 50g Sundried Tomatoes
  • 1 handful fresh Coriander
  • 1 handful fresh Curly Parsley
  • 20g sliced Almonds
  • 1/4 cup Olive Oil (good quality)
  • 1/2 Tbsp Red Wine Vinegar
  • Preheat the oven to 180 degrees Celsius
  • Coat the pumpkin and kumara in olive and spread out in a baking dish. Season well with salt and pepper. Place in the oven and bake for 30 minutes or until soft.
  • While the veges are cooking, prep the Romesco sauce. (Remember to at some point also take the fish from the fridge so it comes up to room temperature.) If you’re using store bought red peppers, drain all the excess liquid from them. Place all the sauce ingredients into a blender and blend well. The sauce should be a slightly chunky consistency (like pesto). Season well with salt and pepper to taste.
  • When the  pumpkin and kumara are soft (use a fork to check) remove the dish from the oven. Spoon the Romesco sauce into the baking dish  and mix thoroughly through the pumpkin and kumara.
  • Create some space in the middle of the dish for the fish by moving the pumpkin and kumara to the edges.
  • Place the fish into the middle of the baking dish, brush with olive oil and  season with salt and pepper.
  • Tear apart the kale into small bunches and scatter randomly around the dish (but not on top of the fish).
  • Pop the baking dish back into the oven for a further 8- 10 minutes cooking, until the fish is cooked. The fish is done when it’s firm but not translucent. Cooking times of the fish will vary dependant on its thickness.
  • Portion onto plates and serve hot, with a squeeze of fresh lemon or lime on top. Enjoy!