Gilt-Head Bream With Romesco Sauce

Cooking the fish on top of the vegetables is an effective way to add loads of flavor.

• Ready In: 55 mins
• Serves: 2

Ingredients

• 1  red pepper, deseeded and cut into large chunks
• 1  yellow pepper, deseeded and cut into large chunks
• 200  g cherry tomatoes, halved
• 1  red onion, cut into wedges
• 150  g shallots, halved (6 pieces)
• 4  garlic cloves, unpeeled
• 1  teaspoon coarse sea salt
• 1  teaspoon ground black pepper
• 4  tablespoons olive oil, plus extra for drizzling
• 900  g  gilt-head  bream, scaled and gutted
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon ground black pepper
• 1  lemon, thinly sliced
•  fresh rosemary and thyme
• 1  tablespoon olive oil
• 1  teaspoon  balsamic vinegar
• 25  g  whole walnuts, toasted

Directions

1. Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C until starting to soften.
2. Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs.
3. Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C.
4. Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and walnuts, blend until smooth.
5. Serve the fish with the vegetables and sauce.