Mediterranean Fish in Romesco Sauce - Romesco de Peix
Mediterranean Fish in Romesco Sauce is an easy, flavor-packed one-pot recipe inspired by Catalan cuisine and traditional Spanish fish stew. Featuring a smoky homemade Romesco sauce, tender baked fish, and classic Mediterranean ingredients like peppers, tomatoes, nuts, and olive oil, this hearty dish delivers bold coastal flavors with minimal effort.
Equipment
- 1 large 12-inch (30cm) Casserole Dish or oven tray
- Food processor or blender to make the romesco sauce
- Oven
- Wooden Cutting Board
- Box Grater
- Chef Knife
Ingredients
For the fish
- 35 oz. 1kg fish fillets scaled with skin on (we used Spanish Gallineta (Rosefish/scorpion fish)
- 2 small onions sliced fine
- Extra virgin olive oil
- Salt and pepper for seasoning
- Small handful of parsley finely chopped for garnish
For the romesco sauce (Makes approx. 400ml /13fl. oz.)
- 200 g/7oz. cashews or blanched almonds
- 200 g/7oz. roasted red piquillo peppers from a jar
- 2 tomatoes grated and skin removed
- 4 garlic cloves
- 1 tbsp Sherry Vinegar
- 1 tsp Spanish La Vera Smoked Paprika
- 1 tsp of Cayenne Pepper add more for extra spicy
- Extra virgin olive oil approx 80ml
- Salt to taste we used around 1 tsp
- Cracked black pepper to taste we used around ½ tsp
Instructions
Step 1 - Prepare the romesco sauce
- In a dry pan, lightly toast the Cashews (or almonds) on medium-high heat for 5 minutes. Stir frequently to stop them from burning.200 g/7oz. cashews or blanched almonds
- The nuts should start to blacken slightly. Allow almonds to cool before moving on to the next step.
- Add the roasted red peppers, grated tomato, garlic, vinegar, smoked paprika, and cayenne pepper, into a blender or food processor along with the toasted nuts.200 g/7oz. roasted red piquillo peppers from a jar, 2 tomatoes grated, 4 garlic cloves, 1 tbsp Sherry Vinegar, 1 tsp Spanish La Vera Smoked Paprika, 1 tsp of Cayenne Pepper
- Season to taste with salt and pepper and add a good glug of olive oil.Extra virgin olive oil, Salt to taste, Cracked black pepper to taste
- Buzz for around 2-3 minutes or until smooth (there should still be a loose nutty texture to the sauce).
Step 2 - Prepare the fish stew
- Preheat oven to 180°C/350°F
- Slice the fish fillets into inch-long strips, cutting the fish skin side down. Add the fish directly to a large casserole dish.35 oz. 1kg fish fillets
- Finely slice the onion and add to the dish with the fish.2 small onions
- Pour the romesco sauce over the fish and onions and give everything a mix so all is evenly covered.
- Drizzle with a little olive oil and season with a little freshly cracked black pepper.Extra virgin olive oil, Salt and pepper for seasoning
Step 3 - Bake
- Bake on the middle shelf of the oven for 20-25 minutes.
Step 4 - Serve
- Garnish with some freshly chopped parsley and serve while hot with plenty of fresh bread.Small handful of parsley
Notes
Storage and Reheating Tips
This dish stores surprisingly well thanks to the robust nature of Romesco sauce. Refrigeration:- Store leftovers in an airtight container.
- Keeps well for 2–3 days.
- You can freeze it, but the texture of the fish may become softer.
- If freezing, use firm fish like monkfish or cod.
- Freeze for up to 2 months.
- Reheat gently in a pan over low heat for 5–7 minutes until warm.
- Avoid boiling or high heat, as fish can overcook and become tough.
- You can also reheat in a low oven at 150°C/300°F for about 10–12 minutes.